We have been baking almost every weekend mainly to engage Kai, and he loves to help. It can get pretty messy with egg shells in your liquid ingredient, flour all over the floor/table/chair, and one must be quick enough to stop toddler from throwing an ingredient that's not required into the mixing bowl.
There are plenty of instant cookie/muffin/brownie mixes available, but nothing beats making them from scratch and Kai has more to do. We haven't baked the perfect muffin which everybody loves yet. But Nigella Lawson's Chocolate Chocolate Chip Muffin disappeared rather quickly, though I would prefer it to be more moist.
Here's the recipe. Enjoy!
(Serving size: 12)
250g plain flour
2tsp baking powder
Half-teaspon bicarbonate soda
175g caster sugar
150g chocolate chips (plus more for sprinkling later)
90ml vegetable oil
1 large egg
1tsp real vanilla extract
1. Preheat the oven to 200C and fill a 12-bun muffin tray with paper cases.
2. Weigh out the dry ingredients into a large bowl. Pour all the liquid ingredients into a separate bowl.
3. Mix both together. (It will be a runny batter.) Then spoon them into the muffin cases
4. Sprinkle more chocolate chips on top and bake for 20 minutes (or until the muffins are risen and springy)