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Having three kids 5 and under can lead to some very busy, sometimes crazy days.  After these 5 years, I’ve learned a few things.  One of those things is that even a few minutes of one on one time a day with each of the kids can make such a difference in how well our day goes.  One of my favorite ways to connect with my kids during the day is cooking.  After all – we all have to eat, right?  That’s why I’m so excited about this {not quite} weekly cooking with kids feature.

Life can get busy sometimes, and having a snack with at least some nutrition in it feels like a win to me.  Maggie is always begging for something different than our usual yogurt, cheese, fruits, veggies, that kind of stuff.  Her current favorite is peanuts dipped in peanut butter.  I don’t get it.  Anyways, she has been wanting to bake something for awhile, so today we got around to it.  We made these delicious granola topped blueberry pecan muffins.

I love giving the kids the chance to measure out the ingredients themselves – and if you are a homeschool family, this is a great way to get in some math lessons.  So, Maggie and I got busy measuring out ingredients.  For these muffins, you will need:

INGREDIENTS

• 1/2 cup softened, unsalted butter
• 1/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tbsp honey
• 2 large eggs
• 1/2 cup vanilla or blueberry greek yogurt
• 2 teaspoons vanilla extract
• 1 3/4 cups all purposed flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups fresh blueberries

For the streusel:

• 1/2 cup light brown sugar
• 1/2 cup walnuts
• 1/2 cup Quaker® Real Medleys SuperGrains Blueberry Pecan
• 2 tbsp honey

Maggie had so much fun measuring things and the only big oops was when she dropped the container of yogurt on the floor and it spilled open and spilled all over the floor.  The dog was thrilled!  I wasn’t originally planning to add in honey, but Maggie loves honey and thinks that it should go on everything.  {She now wants to make peanut butter, honey strawberries}.

INSTRUCTIONS

Let’s heat things up, shall we?  Preheat the oven to 400 degrees.

Fill two cupcake pans with liners.

I prefer my electric mixer, but go ahead and bust out the wooden spoon if you want.  Beat the butter until it is smooth.

Add in sugar and brown sugar and mix until creamy.

Add eggs, yogurt, vanilla extract and honey.

In a second bowl, combine flour, baking soda, baking powder and salt.

A little at a time add in the mixture from the first bowl.

Add in the milk, mixing until smooth.

Now comes the good stuff – add in the blueberries and the pecans and mix gently with a wooden spoon.

Add mixture to lined cupcake pan, filling each one half way.

Mix streusel ingredients together in a bowl and top each muffin.

Bake at 400 degrees for 18-20 minutes.

I recommend eating warm because they are so tasty but they also freeze great so you can make up a big batch and save some for a later date.

When deciding what to cook up with the kids, I like to make something that has at least some nutritional value to it.  While Maggie likes to add honey to everything, I like to sneak in other wholesome goodness.  While we were shopping at Walmart, we came across something new that I knew would be perfect for our house.  
Since Maggie is always begging for something different to eat for snacks, I wanted to find a compromise for us.  She wanted tasty and I was determined to give it to her.  When I found the Quaker® Real Medleys SuperGrains Blueberry Pecan and Quaker® Real Medleys SuperGrains Cinnamon Apple Walnut, I fell in love.  The Real Medleys SuperGrains Granola is a special blend of seven super grains and seeds and fruits and nuts providing fiber, omega-3’s and whole grains.

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Yum

Cooking With Kids: Granola Topped Blueberry Pecan Muffins Recipe

Ingredients

• 1/2 cup softened, unsalted butter
• 1/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 tbsp honey
• 2 large eggs
• 1/2 cup vanilla or blueberry greek yogurt
• 2 teaspoons vanilla extract
• 1 3/4 cups all purposed flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups fresh blueberries
• For the streusel:
• 1/2 cup light brown sugar
• 1/2 cup walnuts
• 1/2 cup Quaker® Real Medleys SuperGrains Blueberry Pecan
• 2 tbsp honey

Instructions

1. Preheat the oven to 400 degrees.
2. Fill two cupcake pans with liners.
3. I prefer my electric mixer, but go ahead and bust out the wooden spoon if you want. Beat the butter until it is smooth.
4. Add in sugar and brown sugar and mix until creamy.
5. Add eggs, yogurt, vanilla extract and honey.
6. In a second bowl, combine flour, baking soda, baking powder and salt.
7. A little at a time add in the mixture from the first bowl.
8. Add in the milk, mixing until smooth.
9. Now comes the good stuff - add in the blueberries and the walnuts and mix gently with a wooden spoon.
10. Add mixture to lined cupcake pan, filling each one half way.
11. Mix streusel ingredients together in a bowl and top each muffin.
12. Bake at 400 degrees for 18-20 minutes.

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Now, whether we have time to sit down and be silly at breakfast or we are in a hurry, I know that we can start our day off right.  Not only are these blueberry pecan muffins great for breakfast, but they are great for snacking too.  The muffins are a great snack or breakfast for us, and the Quaker® Real Medleys SuperGrains make a great treat for anytime.  Maggie is pretty proud of how her muffins turned out {did I mention they are delicious?}

Be sure to check out our weekly cooking with kids feature for more kid made foods, tips for cooking with kids or who knows what else!  

What are your favorite ways to ensure you have ready to eat snacks for your family, no matter how busy life gets?