Here is a quickie recipe that my son and his friend from across the street helped make on a recent playdate. They did a great job. Kids love wearing aprons to cook, so try to have enough available for everyone. And set out all ingredients ahead of time. Measuring is a great way to talk about fractions!
They are the cutest little tea muffins and we used some organic strawberries I had got on sale and frozen in season. I freeze these and then toss a couple in the kid’s lunchbox for school. They thaw out and warm up in time for snack!
Strawberry and Jam Mini-Muffins
½ Cup plain yogurt
¼ Cup coconut oil (or any neutral vegetable oil)
1 ½ Cups flour (mix of white and whole wheat)
½ Cup sugar (mix of brown and white)
2 tsp baking powder
½ tsp salt
1 Cup strawberries, chopped (frozen is fine!)
1 Tbs strawberry or lingonberry or other berry jam
½ Cup sugar
1/3 Cup flour
½ tsp cinnamon
¼ Cup butter, softened
Preheat oven to 400° and line mini-muffin cups with paper liners.
In a large bowl, beat the egg with a fork. Add the milk and oil and continue to stir. Add all dry ingredients. Mix the batter well, but do not over mix (which would toughen the muffins). Fold in strawberries and stir in jam.
Fill each muffin cup about 1/3 full. Then start making the topping.
In a separate bowl, combine all ingredients for the topping and crumble together with your fingers (if you are baking with children, expect to be abandoned midway when they are grossed out by the stickiness. Also expect to find bits of this topping on the floor and all over the bathroom sink as they try to get it off). Sprinkle each muffin with a bit of topping.
Bake for 12-14 minutes or until plump and golden brown. Let stand for a minute, then remove from trays. Serve warm or room temp. They freeze well too!