Welcome to kid Chef Kitchen! Easter is just around the corner, but kids don’t have to wait for Easter morning to get their treats– kid chefs can whip -up their own with these egg-citing treats with these clever recipes that the entire family will enjoy. They’re perfect for appetizers, classroom snacks, party platters, decoration or even the main course.
Strawberry Easter Egg Muffins
Makes 10 -12 muffins
Ingredients
1 cup all Purpose flour
3/4 cup stone ground cornmeal
1/2 cup light brown or turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups chopped fresh strawberries or whole raspberries
1- 8 ounce container Greek yogurt, plain
1/4 cup melted butter
1 egg
Instructions
Preheat oven to 350 degrees.
- Place muffin pan filled with prepared muffin cup liners on sheet pan or alternately use an egg -shaped muffin pan. I love this one that I’ve used for years https://www.bedbathandbeyond.com/store/product/paderno-reg-nonstick-oval-16-cavity-silicone-mold/1045587764?skuId=45587764&mcid=PS_googlepla_nonbrand_bakeware_&product_id=45587764&adpos=1o6&creative=43742625349&device=c&matchtype=&network=g&gclid=Cj0KEQjwn_3GBRDc8rCnup-1x8wBEiQAdw3OATPHc9roGoNzBPirPYKxbj1RQlwFShpLrz1OZnCCNE0aAt5u8P8HAQ
- In a large bowl combine flour, cornmeal, sugar, baking powder, salt, and cinnamon.
- Add yogurt, melted butter, egg and vanilla to dry ingredients. Mix well with wooden spoon, making sure to incorporate all of the wet and dry ingredients together. Fold in chopped strawberries or whole raspberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.
- Place in oven and bake for 25 minutes or until light golden brown. Remove from oven and cool for 5 minutes before removing from pan.
Recent Comments