Kid Chef Raspberry Chocolate Muffin


Kids can grow organic raspberry vines in a planter box by a sunny fence where the vines will create a lovely display. Kids can make these sweet dessert muffins that are sure to please any party guest or as a delicious breakfast treat. Preheat oven to 400 degrees. In a large bowl whisk 1¾ cup organic whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt. In a blender mix 3 tbsp ½ cup organic cane sugar, 6 ounces organic plain soy yogurt, ½ cup vegetable oil, and 1 tsp vanilla. Mix the wet ingredients into the dry ingredients in the bowl. Kids can cut the large organic raspberries in half, keeping the small ones whole, and gently fold 1 1/3 cup raspberries into the batter. Divide the batter into 12 muffin cups lined with paper liners. Bake 20 minutes. Cool on wire rack 5 minutes before removing from muffin pan. Kids can make a simple icing by stirring 1 cup organic powdered sugar, 1 tbsp organic extra virgin coconut oil, ¼ cup plain organic almond milk, 1 tsp vanilla, and ¼ tsp cinnamon until smooth. Drizzle the icing on top of the muffin and let set 10 minutes.

2 Comments on “Kid Chef Raspberry Chocolate Muffin

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