By Guest Blogger, Sarah R
I have always loved to cook, but having birthed three children in 3 1/2 years, my vision of homemade baby food and organic everything went out the window with the onset of nausea. Not to mention, I learned I was pregnant with my second child when my first was only five months old. I quickly became master of convenience and survival.
Now, seven years later and many trials and errors on feeding my children healthy nutritious meals and snacks that they want to eat, I seem to have regained the power of the kitchen and the dinner table. I focus on fresh foods, local if possible, and avoid additives and preservatives. Sugar substitutes are a big no-no in our house and Trader Joe’s has become a Mecca of resources for me.
Involving my children in kitchen tasks also gives them a sense of ownership with their meal. Any two-year-old loves to work the lettuce spinner, my three-year-old is adept with the carrot peeler, my six- and seven-year-olds can measure and all three love to stir. The following muffin recipe is a great example of something a child of any age can help with. My friend Amy J gave the original recipe to me; I have changed it just a tiny bit. For an extra special treat, you can add a cup of chocolate chips! I like to skip the paper liners and use cooking spray to eliminate the mess of taking off the paper liners. No more crumbs!
Pumpkin Muffins:
Preheat oven to 350 and line or grease muffin tins.
1-cup sugar
1/2-cup mayonnaise
2 eggs
One can puree pumpkin
1 2/3 cups flour
1-teaspoon baking soda
1/4-teaspoon baking powder
1/2-teaspoon salt
1/2-teaspoon ground nutmeg
1-Tablespoon ground cinnamon
Mix first four ingredients together in medium-sized bowl. Mix the next 6 ingredients together in a separate bowl. Add the dry ingredients to the pumpkin mixture and mix well. Using a small ice cream scoop, fill muffin tins halfway full. Bake muffins for 12-15 minutes or until toothpick comes clean. Serve as a quick breakfast, a snack, or in a lunch box. Makes 2 1/2 dozen mini muffins and 1 1/2 regular muffins.
Please share any fun recipes that you have in the comments below – they can be either kid-friendly or just wonderful Thanksgiving tradition recipes!
7 comments
Ilove this recipe. Do you have any others?
Do you think you could substitute yogurt for mayo? Have you ever tried that?
Sounds yummy! I hear you also make a mean pesto…care to share?
Hi it is Sarah R. I do think you could substitute yogurt for the mayo in equal proportions. I would use vanilla or plain. Also, here is another yummy muffin recipe…..Banana Spice Muffins2 1/2 cups flour1/3 cup sugar1/3 cup brown sugar1 TB baking powder1 tsp baking soda1/2 tsp ground allspice1 tsp ground ginger1 cup mashed ripe bananas (2 small)2/3 cup milk1/3 cup lowfat buttermilk1/3 cup ricotta cheese2 TB veg oil1 TB vanilla extract1 large egg1 large egg whitecooking sprayPreheat oven to 400Combine first 8 ingredients in a large bowl and make a well in the centerof mixture.Combine banana and next 7 ingredients (banana through egg) in a bowl and to the flour mixture. Stir until just moist. Spoon batter into muffins cups coated with cooking spray. Bake at 400 for 18 minutes. Remove from pans immediately and cool on wire rack. Makes about 18 regular sized muffins.
Love the recipe and applaud you for not using sugar substitutes! I have a very picky 2 year old and am always looking for ways to get him to eat something healthy!
Sarah – what great tips. Cannot wait for your next blog! – Katie C.
Great article SR!! Keep up the good work in and out of the kitchen! KAW