So, Susannah and her friend made these muffins from scratch. I dumped in buckwheat, chick pea and tapioca flours and cornmeal and the girls mixed it up with their hands, creating a high fiber, gluten free flour blend. We added baking powder and flax seeds and still used hands to mix the dry ingredients. Then, I added warm butter nut squash, almond milk, coconut oil and date syrup and I forced the girls to stir with a spoon. But, as it turned out, the spoon in the hands of two four year olds just made the mixture pop out of the bowl and was messier than the hands. Then, in went two chopped bananas and the girls went back to their hands to get it all mixed really well. We tossed in chocolate chips (I did spy the girls picking through and eating a couple) and, to make things even more chocolaty, I added chunks of a really delicious german dark chocolate bar and we baked the muffins for about 25 minutes.
The girls chowed down and gave the dish two thumbs up (each) which I thought was a pretty good review. Using their own efforts in the preparation really got them interested in the project and more committed to the outcome. But, in the end, I think it was the chocolate that hooked them.
The other kids (the "bigs") loved waltzing in from school to freshly baked muffins all ready to enjoy...
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