Tuesday, May 08, 2012

Toddler Tuesday: Cooking with Sam



Low fat Cranberry Orange Muffins


This week's learning lessons:
             Go over the names of all the ingredients
              Discuss textures and colors of all ingredients
              Discuss how the measuring cups are different sizes
             Show how to mix with a whisk
             Practice counting with muffin tins
             How to gently crack and egg
             Show what happens when you mix sugar and butter
       




Ingredients 
2  cups, plus 1 tbsp of unbleached all purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 1 tbsp of sugar
4 tbsp of unsalted butter (softened)
2 large eggs
1tsp of grated zest from orange
1 tsp vanilla extract
1 1/2 cups plain low fat yogurt
1 1/2 cup of dried cranberries
2/3 cup orange juice




1. Turn on oven to 375. Then go over the first few learning lessons (see above).









2. Help your toddler measure out and combine all purpose flour, cake flour, baking powder, baking soda, salt, and 1/4 cup of sugar.   Then whisk together and set aside.
















3.  Put additional 3/4 cup of sugar and soften butter into a mixing bowl.   Mix for about 4 minutes.  Have toddler help you scrap down the sides of the bowl if needed.


 (oops a mess...clean up!)


4. Have toddler add 1 egg at a time to the mixing bowl.  Mix well between each egg addition.




5.  While the mixture is at a low speed add in a third of the  flour mixture followed by a third of the yogurt mixture.  Repeat until all of the flour mixture and yogurt are mixed in.  Be careful not to over mix.


6. Put cranberries and orange juice in a microwave safe bowl and cover with saran wrap.  Put in microwave for 1 minute and let the mixture sit for about 5 minutes.  Then strain the cranberries and discard the juice.












                                        

7. Combine 1 cup plus 1 tsp of sugar with 2 tsp of grated orange zest.
8. Combine cranberries and remaining 1 tbsp of flour and fold into the batter. 

                                 






 9. Use an ice cream scoop to divide batter into each muffin cup. Back for 25-30 minutes.






10.  Official toddler taste test.


*disclaimer -  you know your child best.  If you feel your child is not quite ready for some of the steps seen above then modify to do what is most appropriate for your child *


Linked up to:















 
Next week:Apple crisp

3 comments:

Kelli Becton said...

the recipe is great and all - but the cutie pie in the hat is adorable!!! love it! Thanks so much for linking up with Kids in the Kitchen! hope to have you link with us each week- God bless!

Recipes We Love said...

Love the pics of your little man cooking!! How sweet! found you on happy whimsical heart!

Amber

Happy Whimsical Hearts said...

How adorable is your little chef :-) Great recipe, and I love how you use baking as a learning opportunity like you do.

Thanks for sharing on Happy lil ❤'s are baking x