Well, hello, hello!! Can you believe it’s the 10th of the month, already?? Our bunch of 10 bloggers are so happy to be back, sharing with you 10 brand new ideas. It’s all about 10, baby! This month we’ve turned our thoughts to the kiddos, since we’re missing the endless family time that summer brings. Our chosen theme is JUST FOR KIDS… 10 great ideas, all about kids. I’m talking, recipes, crafts, and all-around great ways to bring the family together. After you check out my JUST FOR KIDS contribution, be sure to check out (and pin!) the posts from my fellow blog friends. Have so much fun!
1. After School 1-2-3 ~ Thirty Handmade Days
2. Baby Closet Dividers ~ Two Twenty One
3. DIY Harry Potter Wall Art ~ Landeelu
4. Halloween Happy Mail – Eighteen 25
5. Pumpkin Chocolate Chip Mug Cake ~ Or so she says…
6. Make Ahead Muffins – Kids Can Cook! ~ Your Homebased Mom
7. Chevron Perler Bead Necklaces ~ The Crafted Sparrow
8. Craft Stick Dolls ~ Simply Kierste
9. DIY Rocket Bird Feeder ~ Lolly Jane
10. Duct Tape Pumpkin Decoration ~ Capturing Joy
To go along with our JUST FOR KIDS theme this month I’m back with another fun Kids Can Cook idea. Of course I had to import some kids to help me out with the post.
Not only is this a fun recipe that kids can make themselves, but it is also one that will help out mom on those school mornings.
When I asked the mom of some of the girls that were helping me with my Kids Can Cook posts what she would like to see her daughters learn how to make she said she would love a muffin recipe that can be made ahead of time so they could have them on school mornings. So today for our Kids Can Cook session we have Make Ahead Muffins. This is a great basic muffin recipe that can be dressed up or dressed down. You can add in your favorite muffin flavors such as blueberries, chocolate chips or apple bits. But the best part of the recipe is that you can make up the batter and then freeze it in the muffin tins! Now you have muffins ready to be popped into the oven in a matter of minutes any morning you want a nice hot muffin. I had my three cute sisters back in the kitchen to help me this time. We had lots of fun along with learning a few things too, like how to level your flour and yogurt. And then how to crack an egg. Crack it first on a flat surface, not the edge of a bowl which will push the cracked egg shell up into the egg. The girls loved cracking the eggs and the recipe only called for two eggs but we had three girls and since they all wanted a turn we cracked three eggs! I wrote the recipe out onto the paper covered table so the girls knew exactly how much of each ingredient they needed. They did all the measuring and mixing. They decided they wanted to make both blueberry muffins and chocolate chip muffins so we divided the batter in half and made both. We then used an ice cream scoop to scoop the batter into a well greased muffin tin. At this point you can cover the muffin tin with plastic wrap and put it into the freezer for about 6 hours or until the batter freezes firm. After they are nice and frozen remove them from the freezer and pop them out of the muffin tin and put them into a freezer bag. Now you are ready for a nice fresh, hot muffin at any time! They only take about 20 minutes to bake frozen. Of course we had to bake a batch right them so the girls could taste test them. They met with the girls approval. They had a hard time deciding whether they liked the blueberry or chocolate chip better but I think the chocolate chip won out! Recipe adapted from Cooks Illustrated. Other fun Kids Can Cook ideas: Bread in a Bag – Rice Cooker Mac & Cheese – Chocolate Snack Cake – Fruit Flavored Milks
Make Ahead Muffins
- 3 C flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp butter softened
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
- 1 C buttermilk
- 1/2 C plain Greek yogurt
- 1 C chocolate chips blueberries or other add in of choice.
- Grease muffin tin well.
- Mix together all dry ingredients into bowl.
- In mixer beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add in eggs, once at a time.
- Add in vanilla.
- Alternate adding in flour mixture, buttermilk and yogurt.
- Mix until just combined
- Fold in blueberries or chocolate chips
- Scoop into prepared muffin tin.
- Cover with plastic wrap and freeze for approx. 6 hours.
- Remove batter balls from tin and place in a freezer bag.
- When ready to serve bake at 375 degrees for approx. 25-35 minutes or until golden brown and cooked through. I found the baking time for unfrozen batter to be about the same.