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Today’s Kids in the Kitchen is from Kris who blogs at In the Kitchen with Audrey.
“I started cooking with Audrey when she was less than two-years-old. She was curious and always underfoot in the kitchen during dinner. By including her in the preparations she was engaged and no longer in the way. I heard that cooking with children was a great way to get them to try new foods. It didn’t work with Audrey! At least not at first. Now she is a lot more adventurous and will try new foods. She still has a fairly narrow pallet. Her little sister is a different story, she will not try anything, yet. Audrey will be four in December and little sister, Maurene, just turned two. We like these muffins a lot but Audrey knows they are a treat and we do not eat them all the time. She is learning about too much sugar consumption.”
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Pineapple Not-Upside-Down Muffins
1 cup AP flour
1 cup whole wheat flour
2 tsps baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter or olive oil
1 cup crushed pineapple, drained
1/2 cup dried cherries
1/4 cup butterscotch chips
Preheat the oven to 400 degrees F. Grease 12 muffin tins.
In a large bowl mix flours, baking powder, and salt, set aside. In a medium bowl add milk, egg and butter, mix well. Add wet ingredients to dry ingredients and stir until just combined. Fold in pineapple and dried cherries. Fill muffin tins 3/4 full and then sprinkle with butterscotch chips.
Bake for 15 to 18 minutes or until a toothpick inserted into a muffin comes out clean. (Keep an eye on them because you don’t want to burn your
butterscotch chips.) Remove from oven and cool in tin for 5 minutes and then move to a cooling rack. Enjoy!
Teachable Moments: measurements, baking soda reactions, cooking with whole wheat flour vs white flour, health benefits of whole wheat flour and fruits
Kids in the Kitchen is a monthly feature on the first Friday of the Month.
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