Welcome to Ms. Nicolette's Pantry! So happy to have you here and in the kitchen with your kiddo adding something new to your lifestyle.
I have hand-picked recipes and activities that are easy for you to create at home with the help of your children. Based on their age you can decide which tasks they can help with, and which ones they should let an adult do. Make this a learning experience for you both - let your child explore the baking/cooking process and explain each item, ingredient, and step to them, and watch how your child interacts!
ITS MUFFIN TIME!
Tools Needed:
Measuring cups and spoons
Liquid measuring cup
Large bowl
Medium bowl
Wooden spoon or spatula
Whisk
Zester
Muffin tin (standard 12 cup)
Muffin liners
Ingredients:
5 Tablespoons butter, softened
1/2 cup sugar
1 large egg
3/4 cup whole milk yogurt
1/2 teaspoon lemon zest
1 cup all-purpose flour
1/2 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup blueberries (fresh or frozen)
Instructions:
Preheat the oven to 375 degrees. Line a muffin tin with 12 paper liners.
Tip: kids LOVE to help with this step - show them how to separate the liners to avoid wasting!
2. In a large mixing bowl, use a wooden spoon to cream together the butter and sugar until light and fluffy. Tip: if you have more than one child helping, have them each stir 10 times before passing it.
3. Add the egg and beat well, then add the yogurt and lemon zest. Tip: if your child is helping to crack the eggs, do it in a separate bowl to avoid any egg shells.
4. In a separate medium-sized bowl, use a whisk to mix together the flours, baking powder, baking soda, and salt. Stir half this mixture into the butter mixture and mix until just combined.
5. Gently fold in the blueberries. The batter will be quite thick.
6. Fill each muffin liner about 3/4 full. Tip: fill one liner for your child to see an example first.
7. Bake for 15 to 25 minutes, rotating the pan after 12 minutes. The muffins are done when the tops are a light golden color, and a toothpick inserted into the center of the muffins comes out clean.
8. Let the muffins cool in the pan for 5 minutes, and then transfer to a cooling rack to cool completely. Tip: remind kiddos to never touch baked goods still on a baking pan. Let them know it is time to taste test when the muffins are moved to a special plate or tray.
Notes:
If you are using frozen blueberries for this recipe, they do not need to be thawed before using.
Make sure kiddos are washing hands, especially after handling raw ingredients such as flour or eggs.
HAVE FUN!
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