Finally, we had a spare morning and for a change I had all the ingredients ready to make some muffins with my daughter. I still find it takes a bit of patience to cook with a 3-year-old, so with Bodhi finally having his morning nap we set to on the muffins. I was ready for mess and endless questions.
The thing with baking cakes is that they need to be eaten so I’d specifically chosen a recipe from Annabel Karmel that was a little bit healthy for the children (and me). Normally I don’t like raisins in cakes, chocolate is more my thing, but the carrot and pineapple sounded nice(ish!).
I started by getting all the ingredients and mixing equipment out. Charley immediately started by putting the muffin cases in the muffin tin. A very important task as you can see by the face.
Next was sifting in all the dry ingredients which Charley happily got on with. She was a bit bored of this by the last spoonfuls so it didn’t all get sifted. Not much ended up on the floor. Result.
She really enjoyed cracking the eggs into the bowl and then mixing all the wet ingredients together. I must admit at this point with the eggy mixture and carrot bits floating about it wasn’t looking too appetising, but I kept this thought to myself! No need to discourage Charley before its even been cooked.
Then, with it all finally mixed we divided them into the muffin cases and popped them into the oven. Fortunately, we were siting in the kitchen just before their 25mins had finished, as there was suddenly the smell that they were burning. I think we managed to take them out just in the nick of time, looking more charred than golden, but it’s all in the final cooled down taste.
We all had a muffin with our lunch, and they actually turned out really scrummy. I was nearly going to put icing on them but I was glad I didn’t as they were very sweet without it. Both Bodhi and Charley enjoyed them too! And there was hardly any mess.