Snowmageddon, aka Winter Storm Stella, is currently dropping fluffy white stuff all over the north east, which means SNOW DAY! My kids are excited. They have been wanting to play in the snow since winter started, but with the way the weather has been this season, they haven’t had much of an opportunity to do so. Until today of course.
They’ve made themselves hot chocolate, to warm their frozen noses and baby girl pulled out one of her cookbooks. She wanted to make breakfast.
Snow day baking brings back a lot of memories for me. My grandmother worked for the school district, so every snow day, she would babysit me while my parents went to work. With out fail I would ask to make these gross ‘paint brush cookies’ from a kids cookbook that once belonged to my mother.
We would pull out the ingredients and be covered in flour in no time. I always ended up with hand prints on my bottom. I know kitchen towels existed back then, but I could never seem to find one. That hasn’t changed much as I still typically end up with a hand print or two on my ass.
I fully believe that children’s cook books were not designed for taste, but rather for ease of use. It is meant for kids after all. They are always a great way to teach the littles about fractions. More importantly, the differences between tsp, tbs and cups. Buddy doesn’t quite get it yet, but baby girl has been working hard on not killing us with salt!
They decided to make a recipe called “Muffin Surprises.” It comes from a Better Homes and Garden Junior Cookbook that was printed in 1979. I had baby girl read me over the ingredients to make sure we had everything and then she and Buddy set out to make
a mess breakfast.
This was a pretty easy muffin recipe with few ingredients and didn’t take them very long.
The dry ingredients were mixed in a large bowl, and the wet ones were mixed in a small bowl before quickly being combined into the dry. Typical quick bread/muffin instructions.
Half the batter was divided between twelve muffin cups and topped with a bit of homemade strawberry jam. They were topped with the remaining batter and baked in a 400°F for about 20 minutes.
They had breakfast in no time and in all honesty, the muffins weren’t that bad. The had a subtle sweetness from the homemade jam and a cumbly texture.
If your kids enjoy cooking as much as mine do, I would recommend finding them their own cookbook, even if it’s older than you are.
- 1 3/4 c all purpose flour
- 1/4 c sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 3/4 c milk
- 1/3 c cooking oil
- Jelly or Jam
- Preheat the oven to 400F.
- Line 12 miffin cups with paper liners and set aside.
- Measure the flour sugar, baking powder and salt into a mixing bowl. Stir with a spoon to combine.
- In a small bowl, beat the egg slightly, then whisk in the milk and oil till combined.
- Pour the milk mixture over the dry ingredients and stir only till all the flour is wet. The batter should be lumpy.
- Spoon half the batter into the muffin cups and top with about a teaspoon of your favorite jam or jelly.
- Top each muffin with the remaining batter.
- Place into preheated oven and bake for about 20 minutes or until golden and a tooth pick comes out clean.
- Transfer to a cooling rack and cool for 5 minutes before eating.