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Kitchen Sink Muffins: one recipe, hundreds of options

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My favorite kind of recipes are those that are flexible. Recipes that, on any given day, I can make work with what I might have in my pantry.  These muffins are just that kind of recipe.

The basic ingredients are the same…flour, baking soda, baking powder, applesauce.  What you choose to add in from there is completely up to you.  It can be fresh blueberries, walnuts, a dash of cinnamon.  Maybe some chocolate chips or dried fruit?

Even your pickiest eater will have a combination that they will love.  And you know what? They are perfect for adding them in one of your MOMables lunches.

Related: Top 5 Lunchboxes We’ve Tested

The flour in this recipe is whole wheat pastry flour.  It’s different than whole wheat flour in that it comes from a softer wheat, giving pastries a delicate texture instead of the usual dense baked goods whole wheat flour often yields.  If you don’t have whole wheat pastry flour it can be substituted with all-purpose flour.

Another thing I love about this recipe? It’s simplicity.  You don’t need any fancy gadgets, mixers or food processors.  A bowl and a wooden spoon will do the job.

kitchen sink muffins

Kitchen Sink Muffins

adapted from ‘The Vegetarian Family Cookbook’

  • Author: MOMables
  • Cuisine: Breakfast


  • 2 cups whole wheat pastry flour
  • 2 tablespoons ground flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 cup unsweetened applesauce or yogurt
  • 2 tablespoons melted butter
  • 1/3 cup milk

Measurements for add-in ingredient options…

  • 1 cup fresh or frozen fruit, thawed
  • 1/2 cup pecans, walnuts or almonds, chopped
  • 2/3 cup dried fruit
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips, semi-sweet


  1. Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan.
  2. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in yogurt, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups.
  3. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an air tight container.


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The Farmers Market: Mom’s Secret Weapon

Do you utilize the local farmer’s market?

A couple of weeks ago, this was a rare sighting; my two kids, peacefully helping me in the kitchen. Lunchtime, let alone dinner time was more of a battle ground than a Norman Rockwell picturesque moment.

It was usually loud, chaotic, full of, “I’m NOT eating that!” or “I don’t want to help you!” Now, I am not saying that my kids are selfish monsters, but at times and especially at mealtimes, they can be.  What changed? Me.

I got fed up with all the negativity around our kitchen at mealtime and looked my screaming monsters darling babies in the eyes and said, “Well maybe mommy would make all the yummy things you like if you helped her every now and then.

I don’t know why or how, but they understood me completely. Now mealtime is full of, “I help you mommy? We make noo-noos?” [Barrett speak for noodles]

It was hard at first, but my secret weapon? My local Farmer’s Market.

Enter the local Farmer’s Market and life got a whole lot easier. This not only has helped educated my children about food and its origins, but it has become our Sunday family tradition and I couldn’t be happier about it.

The kids and I began just walking around the Farmer’s Market to check out all the local goodies, but slowly, with more visits, they began to run up to counters with their eyes lit up, “What’s this mommy?” asked Brayden pointing to an eggplant. “PURPLE!” blurts out Barrett, “My favorite color!

BAM! Eggplant was then introduced to my children. Seriously, I would have NEVER thought to buy an eggplant. 1: I can’t remember the last time I had an eggplant; 2: I have no idea how to cook an eggplant; and 3: what kid on earth is going to openly ask for it? However, purple food was an easy sell to Miss B, even when she didn’t like the taste all that much; she got really excited about trying it and having purple food for dinner.

This was when I experienced, firsthand, the power of making our children apart of meal planning and mealtime. They were excited, intrigued by the things they were seeing; the colors, the different textures, the sizes, the everything!

They were hooked and so was I.

I then began to ask for the kids’ advice and input when preparing their meals; “What do you think we should have with our chicken tonight? We need a vegetable. Did you see any vegetables at the Farmer’s Market?” The fact that I, the big mama, was asking for their help inspired and empowered them. They feel special and important when we, as parents ask for their input. The proof is all over their faces.

Does this mean that all my meals are now blissfully domestic? No, I wish, but it has made my nights a lot easier.

Lunchtime was just as difficult.

I would pick them up from preschool and see that they barely touched their lunches, even if it was the lame standard of pb&j. On days I don’t have my act together and forget to prepare ahead with MOMables, I turn to them and ask them what they would like for lunch. “We need a fruit and a veggie in our lunches today, can you help me pick?” The conversation opens up and again, makes their little minds think about what we saw last weekend at the Farmer’s Market.

I know it sounds simple and some of you are probably thinking, “DUH!”, as you read this, but this is huge for our family. I have a tendency to try to “do-it-all” and shush away the kids so I can just get it done, but that doesn’t work well on many levels. Take a calming breath and inviting the kids into the kitchen has been one of the greatest things I have ever done. It makes mealtime fun, a teaching moment, and empowers my little people.

I have even researched other local Farmer’s Markets that run not only on the weekends as a way to keep the kid’s engaged with our weekend tradition if we can’t make it on Sunday. Grocery stores are just as good, and we hit up Whole Food’s on a weekly basis, but I have a special place in my heart for local Farmer’s Markets. It is the easiest way to help educate the kids on where our food comes from and why. This lesson can get lost immediately when you walk into a grocery store that offers no seasons.


How do you get your children to engage with your mealtime choices and preparation?

Do you explore your local farmer’s markets in the same way my family does?

What have you learned from asking your children their input on mealtime choices and preparation?

Any tips you would like to share?

* For more information on local Farmer’s Markets in your area please visit: LOCAL HARVEST

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