Friday, January 15, 2010

Cooking with Kids

Here we are, week two of cooking with children (you can check out Mother Hen's site here or you can use the Sally Mae cooks button on my side bar too).  T.Lynn was helping again today, and she made pumpkin muffins.  We got the recipe from Tammy's Recipes , and we just love them.  They are great for making ahead and keeping in the freezer to pull out for a quick breakfast. 

Adding flour...

baking soda

baking powder

brown sugar


grating nutmeg - careful with those fingers!

Mixing the dry ingredients together.

Sniffing that egg - it's a keeper

She wanted everyone to see the two chips
that were stuck together.

Taste testing again.  Hey - she's using a spoon
this time - but you don't want to know how
big a spoonful she picked up at first.  That
didn't fly, she had to try again.

Filling the muffin tins.

All done.

Don't these look nummy?

If you're wondering why the last two photos look better, it's because Ri took them.  I used Bree's camera in the first photos and something on it wasn't set right (at least that's what Ri told me).  I picked the best of the photos I did take, but as you can see, a camera in the hands of someone who knows what they are doing makes all the difference.  Here's the recipe:
Pumpkin Muffins
2 & 1/2 c. flour
1 Tbls. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 c. brown sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
1 & 3/4 c. pumpkin
4 eggs
1/2 c. oil
2 c. nuts (optional)
2 c. butterscotch chips (op)
Combine all dry ingredients.  Add pumpkin, eggs, and oil.  Mix until smooth.  Add nuts and butterscotch chips if desired.  Bake at 350 for 20 min., or until top springs back when gently touched.

The changes I make to this are:  You can use freshly ground pastry flour in place of some of the regular flour.  I use melted butter instead of oil.  If I'm using canned pumpkin, I never bother measuring it, I just use a small can (it's about the same amount).  This time I used some of the pumpkin I cooked and froze last year.  I froze them in pint bags, and I didn't bother to drain it.  I use an 11oz bag of butterscotch chips - it's not quite 2 cups (more like 1 & 1/2), but trust me, that's plenty.
We hope you'll give these a try sometime soon, and I'll try to make something really healthy next time.



  1. Hi T. Lynn,
    These muffins looks delicious! I like the 2 chips together, extra yumminess! Looks like you did a great job!
    Hi Becky,
    Thanks for linking up again! And thanks for putting the button in your sidebar. Did I miss the link in your post to my post or did you, perhaps, forget?

  2. Nope Jenny - You didn't miss it. I completely forgot to put it in. I was trying to get the post in, and get the 2 youngest to get all their stuff off the porch, and get everyone ready to head out the door, get the picture!
    I'm sorry. I'll edit the post an add it in.

  3. Sorry Jenny - I did get your other comment, and I hit the button to publish it, but I guess it went away somewhere in blog-land. Maybe it'll turn up later. I've had that happen before.