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Happy lil ❤’s are baking #13

What did you bake or cook with your kids this week?

Below is a linky list so you can join in the fun and start sharing your adventures in the kitchen with your kids! Family favourites, new recipes, cultural or traditional recipes – you name it, we’d like to read about them, and if you include the details, try them out 🙂

 Master D and I baked pumpkin muffins this week!
We used a recipe from the Muffin Bible, with our own variations:
2 tbsp butter
1/3 cup sugar
1 egg
1 1/2 cups self raising flour
cinnamon to taste
nutmeg to taste
1 cup pumpkin (half a cup will do)
Splash of milk
Cinnamon sugar

Get your muffin tray ready and heat the oven to 180°C (around 350°F).
Cream butter and sugar, before adding the egg. 

 Add remaining ingredients, with milk last so you can adjust to the right consistency.

Spoon your muffin batter into the muffin tray and top with cinnamon sugar.  
~ sing a little song about the muffin man ~
Bake for around 20 minutes

These muffins were tasty, but denser than our usual muffins. 
Next time we will have to make sure to mash the pumpkin before adding it. 
And, since we are in pumpkin season here, does anyone have a great pumpkin pie recipe that we could try?

We can’t wait to see what you’ve been up to in the kitchen with your kids!

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Happy baking, Kelly

Recipe: Blueberry Muffins

Master D and I are doing all things ‘B’ this week, including our baking. I’d planned for us to make a banana cake, but before we got to it I realised Master D had eaten all 6 bananas! So, on to Plan B (hee hee, rather appropriate!) – blueberry muffins. They are so quick and easy, as well as super tasty.

You will need:

  • 1 egg
  • 2 cups self raising flour
  • 1 tablespoon custard powder
  • 1/2 cup sugar
  • 400g blueberries (we used tinned blueberries)
  • 2 tablespoons olive oil
  • dash of milk (if needed)

  1. Pop your oven on 180° 
  2. Prepare a 12 hole muffin tray with nonstick spray or similar
  3. Crack your egg into a bowl and lightly beat, add sugar, flour, custard powder
  4. Lightly stir through blueberries (I add the syrup as well – means you get a great flavour and don’t have to add much milk)
  5. Add olive oil and a dash of milk if needed (your mix should be slightly runny, but not as runny as pancakes)
  6. Dollop into your muffin trays
  7. Bake for around 20 minutes


We went outside to enjoy ours, the mischievous Wookie dog snaffled one while Master D and I were taking a ‘turn round the yard’ – cheeky.