I love to bake. Turns out, most kids do too! Baking gives us a fun activity to do together, and we end up with food to eat – double bonus! It takes a little preparation for a smooth activity – I pull all of the ingredients out before starting, and have to help with some measuring and mixing, but I’m always surprised by how capable 3-year-old hands can be! Granted, sometimes the measurements aren’t perfect, but the end results are still usually delicious!
We bake all kinds of goodies, including cakes and cookies (yes, dietitians eat these things too – just not every day!). We often make muffins with some healthy substitutions. Love mini muffins – perfect for little hands! If we have enough I wrap some individually in plastic wrap, enclose in a Ziploc bag and freeze for a great snack later on.
Whole Wheat Pumpkin Muffins
Yield: 12 regular muffins
- ½ cup raisins
- 1 ½ cups whole wheat flour
- ½ cup brown sugar
- 1 tsp. pumpkin pie spice
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup canola oil
- ½ cup honey
- ½ cup chocolate chips or chopped nuts
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan, or a 24 cup mini muffin pan, or line with paper liners. Place raisins in a cup, and add enough hot water to cover. Let stand a few minutes to plump.
- In a large bowl, sift together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make a well in the center and add eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the nuts or chocolate chips. Spoon into muffin cups so they are 2/3 full.
- Bake for 18 minutes (15 minutes for mini muffins), or until the tops spring back when lightly touched. Cool in the pan before removing.
Adapted from Colleen Moir’s Pumpkin Wheat Honey Muffins