Baking Fun

Learn how to bake whole wheat raspberry muffins with Ms. Liat! This program is for all ages, but an adult must be present. You will need to provide your own ingredients and kitchen tools, which are listed below. Please register only once per family. If you have more than one child attending, you can list all of their names in the name box.

INGREDIENTS:

Cooking spray

3 cups whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs

• 2 large eggs can be substituted with 1/2 cup unsweetened applesauce (plain, not chunky) or 1/2 cup ripe mashed banana, or an egg substitute like JUST Egg.

4 tablespoons unsalted butter

1/4 cup cooking oil (vegetable, canola, safflower, or any cooking oil suitable for baking)

3/4 - 1 cup white granulated sugar

1 1/4 cups buttermilk

1 1/2 teaspoons vanilla extract

2 cups fresh or frozen raspberries (do not thaw if frozen)

• If you prefer, use a different type of berry, like blueberries

KITCHEN TOOLS:

12-cup muffin tin

• The recipe is supposed to make 12 muffins, but my test-bake made 15! If you have two 12-cup muffin tins, or a 16-cup tin, you can bake them all at once. 

OPTIONAL: Aluminum muffin cup liners. If you prefer to spray the muffin tin with cooking spray, you won’t need the muffin cup liners.

Large mixing bowl

Medium or large mixing bowl (a larger size will make spills less likely)

Measuring cup and/or measuring scoops: any combination that will let you measure 1/4, 3/4,  and 1 cup

If you’re using a measuring cup: large spoon to scoop flour and sugar into the cup

If you’re using measuring scoops: knife to level off dry ingredients

Measuring spoons: 1/2 teaspoon, 1 teaspoon

Whisk

Rubber spatula

For the butter, you’ll need either:

• A knife to cut through the wrapped stick of butter
• Or, if you’re using a tub of butter, a 1 tablespoon measuring spoon

Microwave-safe bowl and plate to melt the butter (or use a saucepan over the stove)

To scoop batter into muffin tins: Either a 1/3 cup measuring scoop, an ice cream scoop, or a large spoon

A cup and small plate to catch spills while measuring ingredients

An extra spoon and fork (any size)

Toothpick

Oven mitts

OPTIONAL: Cooling rack