A few things I’ve learned from cooking with my kids…
It’s better to make familiar recipes with simple steps and ingredients.
You’ll have some of the best conversations while stirring a batter.
Baked goods hold a certain fascination.
It’s messy…and completely worth it.
adapted from Nava Atlas’ The Vegetarian Family Cookbook
2 cups whole wheat pastry flour
2 tablespoons ground flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup granulated sugar or maple sugar, plus extra for topping
1 cup yogurt or applesauce
2 tablespoons butter, melted
1/3 cup milk, dairy or nondairy
1 cup fresh or frozen raspberries (other fruit works too)
Preheat oven to 400 degrees. Place muffin liners in standard size muffin pan.
In a medium mixing bowl combine dry ingredients; flour, flax, baking powder, baking soda and sugar. Stir in milk, yogurt and melted butter until batter is smooth and stiff. Gently fold in berries.
Distribute batter in equal amounts in muffin cups. Top each muffin with a sprinkling of granulated or maple sugar. Bake for 15-20 minutes until tops are golden. Test center with a toothpick to ensure they are baked through. Transfer to wire rack to cool. Serve warm or at room temperature.