People are always shocked when I tell them what I do M-F mornings at 6:30 am. Their mouths hang open slightly to discover I voluntarily teach a religious education class to 10 high school students in my area. They are completely dumbfounded that there are 10 high school kids who would choose to do that instead of sleep. That should be testament enough to why I love teaching these amazing young men and women. They are truly a blessing to my life.
I wouldn't give up this opportunity for anything, but it does cause me a bit of a struggle at home each morning. Since my sweet hubby travels most weeks and my oldest two attend my class, the rest of the kids are left to fend for themselves. They do a great job, but I know they miss me being home to help them get ready for school, and they are especially tired of having cereal every morning for breakfast.
I like to keep muffins in my freezer that are individually stored in a sandwich sized ziplock bag. To freeze them, place them on a cookie sheet in your freezer. When they are completely frozen, place them in a sandwich size bag, remove all the air you can, then return to the freezer.
adapted from Everyday Food, Jan 2004
(makes 12 muffins)
1 3/4 C flour
1/2 C sugar
2 tsp pumpkin pie spice
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 C plain yogurt
4 Tb melted butter
1 egg
2 T milk
2 C shredded carrots, about 3 medium
1. Preheat your oven to 375 degrees and line your muffin tin with paper liners.
2. In a medium bowl, combine all the dry ingredients and whisk together well. In a small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a well in the center of your dry ingredients and pour in the wet. Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated. Do not over mix.
3. Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.
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