Baking Muffins With Children

Muffins are a fantastic way to introduce children to the joys of baking. They're simple to make, require minimal ingredients, and the results are always rewarding. The following article provides information on the Benefits Of Baking Muffins With Children and Easy Muffin Recipes. 

Benefits Of Baking Muffins With Children

Baking muffins with children offers numerous benefits that go beyond just making delicious treats. 

1. Educational: Baking teaches children about measurements, following instructions, and basic math and science concepts. They learn how ingredients interact and change during the baking process.

2. Fine Motor Skills: Mixing, pouring, and scooping ingredients help develop fine motor skills and hand-eye coordination.

3. Creativity: Children can express their creativity by choosing ingredients, decorating muffins, and experimenting with flavors.

4. Healthy Eating: Baking at home allows you to control the ingredients, making it easier to incorporate healthy options like whole grains, fruits, and vegetables.

5. Bonding: Baking together provides quality time for parents and children to bond, communicate, and create lasting memories.

6. Confidence: Successfully baking muffins boosts children's confidence and gives them a sense of accomplishment.

7. Patience and Focus: Baking requires patience and attention to detail, helping children develop these important skills.

8. Life Skills: Learning to bake is a valuable life skill that children can carry into adulthood.

Easy Muffin Recipes

Mini Peach Muffins

Ingredients

• 1/4 cup Sugar
• 820g can Peaches, diced
• 2 cups Reduced fat milk
• 2 cups Wholemeal self raising flour
• 2 cups Self raising flour
• 1 1/2 tbs. Ground cinnamon
• 4 tbs. Olive oil

Method

•  Preheat the oven to 180c and lightly grease muffin trays.
•  In a large bowl mix sugar, milk and oil, then stir in peaches.
•  Add flour and cinnamon, and mix until just combined. Don't over mix.
• Spoon mixture into prepared muffin tray and bake in moderate oven for 12-15 mins.

 Helpful Tips

• Instead of peaches, try 2 cups grated carrot and 1/2 cup sultans: or 2 cups grated/ canned apples and 1 tsp. cinnamon; or 2 cups blueberries.
• Peaches could be pureed before adding to mixture for a smoother texture. If doing this you may need less milk.
• Can also make large muffins. This recipe would approx. 24 large muffins.
• Serve with 1/2 cup of reduced fat yoghurt per child or serve with 1/2 cup chopped up seasonal fresh fruit per child.

Iron Rich Muffins

Ingredients

• 3/4 cups Margarine
• 2 cups Iron fortified infant cereal
• 1/2 cup Sugar
• 1 cup Wholemeal self raising flour
• 3 tbs. Golden syrup
• 2 cups Self raising flour
• 4 Eggs, beaten
• 1 1/2 cups Reduced fat milk Vanilla to taste

Method

• Cream together the margarine, sugar and golden syrup. Gradually add the beaten eggs.
•  Gently stir in the milk.
•  Fold through the combined flour and cereal.
•  Spoon into patty papers or well-greased cupcake tins.
•  Bake in a moderate oven (18c) for about 15 minutes. Test with a skewer.

 Helpful Tips

• The mixture can be cooked as a slab cake then cut into 40 serve size piece, or as a fruit upside down cake. Cook it for 20-30 minutes at 15 -170C.
• All wholemeal self-rising flour could be used.
• For variety, try adding some dried fruit like sultanas.

Carrot, Banana and Sultana Muffins

Ingredients

• 1/4 cup Caster sugar
• 3 Eggs
• 1 1/2 tbsp., Lemon rind, finely grated
• 3/4 cup canola oil
• 1 1/2 cups Wholemeal self raising flour
• 1tsp Bicarb soda
• 2 Bananas
• 2 cups carrot, grated
• 1/2 Sultanas
• Pinch Table Salt

Method

• Preheat oven to 180 C
•  In a bowl, combine eggs, sugar and grated lemon zest. Mix in the oil, flour, bicarb soda and salt.
•  Mash 1 of the bananas and stir in to mixture, along with grated carrot and sultanas.
• Evenly spoon the mixture into, muffin tins to make 20 medium sized muffins. Thinly slice the second banana and place a slice on top of each muffin.
• Bake in the oven for approx. 20 - 25 minutes. Remove from oven and cool on a wire rack before serving.

Helpful Tips 

• Dates can be used instead of sultans. Chop them up small.

Pumpkin Muffins

Ingredients 

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Method

• Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
• Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
• In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
• It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
• Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Banana Bread Muffins

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tablespoons (85g) unsalted butter, melted
• 2/3 cup (135g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk

Method

• Preheat oven to 218°C. Spray a muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
• Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 218°C then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. 
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Hints and Tips: 

• Choose a Simple Recipe: Start with a basic muffin recipe that doesn't have too many ingredients or steps. This keeps the kids engaged and prevents them from getting overwhelmed.

• Prepare Ahead of Time: Measure out all the ingredients and gather the necessary tools before you start. This helps streamline the process and avoid any potential meltdowns.

• Let the Kids Help: Children love to feel like they're contributing, so let them help measure ingredients, mix the batter, and pour it into the muffin cups. They'll be more invested in the process and more likely to enjoy the finished product.

• Be Patient: Baking takes time, and young children can get impatient easily. Be patient and encouraging throughout the process, and don't be afraid to let them make mistakes.

• Make It Fun: Put on some music, chat about your day, and enjoy the process. The result will be even sweeter when you share it with your little ones.