Menu Plan for Oct. 12-18 and Mmmuffins recipe

Menu plan for October 12-18

Monday:

Breakfast – Kids at Gramma’s
Lunch – Kids at Gramma’s
Dinner – Spaghetti with Italian sausage

Tuesday:

Breakfast – Mmmuffins (see recipe below) (and yes, the name is cutesy, but that’s what we call ‘em )
Lunch – Quesadillas
Dinner -  Cinnamon Chip Pancakes

Wednesday:

Breakfast – Smoothies
Lunch – Sandwiches and chips
Dinner -  Fish and Rice

Thursday:

Breakfast – Hot cereal
Lunch - Eggs in Hats
Dinner - “Fend for yourself” from the freezer

Friday:

Breakfast – Cold cereal
Lunch – Sandwiches and chips
Dinner – at Dad’s (I’ll eat goulash from the freezer)

Saturday:

Breakfast – Kids at their dad’s
Lunch – Kids at their dad’s
Dinner – at Dad’s (I’ll eat mac and cheese from the freezer)

Sunday:

Breakfast – Kids at their dad’s
Lunch – Kids at their dad’s
Dinner – meatball subs

Recipe for Mmmuffins (high-energy breakfast muffins with banana, oats, and peanut butter)

Banana, oat and peanut butter muffins (Mmmuffins!)

1/2 cup flour
1/2 cup whole wheat flour
3/4 cup oats (I use old-fashioned, but I don’t see why you couldn’t use quick cooking)
1/3 cup brown sugar, packed
1 tablespoon baking powder
2 small ripe bananas
1 egg, beaten
1/2 cup peanut butter
1 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla

Topping:
1/4 cup flour
2 tablespoons butter, melted
2 tablespoonsbrown sugar,  packed

Preheat oven to 375° and grease a 12-cup muffin tin.

In a large mixing bowl, whisk together the flours, the oats, 1/3 cup brown sugar, and the baking powder.  Set aside.

In a medium bowl, mash the bananas, using either a potato masher or two forks. Add egg and whisk until combined. Add peanut butter, milk, melted butter, and vanilla. Pour liquid ingredients into large bowl with the dry ingredients, and mix just until everything is moistened – don’t overmix or try to get out all the lumps.

Spoon into prepared muffin pan, filling each cup 3/4 full.

In a small bowl, mix the topping ingredients and sprinkle over the muffin batter in the pan.

Bake in preheated oven for 15-18 minutes until browned on top and a toothpick comes out clean. Let cool in pan for 5 minutes, then on a rack for 10 minutes. Serve warm or cooled, or freeze.

We love these muffins – a couple of muffins give us tons of energy for the day, and they taste like a treat.

This post is linked to:

• Menu Plan Monday
• Homemaker Monday