“I love a good Gingerbread Breakfast Muffin on a crisp fall morning. As things get busier and the summer fades away I find myself longing for a little more spice and substance as I leave the house each day. My three-year-old son devours them and he doesn't know they are packed whole grains and carrots. Healthy food that's enjoyed by toddlers is always a win in my book!
This is also a great recipe to have around during the holidays. They are excellent at breakfast when you have company served with preserves and some scrambled eggs/tofu (depending on your preference of course!).” Betty of From Ministry to Motherhood