It’s inevitable, whatever time I wake up on school days, we are always late. If I wake up with more than two hours to prepare, we are still running out the door at the very last minute possible. It’s in my genes, I suppose. My father has always been late all his life. No matter what I do, I am late. I set the clocks ahead and when I look at the time, I just add the amount of time to it in my head to make it correct. Granted, I have three little ones under five years old, but this is always the way it has been.
I try, I really really try, to be organized and get things done early. But it seems there is always something waiting that’s more important or more fun. I always say I am going to fix my daughter’s lunch the night before but it just doesn’t get done. Who has the energy to do that when there is dinner to prepare, dishes to be done, and baths to be had? Never mind bedtime. But that’s another story. I’ll just say I am thankful the kids are now sleeping on their own at bedtime and I have a few hours to myself.
Did I mention my daughter is only in preschool? What’s going to happen next year when she has to be at school at a specific time? Preschool is so lax. They don’t really care when we get there, but I like to get my money’s worth and my daughter to have as much time there during the day to grow and learn.
My kids love muffins and I had a great recipe for some healthy chocolate chip muffins but I find we were always running out the door and I needed something they could eat in the car. Muffins in the car? I think not. So, along came this idea for quick skillet muffins. I love the idea of muffin tops, but apparently you have to have a special muffin tin and they still take a long time to cook in the oven, which is what I was trying to avoid. I was looking for a portable pancake. A quick muffin. A pancake-like food that is already sweet and doesn’t need syrup. And voila, the Skillet Muffin. Or Muffincake. It’s a muffin but cooks like a pancake, which makes it great for little hands to hold on to it in the car!
Other Great On-the-Go Breakfast Ideas
- Egg Burritos
- Peanut Butter Banana Tortilla Rollup with Honey
- Nutella on Goldfish Sandwich Thins
- Crunchy Granola Snacks with Omega-3
Skillet Chocolate Chip Muffins
1 cup quick oats
1/2 cup white flour
1/2 cup wheat flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 tbsp oil
1/2 cup chocolate chips
Mix all dry ingredients together, then mix wet ingredients in bowl, separately. Combine and mix well. Heat skillet on medium and pour mixture on pan about 1/4 cup at a time. The muffincakes will end up being about 2 1/2″ in diameter, perfect size for little hands. Let cool and then grab and go!
|Chocolate Chip Skillet Muffins (Muffincakes)|
- <strong>Skillet Chocolate Chip Muffins</strong>
- 1 cup quick oats
- 1/2 cup white flour
- 1/2 cup wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 2 tbsp oil
- 1/2 cup chocolate chips
- Mix all dry ingredients together.
- Combine wet ingredients in bowl, separately.
- Add wet ingredients to dry mixture and mix well.
- Heat skillet on medium and pour mixture on pan about 1/4 cup at a time.
- The muffincakes will end up being about 2 1/2″ in diameter, perfect size for little hands. Let cool and then grab and go!
- Makes about 24.
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