What do you do with two little boys who need a bit of excitement before their nap? Especially when their Daddy has snuck away to the footy and their baby sister has enthusiastically hung the 'Do Not Disturb' sign on her bedroom door?
You bake with them of course!
As part of my Annabel Challenge I decided to get them to help whip up Annabel Karmel's Carrot and Cheese Muffins (Recipe below)
I prepared all the ingredients prior to ushering them into the kitchen with freshily washed hands, that way it was just a matter of tipping and stirring.
The only problem I had with the recipe was the dry ingredients were in weights instead of cups. Made it a bit harder to organise but nothing major.
85g self-rasing flour
1/4 tsp bicarbonate soda
a pinch of salt
a pinch of paprika
30g Cheddar, grated
30g Parmesan, freshly grated, plus 2 tbsp extra for topping
2 tbsp sunflower oil
4 tbsp natural yoghurt
1 tbsp maple syrup
1 medium carrot peeled and finely grated
1 tsp snippec hives (optional)
Pre-heat oven to 180C or 160C fan forced
Line mini muffin tin with 18 paper cases
Stir flour, bicarb, salt, paprika and cheeses together in a bowl
Beat milk, oil, yoghurt, maple syrup and egg together
Stir into dry ingredients, followed by carrots and chives
Drop heaped teaspoons in to paper cases, almost to the top
Sprinkle with remaining parmesan and bake for 15mins until risen and golden brown
Remove and allow to cool for 5mins in tin before transferring them to a wire rack to cool completely.
The Verdict: Eva, Baker Bob and I loved them. Mans enjoyed his and Linc gave his to Eva. I think they could do with a bit more carrot and a little less cheddar but overall I think they were a hit.
Thinking about adapting the recipe to make baby spinach and ricotta ones...!