The school year is whizzing by and Spring Break is fast approaching…too bad it doesn’t feel like spring outside right now. We got a dump of snow and the temperatures have tanked.
Please no indoor recess….I’m not sure I have the strength.
In fact, I think I would rather go outside. At least the kids would be tired out after having to get all bundled up.
I guess I have to remind myself that I am not in control of the weather…sadly.
I know I’ve said it before, but teaching is one of those professions where you catch yourself saying things you never thought you would ever say in a public forum. With students this is constant, but in rare situations it happens with your colleagues.
Last week I was heading down the hall right before lunch and came upon my assistant principal kneeling down looking at a student’s ankle.
As I got closer, she looked up at me and said “Mrs. Skinner, are you familiar with handcuffs?”
I paused, our eyes met and we realized how incredibly awkward the question was.
“Not really” I answered, stifling my giggles, “why do you ask?”
The student standing there had somehow put a handcuff (where the heck did that come from?) around his ankle (quite tight I might add) and was now unable to get it off.
Parents were called, ankles were saved. Just another day at school.
It is truly never boring.
We enjoyed our banana breakfast cookies so much, that I decided to look for another recipe that could be paired with our morning coffee, but that would REALLY up the fiber factor. (You know how I feel about fiber….it keeps everyone happy and feeling great)
These delicious little flax mini muffins are quite possibly my new favorite morning treat! I make them every week, store them in the fridge and pull one out each morning to enjoy with my coffee.
I start by preheating my oven to 350 degrees.
In a bowl I mix the following until well combined:
- 2/3 cup ground flax seed
- 1/2 cup peanut butter or any nut butter you like
- 1/3 cup honey or maple syrup
- 1/3 cup milk (can use a dairy free option if you prefer)
- 1 tsp vanilla
- 1 tsp cinnamon
I spray 14 mini muffin cups in my tin (after weeks of making these I know that the amount of batter I get really only makes 14….you can try to stretch it to 24 but the muffins will be quite a bit smaller) and fill them with the batter.
I used to foolishly add the chocolate chips to the batter before filling the muffin tins, now I lovingly press 3 chocolate chips into each one before I bake them. I do this for 2 reasons:
- I want to limit the amount of chocolate chips in the recipe to try to keep them healthier
- I don’t want 1 muffin to have 7 chocolate chips and another to have 0. Frankly it just makes me mad when I get one with no chocolate chips…
I bake them for 28 minutes or until the edges start to brown.
I let them cool in the pan for 10 minutes and then carefully remove them to a wire rack or plate to completely cool before I store them in the fridge for the week.
The Verdict- I can’t imagine breakfast without these anymore! These rank high in our house….even Andrew loves them. They are sweet, nutty and completely great with a cup of coffee. They would be a good snack on the go too. You could add raisins instead of chocolate chips…but why?