Sarah’s school opens in sixteen days, that is about seven days to be precise, but sixteen because that is her favorite number for the past couple of days or so we are told. She is so looking forward to seeing her bosom pals again and to saying Hello to her teacher Ms. Charcie whom she plans to adopt someday.
Before we fall back into the school year routine (she is going to pre-school, I know we are not even half way there as far as routines go), we thought of catching up on necessary life sustaining skills and made some berry quick muffins together.
This is a recipe any three year old kid can make, with a little bit of help from adults. These muffins are only mildly sweet, superfast to put together, and splendid to eat warm out of the oven, with a dab of butter on top. We had so much fun making them, and my child says that she will be making it again.
Blueberry quick muffins
Whole wheat flour – 2 cups
Blueberries – 1 cup
Sugar – ½ cup
Salt – ½ tsp
Baking powder – 3 tbsp
Butter – ¼ cup- melted
Egg –slightly beaten – 1
Milk – 1 cup
Heat oven to 350C. Lightly butter a muffin pan (regular size/12 muffin cups per pan) Mix 1 ¾ cup of flour with baking powder, sugar and salt. Add milk, melted butter, and egg to the flour mixture. Combine everything together with a wooden spoon until just combined, do not over mix. Now sprinkle 1/4 cup flour over berries, gently toss to coat. Add the berries to the batter, gently fold in. Spoon the batter into the prepared muffin cups till about 3/4th full. Bake for about 18-20 minutes or till a toothpick inserted at the center of the muffins comes out clean. Keep the pan on a wire rack for 5 minutes. Unmold, serve warm with a dollop of butter or enjoy after the muffins cool down.
Substitute blueberries with peaches, mangoes, other berries etc.
This recipe is adapted from The Fannie Farmer Cookbook