Baking with Kids

It was time. We’ve not baked anything in the entire 2010! I figured since Ah Tai’s (Great Grandma) birthday party is round the corner, we should bake something for her.

I got ambitious. With all the hands-on parenting articles that are appearing for the year end holidays, I decided to abandon our family friend Betty Crocker and try baking from s.c.r.a.t.c.h. We will try BANANA CHOCOLATE MUFFINS (soft enough for Ah Tai, small enough to share with everyone, and simple enough to embark on!)

My goals:

Each child will be involved as much as possible.
I will use healthy ingredients (since both old and young will be eating them!)
Each muffin will be very tasty

So how did it go? Check it out!

Note: Nicole & Nathan have regular cookery classes in school. Both claim they know how to crack an egg. I’m not sure how they teach this in school, but when Nicole starting rolling the egg on the table top, and and knocking the egg HARD on the table, I quickly took over. [On hindsight, they probably learnt how to crack a HARDBOILED egg?]

PREPARATIONS

1. Peel, Cut & Mash the bananas

2. Beat the eggs

3. Sieve the flour

4. Combine everything

And ta-da!

Banana Chocolate Muffins!

It was really very very delicious! And it was really very very easy to make! Here’s the complete recipe for 18 muffins. Try it! Let me know how it went!

Ingredients

1 Egg
120g Melted Butter (You can replace with Vegetable Oil)
120ml Plain Yoghurt (Milk’s fine too)
1 tsp Vanilla Essence

220g Sifted Plain Flour
150g Brown Sugar (Regular sugar’s ok too)
1 tsp Baking Power
1 tsp Baking Soda
1/2 tsp Salt

4 Ripe Bananas (Mashed)
125g Semisweet Chocolate Chips

Directions

Preheat oven at 170 degrees C.
In a large bowl, mix well the Egg, Butter, Yoghurt & Vanilla Essence. (this is your WET mixture)
In another large bowl, combine Flour, Sugar, Baking Powder, Baking Soda & Salt. (this is your DRY mixture)
Slowly pour the WET mixture into the DRY mixture. Stir well.
Fold in Bananas and Chocolate Chips.
On Baking Tray, dap some oil/butter on each cupcake holder.
Put a paper cupcake holder in each holder.
Fill each cup about two-thirds full.
Put in oven at 170 degrees C for 22-24 minutes, or until a toothpick comes out clean.
Cool for 5 minutes before removing from tray to wire racks.

Have fun!