What's for breakfast?

Well, school is out (yaaayyyy!).  No more morning rush, making lunches at 11pm b/c I forgot to do it earlier, no homework struggles and no more gymnastics, Girl Scouts, basketball, soccer, soft ball!!!!!!!!  I feel freeeee.  Of course, give me a few hours and I might be wishing school was back in!  Three kids is a lot.  I know some people probably have super organized lives with clean houses, children that don't fight and who actually pick their toys/clothes up off the floor.  If you're one of those people, you might as well move on, b/c I ain't got nothin' for ya.  Just thought I'd make a note about breakfast......couple of pics (of poor quality b/c I was too lazy to get my "good" camera and used my phone)

The first pic shows what a mess I make when making things "from scratch"!  This was one of the things I really had to get used to when I started doing things "homemade".  As you can see, I love a Wal-Mart, not really, but it's the closest grocery store.  The finished product is Blueberry-yogurt muffins http://fortheloveofcooking-recipes.blogspot.com/2009/07/blueberry-yogurt-muffins.html  with a few alterations.  Most everything on this site is YUMMY!  As you can see, my muffins don't look as good as Pam's, but I didn't add the extra blueberries on top or the sugar.  Instead I did a little lemon glaze (from one of her other muffin recipes) and it was very good.  Glaze pics didn't turn out, so not shown! 

I used to cook everything from a box, or frozen, etc.  I didn't cook anything from scratch.  Then, in my mission to lose weight, and with my son's food allergies, I realized that if I actually MADE our food, it would be healthier, and I could make substitutions to allow for food allergies - b/c I am in CONTROL of the ingredients.  And I love to be in control....of everything.  Anyway, blog for another day.  So, whenever possible, I try to cook real food, with real ingredients.  I use whole wheat flour when possible, I cut fat and sugar when I can, and I substitute different things in the place of eggs.  The substitution I use most often is 1 T. liquid (i use milk or water), 1 T. vinegar and 1 t. baking powder - this combo can be used in baking for up to 3 eggs.  You do not taste the vinegar if anyone is wondering.  The only time I've had trouble using this was in brownies - they did end up with an odd aftertaste, I don't know if it was vinegar or baking powder or just some fluke.  Knowing me, I had also subbed out other things and it just didn't work out.  Cooking to me is trial and error!  I am lucky in that I am a SAH mom (stay-at-home, clever, right?) and obviously that gives me more time to experiment in the kitchen.  However, if you are a mom, there are never enough hours in the day.  One thing that you can do if you work, is prepare things at night (who feels like doing that?) or on the weekends - and freeze them.  I have found that most things can be frozen and still taste good!  For example, I make egg-free pancakes in large batches, then freeze what we don't eat, so then I can just nuke'm in the microwave for my little man.  I imagine muffins can be frozen too, especially if you have a Food Saver or other brand of air-sucker-outer.  I take left over muffins and reheat them in the oven so they get that crispy outside again.  If I had been really smart this morning, I would have snuck in some pureed veggies (baby food works well) into my muffins.  I do this often, and the kids never know it's in there.  BUT I FORGOT!!!  My brain just doesn't function as well as it used to....approaching 40 must do that to you.  Anyway---that's it for now....just trying to make it MO' BETTA.