I am loving storytime with Veronika these days; at long last she’ll sit in my lap and snuggle for a story (although she still prefers to “read” solo!). One other way to keep her engaged in a book is to add a hands-on element, bringing the story to life. Books about food are especially fun for this, so here’s how we played today!
We started out with a read of Blueberries for Sal, one of my personal favorites. I gave Veronika a plastic cup and some blueberries, intending for her to ka-plink ka-plank ka-plunk along with the book. Lots of dumping and pouring of blueberries, ensued!
I had enough extra berries on hand that my intention was to make blueberry muffins thereafter, cooking in the kitchen just like Little Sal and her mother. But a certain big brother ate all the blueberries!
Oh no! I had already promised the kids muffins, so I searched online for a recipe that was quick and used only pantry staples. Veronika loved scooping flour and spices with a set of kitchen utensils while I did the real baking.
Well, it turned out these last-minute muffins were so good that the kids delighted in running back and forth from living room to kitchen for bites with huge grins on their faces, while shouting out, “Mama Moose’s Muffins!”
That made us think of another kiddie lit classic, If You GIve a Moose a Muffin. So we read that book over our muffin snack!
As a result, here is my recipe for “Mama Moose’s Muffins”, which might just become a classic around here.
- 3 and 1/2 cups flour
- 1 and 1/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons apple cider vinegar
- Scant 2 cups plain almond milk
- 1/2 cup melted Earth Balance butter
- 2 Ener-G eggs
- 2 teaspoons vanilla extract
- 2/3 cup raisins
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour the cider vinegar into a liquid measuring cup, and add almond milk to equal 2 cups. Let stand for 5 minutes. Add the almond milk mixture to the dry ingredients, along with the melted butter, Ener-G eggs, and vanilla. Stir in the raisins.
- Divide the mixture evenly among 12 jumbo muffin cups coated with cooking spray.
- Bake at 350 degrees F for 30 minutes, then transfer to a wire rack to cool.