Hearty Raspberry Muffins
Ingredients:
zest of one orange
1/2 cup sugar
1 cup milk (with 1 tsp lemon juice)**
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups frozen raspberries
2 tbsp of Swedish Sugar (optional: a coarse, white sugar)
**(The original recipe called for buttermilk, but gave the tip that if you didn't have buttermilk you can mix 1 tsp of lemon juice into regular milk. Great to know!)
Directions:
1. Preheat the oven to 400°F. Coat 12 large muffin cups with cooking spray or line with paper liners.
2. Use a peeler or zester to remove the zest from the orange. Combine the zest and the sugar in a large bowl and mix until the zest is evenly mixed into the sugar. Add the milk, oil, egg and vanilla and mix until blended.
3. Add the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt into the mixing bowl. Mix until just blended.
4. Gently fold in the raspberries. Divide the batter among the muffin cups. Sprinkle each top with a small amount of Swedish Sugar.
5. Bake the muffins until the edges and tops are lightly browned. Let cool in pan for 5 minutes before removing onto a wire rack.
The challenge can be to find tasks which are developmentally appropriate yet still make the child feel involved in the process. And, when cooking with kids it will definitely take longer and definitely be messier. But, it will be fun.
We ate the muffins still warm with bananas and yogurt for a great morning snack! Yum!
Ingredients:
zest of one orange
1/2 cup sugar
1 cup milk (with 1 tsp lemon juice)**
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups frozen raspberries
2 tbsp of Swedish Sugar (optional: a coarse, white sugar)
**(The original recipe called for buttermilk, but gave the tip that if you didn't have buttermilk you can mix 1 tsp of lemon juice into regular milk. Great to know!)
Directions:
1. Preheat the oven to 400°F. Coat 12 large muffin cups with cooking spray or line with paper liners.
2. Use a peeler or zester to remove the zest from the orange. Combine the zest and the sugar in a large bowl and mix until the zest is evenly mixed into the sugar. Add the milk, oil, egg and vanilla and mix until blended.
3. Add the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt into the mixing bowl. Mix until just blended.
4. Gently fold in the raspberries. Divide the batter among the muffin cups. Sprinkle each top with a small amount of Swedish Sugar.
5. Bake the muffins until the edges and tops are lightly browned. Let cool in pan for 5 minutes before removing onto a wire rack.
Cooking with Kids
There are so many benefits to cooking with kids. The math lessons that kids can gather from cooking and baking are endless; from practicing the early stages of counting, to understanding measurements, and a hands on approach to learning fractions. Cooking with kids also helps them to understand what goes into food so they can think about healthy choices. Kids are also more likely to try something they've helped make and they take pride in the finished product.The challenge can be to find tasks which are developmentally appropriate yet still make the child feel involved in the process. And, when cooking with kids it will definitely take longer and definitely be messier. But, it will be fun.
 |
| Counting the liners as he puts them into the muffin pan. |
 |
| I measured the sugar, he poured it in. |
 |
| Oops! Accidents will happen. |
 |
| Adding the frozen raspberries. (We had picked two kinds this summer, a red raspberry and a golden variety.) |
 |
| Sprinkling on the Swedish Sugar. |
 |
| Are they done yet? |
No comments:
Post a Comment