When You Give a Kid a Muffin,
You're Gonna Get a Smile.
You're Gonna Get a Smile.
 |
| |
 |
| |
 |
| |
 |
| |
 |
In our house muffins hold a grand place of honor – in the
hands of the toddlers. These ‘travel friendly’ little cakes are,
in my opinion, the perfect food; especially for little kids.
Muffins are just the right size for little hands and little
mouths as well. During the warm months, I can give a kid a
muffin from the back door and they run gleefully across the
yard with snack in hand. Healthy, hearty and delicious,
muffins are a meal in one.
Muffins, generally speaking, come in two types – American
and English. My favorite muffins to bake and serve are
bread-like textured American muffins. The bumpy muffin
tops are great on their own, but bake a fruit-filled muffin
recipe, and you’ve created a masterpiece. One word of
caution on baking muffins: do not over mix or you’ll have a
tough muffin with holes in the middle. Stir about 10 strokes
and your muffins will be fine. Not that a hungry little kid is
going to notice however!
If you’re concerned with feeding your family healthy muffins,
and who isn’t of course, there are some wonderful choices
in recipes. Low fat versions are good for diet conscious
parents as well.
Here are a couple of healthy and delicious muffin recipes
for you to try.
Applesauce Oat Muffins
1-1/2 cups oats
1-1/4 cs flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 c applesauce
1 egg
1/2 c milk
5 tbsp oil
1/2 c brown sugar
Preheat oven to 400 degrees. Combine oats, flour,
cinnamon, baking powder and baking soda. Add
applesauce, milk, brown sugar, egg, oil. Mix just until moist,
about 10 strokes, do not over mix. Put in muffin cups about
2/3 full. Bake 20 minutes or until passes toothpick test.
Raisin and Pumpkin Muffins
1-1/2 cups flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup can pumpkin
1 tsp vanilla
5 tbsp melted butter
1 egg beaten
1/2 cup raisins
Preheat oven to 400. Mix dry ingredients together. Add milk,
pumpkin, vanilla, butter and egg, stirring gently 2 times. Add
raisins, and stir just until moistened. Batter will be lumpy. Fill
muffin cups 2/3 full, and bake 18-20 minutes or until passes
toothpick test.
Mix up a quick batch of muffins, and watch the crowd come
sniffing around to see what’s baking! Muffins are best eaten
right after they’ve cooled, but also freeze well and can be
heated in the microwave, making them great for family meal
planning. Give a kid a muffin today and watch him smile!
hands of the toddlers. These ‘travel friendly’ little cakes are,
in my opinion, the perfect food; especially for little kids.
Muffins are just the right size for little hands and little
mouths as well. During the warm months, I can give a kid a
muffin from the back door and they run gleefully across the
yard with snack in hand. Healthy, hearty and delicious,
muffins are a meal in one.
Muffins, generally speaking, come in two types – American
and English. My favorite muffins to bake and serve are
bread-like textured American muffins. The bumpy muffin
tops are great on their own, but bake a fruit-filled muffin
recipe, and you’ve created a masterpiece. One word of
caution on baking muffins: do not over mix or you’ll have a
tough muffin with holes in the middle. Stir about 10 strokes
and your muffins will be fine. Not that a hungry little kid is
going to notice however!
If you’re concerned with feeding your family healthy muffins,
and who isn’t of course, there are some wonderful choices
in recipes. Low fat versions are good for diet conscious
parents as well.
Here are a couple of healthy and delicious muffin recipes
for you to try.
Applesauce Oat Muffins
1-1/2 cups oats
1-1/4 cs flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 c applesauce
1 egg
1/2 c milk
5 tbsp oil
1/2 c brown sugar
Preheat oven to 400 degrees. Combine oats, flour,
cinnamon, baking powder and baking soda. Add
applesauce, milk, brown sugar, egg, oil. Mix just until moist,
about 10 strokes, do not over mix. Put in muffin cups about
2/3 full. Bake 20 minutes or until passes toothpick test.
Raisin and Pumpkin Muffins
1-1/2 cups flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup can pumpkin
1 tsp vanilla
5 tbsp melted butter
1 egg beaten
1/2 cup raisins
Preheat oven to 400. Mix dry ingredients together. Add milk,
pumpkin, vanilla, butter and egg, stirring gently 2 times. Add
raisins, and stir just until moistened. Batter will be lumpy. Fill
muffin cups 2/3 full, and bake 18-20 minutes or until passes
toothpick test.
Mix up a quick batch of muffins, and watch the crowd come
sniffing around to see what’s baking! Muffins are best eaten
right after they’ve cooled, but also freeze well and can be
heated in the microwave, making them great for family meal
planning. Give a kid a muffin today and watch him smile!
About the Author: Sherry Frewerd publishes ‘Muffin and
Bread Recipes’ muffinandbreadrecipes.com along with
other recipe & toddler activities websites. For family meal
planning favorites visit ‘Family Crock Pot Recipes’
familycrockpotrecipes.com and for Toddler Activities stop
by ‘Family Play and Learn’ familyplayandlearn.com
Article Source:
www.ladypens.com
Bread Recipes’ muffinandbreadrecipes.com along with
other recipe & toddler activities websites. For family meal
planning favorites visit ‘Family Crock Pot Recipes’
familycrockpotrecipes.com and for Toddler Activities stop
by ‘Family Play and Learn’ familyplayandlearn.com
Article Source:
www.ladypens.com
By: Sherry Frewerd