This week our little chefs have been baking delicious muffins, following recipes from our ‘Tickle fingers, toddler cookbook’. We have been making Dairy and Gluten free Blueberry Yoghurt muffins but we ran out of blueberry yoghurt (Plant based Alpro- soya) and blueberries so had to improvise this morning.
We followed the same recipe but adapted the ingredients to suit what we had available. We had a discussion on what ingredients we would use. “We could use bananas” “and raisins”.
We washed our hands and put our aprons on ready to begin baking.
Working their larger arm muscles, the children began by using a potato masher to mash the banana until it was all mushy. They helped each other as it was so tough.
“It’s so tricky” “ I’m using my big muscles”
Next we added all the liquids to the banana mix including oil, honey, soya milk and gave it a good mix using the whisk.
They added the raisins then used their measuring skills to weigh out the gluten free self raising flour using the scales, each child took turns to add a scoop to the bowl and watched as the measurements got higher.
”it’s got a 3 and 4”
“Now it’s got two 6’s that number is sixty six”
Next they added the flour to the mix and gave it a good mix till it was the right consistency for our muffins. We filled up our muffin cases and popped them in the oven at 180 degrees for 20 minutes. We discussed how to use the oven safely using oven gloves and letting an adult put them in.
The muffins turned out great and are now ready to go home.
”they smell like banana”
