I do love to bake with my kids so we make a lot of muffins! Fills the freezer with great grab and go snacks and allows me to sneak in extra goodness into them.
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Description:
My kids are super mixers, measurers and muffin liner layers. But it’s also important to familiarize our kids with not just the process but also the tools. My 6 and 4 year olds are now learning to use basic kitchen items like the carrot peeler and an old-school shredder.
Both tools can be sharp but I am so impressed with the diligence and attention the kids are using when working with them. The kids feel empowered to be trusted with a big job and it’s a win-win as the work is shared!
Have a look around your kitchen and find some tools your kids can use. The more involved the are in the full recipe, the more engaged they will continue to be.
Carrot Pineapple Muffins
Ingredients:
3/4 cup brown sugar
2 eggs
1 ½ cup flour (I use whole wheat)
1 cup grated carrot
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1/3 oil
1 tsp vanilla
1 cup drained crushed pineapple (puree to better hide from the kids!)
Directions:
1. Preheat oven to 350.
2. Beat eggs and sugar.
3. Add remaining ingredients and beat well.
4. Fill greased muffin tins ¾ full.
5. Bake for 25 minutes.
Yields 12 muffins.
** Optional – I like to add a couple of tablespoons of ground flax seed to the flour. Or sometimes replace a ½ cup of flour with wheat bran, makes for a denser muffin but still delicious.
Other great muffins for the freezer are:
Peanut Butter and Banana Muffins
