In an effort to stay within a reasonable grocery budget, we are limiting our cereal intake to one box a week. (American brands can cost up to $10/box!) That means I need to make breakfast 5-6 times a week. Because I’m not a morning person (in other words, I don’t like to think before I have my cup of tea), I decided to put us on a little weekly breakfast schedule. Here it is:
Sunday: something baked (back-up: cereal)
Monday: bacon and eggs (no sliced bread means no toast)
Wednesday: bacon and eggs (scrambled this time!)
Thursday: baked oatmeal
Saturday: breakfast casserole, omelets or something to make eggs taste a little different (back-up: yogurt)
This morning, we had Mango Muffins. They were so yummy that I had to share the recipe. Mangoes are local and super cheap, so I could make these anytime. For you all in the States, it might be a treat to have once in a while…I can’t remember what the price per pound is in PA. Enjoy!
Puree mangoes to make 2 cups (about 4 mangoes)
2 cups flour
1 1/2 cups sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
Stir ingredients then add mango, 1/4 cup oil and 1/2 tsp vanilla (or lemon) extract. Bake @ 350 for 25-30 minutes.