Corn Muffins with Stuffing Butter

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Travis and I are diving into his Thanksgiving Table Raddish Kids crate just in time for the holiday. These corn muffins will feed a crowd, and the butter is laced with herbs reminiscent of traditional stuffing!

To start, make the muffins: In a bowl, whisk together 1 cup flour, 1 and 1/4 cups yellow cornmeal, 1 tablespoon baking powder, 1/2 cup sugar, and 1 teaspoon salt.

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In a large bowl, combine 2 Ener-G eggs, 1/2 cup melted Earth Balance butter, and 1 cup soy milk. Add the dry ingredients to the wet ingredients, stirring just until combined.

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Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 13 minutes, or until a wooden pick inserted in the center comes out clean.

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Meanwhile, make the butter. This was by far Travis’s favorite part. Chop 1 bunch of fresh sage to equal 1 tablespoon and transfer to a bowl. Don’t forget to pause for a smell and a taste test!

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Next I showed him how to strip the leaves from sprigs of thyme. He had a surprising knack for it! Again, cop the thyme to equal 1 tablespoon and add to the bowl with the sage.

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Add 1/2 cup softened Earth Balance butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix until combined. We mixed by hand, but you could also use an electric beater.

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Travis not only loved the muffins, but he adored the butter, even eating a few fingerfuls plain. What a fantastic sensory experience this recipe was! The recipe card also featured a Thanksgiving foods word scramble and tips on chopping herbs.

We loved the compound butter idea so much that we tried the following variations:

  • Maple Cinnamon: Mix 1/2 cup Earth Balance butter with 1 tablespoon maple syrup and 3/4 teaspoon cinnamon. Spread on breakfast toast!Cinnamon Butter
  • Garlic Rosemary: Mix 1/2 cup Earth Balance butter with 1 tablespoon minced fresh rosemary, 1 minced garlic glove, and 1/4 teaspoon salt. This one is great over veggies.Rosemary Butter b.JPG
  • Orange Agave: Mix 1/2 cup Earth Balance butter with 1 tablespoon agave nectar and 2 teaspoons grated orange rind. Another great spread for toast or biscuits!Orange Butter alt.JPG

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Simply taking off lids and putting them back on again is a delight for babies at Veronika’s age (13 months), and it can be fun simply to set your little one up with a lot of lidded items, a few toys, and watch them play!

To get Veronika started, I set out a saucepan with lid and lots of Tupperware with lids, some that twisted off and some that lifted off.

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That would be enough right there, but for added amusement, I hid a few toys in the saucepan.

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I also put a toy in a container with a screw-on lid. Leave lids like this relatively loose and your little one should be able to twist them off. I resisted the urge to jump in, and let Veronika problem solve by herself!

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For some early learning color fun, I put color-coded stickers on the base and lids of two identical containers. I encouraged her to notice that orange went with orange and yellow with yellow.

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I didn’t expect her to ace this test, of course, but was laying some groundwork! You can work up to lots of different color stickers as your one year old gets older.

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What other types of containers with lids does your baby play with? Shoe boxes? Baby wipe containers? Please share favorites in the comments!

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