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Meet Mary Susan

"Welcome to Mommy Magic! An interactive community of real moms, founded by a real mom, to give support and tips to make the chaos of motherhood easier and more fun! I am Mary Susan, an author, a columnist, a life coach for moms and a I have Mommy Magic TV segment too! Most importantly, I have three beautiful (and very busy) daughters! I am a real mom managing the daily insanity of motherhood just like you!"


Whole Wheat Pumpkin-Yogurt Muffins

These light, moist muffins are packed with fall flavors. Fill your muffin cups almost to the top for beautifully puffed muffins. Recipe courtesy of Whole Foods Market.

Whole Wheat Pumpkin-Yogurt Muffins


  • 1 3/4 cup whole wheat pastry flour
  • 1/4 cup ground flaxseeds
  • 1 3/4 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1 cup minus 2 tablespoons plain fat-free Greek yogurt
  • 1/2 cup brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons expeller-pressed canola oil
  • 2 tablespoons green pumpkin seeds (also known as pepitas)
  • 1 tablespoon sesame seeds


Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, flaxseeds, pie spice, baking powder, baking soda and salt. In a large bowl whisk together eggs, pumpkin, yogurt, brown sugar, molasses and oil. Stir flour mixture into pumpkin mixture just until combined.

Spoon batter into muffin cups, filling each almost full. Sprinkle tops with pumpkin seeds and sesame seeds and bake until tops are browned and a toothpick inserted into the center of each muffin comes out with just a few moist crumbs clinging to it, about 25 minutes. Cool in the pan for 10 minutes and serve, or transfer to a wire rack to cook completely and store in an airtight container up to 2 days.


Heart-shaped Egg in a Hole



  • 2 slices brioche loaf, each about 3/4-inch thick
  • 1 tablespoon unsalted butter 
  • 2 large eggs 
  • Chives for garnish 
  • 1/8 teaspoon fine sea salt 
  • Freshly ground black pepper to taste


Using a large (2.5- or 3-inch) heart-shaped cookie cutter, cut out a heart from the center of each slice of brioche. Or, use a paring knife to cut the heart shapes. Reserve slices and hearts.

Melt butter in a large skillet over medium heat. Add the slices and the heart cutouts to the pan and cook until slightly toasted. Turn slices and cutouts; carefully break an egg into the center of each slice. Cover the skillet and cook until the egg white is just set and the yolk is cooked to your liking, 3 to 4 minutes.

Carefully transfer a slice and a cutout to each of 2 plates and snip some chives over the top. Sprinkle with salt and black pepper. Serve immediately.

Recipe courtesy of Whole Foods Market.



Peanut Butter Toast with Grapes

This of this as one delicious step up from peanut butter and grape jelly! Make this a no-cook recipe with kids fro breakfast or lunch. Recipe courtesy of Whole Foods Market.


  • 2 slices whole wheat bread
  • 4 tablespoons peanut butter
  • 1/2 cup seedless grapes, sliced (red or green)


Toast the bread. Spread each slice with 2 tablespoons of peanut butter and top with sliced grapes.


Vanilla French Toast with Fresh Berries




  • 1 cup milk 
  • 2 eggs 
  • 1 teaspoon vanilla extract
  • 4 to 6 thick slices of Challah bread
  • 1 to 2 tablespoons butter
  • Strawberries, raspberries or blueberries
  • Maple syrup, warmed

Whisk together milk, eggs and vanilla extract in a shallow bowl.

Dip Challah slices into the egg/milk mixture, turning and waiting a few seconds to let the bread absorb the egg/milk mixture.

Heat butter in a large skillet over medium heat and brown slices on each side until golden.

Serve immediately with warmed maple syrup and berries.

Recipe courtesy of Whole Foods Market.

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