Many Many Muffins!

One of our favorite and quick breakfasts and snacks at our house is muffins. Since you add sweetener I try to incorporate LOTS of fruits and veggies into the recipe and often will add an extra egg for more protein to balance out the muffin!

This is the base of my muffin recipe. This recipe can be made into mini muffins (shorter cook time), regular muffins or your favorite loaf (longest cook time)!

1 3/4 cups all-purpose flower

2 tsp baking soda

1/2 tsp salt

3 eggs

1/2 cup salted butter (melted)

1/2 cup milk

1 tsp vanilla

1/2 sweetener (granulated sugar, honey, maple syrup)

1/2-1 cup of fruit and/or vegetable mix-ins.

1 tsp cinnamon (optional)

Preheat oven to 350 degrees. Either butter your muffin tins or put paper muffin cups in the muffin wells. Chop your fruits and/or vegetables into about the size of a garbanzo bean. If you have carrots you can shred them. Set aside. Mix the dry ingredients in a large bowl. Make a well in the middle of the mixture. Stir in sugar and wet ingredients. Add your fruits and/or vegetables! Mix until all ingredients are combined but not to much more than that!

Scoop batter into muffin wells. Bake for 25 mins for regular size muffins and 15 minutes for small muffins.

Your Wee Cooks can do almost ALL parts of this recipe! Reading the recipe. Holding the mixing bowl. Stirring. Measuring out ingredients. Pouring ingredients into the bowl. Scooping the batter into the muffin pan, and if they are well-practiced with knives they can chop your fruits and shred your veggies!

Our favorite add-ins are bananas, carrots, apples, peaches, cherries, orange zest (far less needed)!