I have felt so busy this past week.
Oh wait, maybe it's because I've been hauling all the kids out every.single.day.
The three older ones are in swimming lessons at the YMCA, so we have been headed there M-Thurs. And on Friday, we had a birthday party for a friend at a local park.
Nothing major, that stuff shouldn't wear me out.
But I am such a homebody. Really, I think it's just the stage of life....constantly with little ones. It is just so much harder to take care of babies and toddlers somewhere other than your familiar environment.
And on top of all that, we started school this past week. Mainly just math and language.....but I wanted to get started on some of the basics before August hits - and my parents are arriving for a 10 day visit tomorrow (hurray!!) so we'll have off then.
We're approaching school a little differently this year. Our plan is to implement a schedule of 6 weeks on/1 week off, with some modifications taken around the holidays and family visits. Keeping that schedule will give us regular breaks in which to get appointments done, do deep cleaning, field trips, have play dates, etc. without feeling like we're getting behind. AND, we'll still have 10 extra weeks to take off whenever we want, like a 6 or 7 week break for summer.
We'd much rather have time off of school during the cooler months when we can actually enjoy being outside and not be puddles of sweat dripping around.
Anyways, thanks to AC, I never let the heat deter me from baking during the summer.
We love eating muffins for breakfast and while these are quite nearly like cupcakes, I am insistent that if there is no frosting, they can't be cupcakes.
(how else could I justify eating them for breakfast?)
They're not super sweet, but deeply chocolaty and studded with the delicious tartness of juicy raspberries. If you did put a frosting on them, they would make a fabulous dessert - but as are, they're a lovely way to welcome a new morning.
Double Chocolate Raspberry Muffins (adapted from Kitchen Simplicity)
1-1/4 cups flour (I use white whole wheat)
1/4 cup cocoa powder (I use Hershey's Dark)
1/2 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/4 cup ground flaxseed (optional)
1/3 cup oil (I used expeller pressed coconut oil, melted)
2/3 cup milk
1 tsp. vanilla
1/2 cup plain yogurt or sour cream (can even use light mayo in a pinch)
1 cup raspberries, fresh or frozen (if frozen, do not thaw first)
1/2 cup chocolate chips
Preheat oven to 375°.
Sift together flour, cocoa powder, sugar, salt, and baking powder. Stir in flaxseed.
In another bowl, whisk together oil, egg, milk, and vanilla. Stir in yogurt until combined. Pour into dry ingredients and stir just until moistened. Fold in raspberries and chocolate chips.
Pour batter into 12 paper-lined or greased regular size muffin pans. (I made 3 mini muffins as well.)
Top with additional chocolate chips and raspberries if desired.
Bake for 12-15 minutes (mini-muffins for 8-10 minutes) or until toothpick inserted in center comes out clean.
Linked to Trick or Treat Tuesday