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Starting the Day Right

© Leanne Ely

Giving your child a good breakfast will help him start his day right. Studies have shown that children who skip breakfast perform at a much lower level in school. This isn't rocket science--just plain ol' common sense. We've been hearing that since Tony the Tiger has been proclaiming Frosted Flakes to be "GRRR-EAT!" (I'll be all over Tony in a minute.)

The problem isn't usually about getting breakfast, it's what breakfast involves. Let's face it: a Pepsi and a donut is just plain negligent. We have the right and the responsibility as parents to control what goes in our children's cereal bowls and to make sure there is enough time in the morning to get a proper breakfast.

I won't even take the space or the time to discuss the sugar-laden, preservative-filled cereals out on the market today. There are plenty of options and it's up to you, the parent, to find them. Kashi & Friends is a wonderful alternative to Sugar Puffs and Cheerios aren't bad either. Not the best, but certainly not bad. How about good, old fashioned oatmeal? If time is at a premium in the morning, make a big batch and have it in the fridge ready to zap in the morning. In a pinch, instant works well, too.

In my opinion, if you need something quick, nothing says breakfast as well as a healthy muffin. A piece of fruit together with the muffin and you have a wonderful breakfast.

Pumpkin Mumpkins (makes 16) Preheat oven to 350 degrees

1/2 cup pumpkin puree 1-1/2 cups of whole wheat pastry flour pinch of salt 2 tsp. baking powder 1 tsp. baking soda 1/2 cup applesauce 2/3 cup sucanat* (health food stores have this) 2 eggs, slightly beaten 1/2 cup milk 1/2 cup maple syrup

(*sucanat is evaporated sugar cane juice--a quantum leap from refined sugar--and good!)

Line muffin tins with paper liners, or grease generously.

Sift together dry ingredients in a large bowl.

Cream applesauce and sucanat together. Add eggs and beat well. Stir in milk, syrup and pumpkin puree.

Make a welll in the dry ingredients and pour in wet ingredients. Mix to incorporate, but don't overmix unless you like hard-as-rocks muffins.

Fill muffin tins 2/3 full and bake for 20-30 minutes.

Enjoy!

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