So Miss Muffin is nearly 13 years old. When I say nearly , I do mean like three weeks away. She is in a permanent growth state and always hungry. I don’t think I have confessed it on here, she surpassed me in height about 6 months ago and is far too tall for my liking. She is very handy for reaching things and I don’t have to rely on Mr or stand on a chair.
Her lunch box has been a big issue this year. It is hard to muster independence but make sure there is enough good fulling and healthy food. With this in mind Miss Muffin has been making muffins for the past few weeks. Together we have developed a simple recipe and they add a nice bit of bulk to the lunch box.
Fruit Muffins - Muffinmum.com
1 c SR flour (or 1 c plain and 1 tsp baking powder)
1/2 c wholemeal flour
1/4 c caster sugar
1/4 c desiccated coconut (optional)
1 tsp cinnamon
pinch of salt
1/3 c oil (canola/olive)
1/3 c + extra milk
1 c frozen fruit (raspberries are a favourite)
Heat oven to 180 °c
Prepare a 6 hole muffin tin, cup cake cases are good
Mix all the dry ingredients in a large bowl
Measure the oil in a measuring jug
Break egg into the oil and mix
Top up to the 1 cup line with the milk
Add wet to dry and stir just enough to mix
Fold in fruit
Share the mixture out between the cases, an ice cream scoop works well.
Bake until golden brown and a cake tester comes out clean.
Waffle Iron Cookies.
I often get asked if Miss Muffin is much of a foodie. My current answer is, she is getting there. She knows what she likes, will try new things and loves to talk about eating out. She is also developing some mean kitchen skills and can cook a dinner.
At the moment she is concentrating on becoming an expert pizza maker. We have told her we are happy to eat pizza once a week and for her to get to the place where she is happy about what to do and can cook it without worrying about a single step. To me, an important part of cooking is to get to that comfortable place with a dish. I don’t want her time in the kitchen to be a chore but a time she enjoys. The same applies to food in general. At the moment, she is also enjoying cooking for her school lunch.
Cheese scones are her current favourite lunch box filler. She makes enough at the start of the week to last for the five days. The recipe she uses contains oil, not butter and they are fresher longer. Five day old scones are not my idea of a nice lunch but she enjoys them. I think she also likes having something she made in her lunch box. Don’t get me wrong, Miss Muffin is not one of those children who will eat any thing; she has a flavour palate and knows what she likes.
Her favourite thing to eat out is mee goreng from Satay Kajang in Wellington. In the past year she has also become rather partial to ordering her own portion of Indian food. At the very least she is happy with plain rice if nothing else on a menu appeals. We don’t visit many everything with chips places, if we do she will generally choose something boring and enjoy the novelty of it.
We never set out to mould a little foodie but it seems to have happened along the way. Miss Muffin has always been part of food decisions and we have not changed our eating habits to suit having a child. I love that she has developed into an independent thinker on the topic of food and listening to her hold a conversation with other adults about eating out, cooking and the types of food she enjoys.
At last, a muffin form Muffin Mum.
When I made this recipe I wanted to make 3 large (Texas) muffins to last the 3 days of school lunches. This recipe could be doubled or made into 6 small/ cup cake size muffins.
The muffin is a nice healthy number and Miss Muffin couldn’t resist taking a large bite out of tomorrows muffin when she packed her lunch box. She declared it most yummy and she knew what was in there.
In many muffin recipes it mentions putting the wet and dry ingredients into separate bowls. I am a big fan of using as few bowls as possible. I mixed the wet ingredients and them measured the dry on top. Living life on the edge or what? Do what makes you happy.
1 ripe banana mashed
1/2 cup grated carrot
2 tablespoons of canola oil (or other non flavoured oil)
1/2 cup milk
1 tsp vanilla extract
2/3 cup flour
1/4 cup sugar
1/2 cup oats (quick cook is best)
2 tsp baking powder
1 tsp cinnamon
good pinch of salt
Mix wet ingredients
Put all dry ingredients on top of wet
Stir until mixed well, not too much or they will be though
(if it makes you feel better, do the separate bowls)
Put into your greased muffin tin
Bake until brown and bounce back when gently touched, around 15-20 minutes.
Miss muffin is getting so good at being a foodie that she needs her own tag.
She came home from school today with the urge to bake, may have been related to the fact she was grounded, lost TV and had no technology, still a time filler though. She was faced with the obstacle of no butter in the fridge. She went through her books and found a recipe for Swiss Roll.
Swiss roll is not technically the easiest thing to make and this recipe even required the double boiler method and using a whisk while this happened. I sat in the living room after a bad Friday and answered any questions she had, there weren’t many. I ably assisted in the flipping and advised on the rolling. She did extremely well.
Miss Muffin made her Dad’s favourite and did a brilliant job, she amazed me.