Getting the kids dressed and fed can feel like a daunting task. Instead of hitting up a coffee shop or buying premade pastries and breakfast bars for sustenance, I encourage you to bake your own. You might ask, “Who has the time for that?”
Sure, stopping in your local coffee shop or buying premade breakfast bars for a quick breakfast is easy. I will argue, though, that the scones and muffins in most coffee shops are large, expensive, and usually topped with a sugary glaze. And, many prepackaged breakfast bars contain ingredients your children could do without. By baking your own scones and muffins ahead of time, you can save money, control the portion size and sugar content, and even sneak in vitamin-rich fruits and whole wheat flour. Take a look in your pantry and you may be surprised by how many ready-to-use ingredients you already have!
Scones and muffins can be baked on the weekend and kept in the freezer for weekday breakfasts on the go. Wrap the baked goods individually in foil and then with plastic wrap. Remove muffins or scones from the freezer the night before and you’ll have homemade pastries ready for you in the morning!
In this chapter, you will find quick and easy breakfast goodies that incorporate fresh, seasonal fruit—perfect for satisfying you and your family on those rushed weekday mornings.
Muffins are a great way to incorporate seasonal flavors. In this section, you’ll find a muffin recipe for every season, each utilizing fresh fruits and spices to complement the season’s bounty!
Don’t Have Buttermilk?
Don’t sweat it! Here are some handy substitutes for buttermilk.
For 1 cup (235 ml) buttermilk:
- 2 tablespoons (30 ml) lemon juice or vinegar
- 1 cup (235 ml) whole, part-skim, or skim milk
- 3/4 cup (180 ml) whole, part-skim, or skim milk
- 1/4 cup (60 g) whole, part-skim, or skim yogurt
Scones are delicious and buttery, and, like muffins, provide a great platform for adding seasonal fruits to the first meal of the day. The possibilities are endless. In fact, this section even includes a recipe for a savory scone that incorporates veggies into your breakfast pastries!
Teaching Kids about Seasonality
One of the best ways to teach your children about eating foods that are in season is by visiting your local farmers’ market. The Slow Food movement has brought farmers’ markets to most cities.
Farmers’ market shopping titillates the senses—the colors are vibrant, the food is fresh and fragrant, and most farmers are happy to provide samples of their bounty.
Farmers’ markets also typically feature live music from local bands and are very family-friendly. By supporting your local farmers’ market, you are supporting your local economy and helping to build a sense of community.
The Noe Valley Farmers’ Market is one of my very favorite places to take kids in San Francisco. And, when I’m visiting other cities and regions, I find that a trip to the local farmers’ market gives me a better understanding of the culture, allowing me to see, taste, and smell the foods that grow there.
Each month at my cooking school, I take a group of young children to tour the nearby farmers’ market to teach them about farms and to pick out food.
Instead of lecturing children about which fruits and vegetables are in season, I find that showing them leaves a more lasting impression. I make tours of the market fun by creating scavenger hunts, encouraging the children to look for each color of the rainbow in the fruits and vegetables displayed, and by allowing the children to ask the farmers questions.
When children are given the freedom to purchase ingredients themselves and count their own money, they also learn social and math skills, which makes the trip a rewarding and confidence-boosting experience for them.
Bring your kids to the farmers’ market to help procure groceries and you’ll be surprised by how many new foods they’re likely to try! Spending time at the farmers’ market together can inspire creative kids to cook new cuisines, too.