Abby Cadabby's Disappearing Strawberry Muffins

I can't believe that Christmas is arriving in 6-7 weeks and soon the year, 2012 is going to be over...

For the past few months, my son has been showing a lot of interest in my baking. He was excited when he first saw this recipe from the book, "B" is for Baking by Sesame Street, Susan McQuillan and I can tell that he really want to bake these muffins with me. Since I need "assistance" for my Christmas baking, I thought I might as well start training him... LOL!

The recipes in this book, "B" is for Baking are designed in the way to encourage kids to bake and eat healthy foods with lots of wholegrain, fresh fruits and vegetables. Each recipe indicates steps that will allow kids' participation so that they will be proud of their own bakes and eat them all.

These muffins are not sweet at all and the recipe can be versatile too by replacing the strawberries with peaches, nectarines or other berries in season. My three year old boy and I were like a tag-team baking these muffins. We really enjoy baking together and will bake more as a mummy-and-son team in the near future.

Based on the muffin's name, I would think that these healthy muffins will be disappearing fast in our house but they didn't. As these muffins are low fat and really not sweet at all, my husband and I didn't feel like eating much of them. In fact, my son was the one who ate most of the muffins eventually as he didn't want to waste his efforts of baking these muffins. I guess the book is totally right in this kiddy concept and mindset of baking... LOL!

Strawberry muffins baked by our mummy-and-son team

My baking apprentice :D

Making the muffin batter

Baking the muffins

Mummy's job to test the muffins

We are proud of our strawberry muffins...

... and happy to watch them disappearing! They all went into a little boy's tummy.

Here's the recipe from the book, "B" is for Baking by Sesame Street, Susan McQuillan
(with my sight modification in blue)

Makes 12 muffins

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/3 cup sugar
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat plain yogurt (replaced by buttermilk)
1/3 cup olive oil
1 large egg
2 cups strawberries, hulled and chopped
 
Preheat the oven to 400°F (or 180°C fan forced).

Line 12 muffin cups with paper or foil liners.

In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, cornmeal, baking powder, baking soda, and salt; set aside.

In a large bowl, use a rubber spatula to stir together the yogurt (buttermilk) and oil, then stir in the egg until well-blended. Stir in the flour mixture just until mixed. (We forgot to add buttermilk before this step and so we added the buttermilk after stirring in the flour mixture.) Fold in the strawberries.

Fill the muffin cups two-thirds of the way full.

Bake for 20 to 25 min or until a toothpick inserted in the center of one muffin comes out clean. Transfer to rack to cool for a minute or two. Turn the muffins out to cool further.

Happy Baking

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