Regular Baking Contributions Written by Christin Peck
Hello again from Christin and my 2.5 year old daughter, Charleigh! Baking is one of my favorite stress relieving outlets…well, minus the clean up afterwards…but for me and my family the fun and enjoyment make the dishes worth it! I love being able to share the baking time with Charleigh, and especially love sharing the sweet treats afterwards.
Today we went strawberry picking…err…ok, ok…actually the fields were still closed for pick-your-own but we went to the farm and “hand picked” pre-picked fresh strawberries! Still counts right?! Motherhood presents many opportunities for learning to roll with the punches and be ok with things not going the way you thought it would. So we went to the farm, played on the playground, enjoyed the petting zoo and brought home delicious, juicy, fresh strawberries! Charleigh made her happiness clear, and loved transforming her dress from white to “Happy Strawberry Pink!”
So now its recipe time! This recipe is pretty easy to follow, and for added fun we decided to mix everything by hand. For this recipe I opted to pre-measure all my ingredients and let Charleigh help me cut up strawberries with a toddler safe knife (aka – a plastic toy knife). So she chopped, poured, stirred and occasionally tried a few of the ingredients including licking the sugar scoop! In order to teach Charleigh knife safety, I say, “That knife is sharp. Take some time to be mindful with what you are doing when you are holding that knife.” This helps provide clarity to the generic phrase “Be careful.”
As mentioned in my previous post, baking is a great opportunity to teach our little ones, engage their senses in new ways and spend quality time together, so I hope this gives you a little inspo for finding some fresh fruit and making memories with your kiddos!
Happy Baking!
Strawberry Chocolate Chip Mini Muffins
Ingredients
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup cold milk
- 1/4 cup canola or vegetable oil
- 1 large egg
- 2/3 cup diced strawberries
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 F. Prepare mini muffin pan with butter or oil of your choosing, I like using Pam spray.
- Combine the flour, baking powder and cinnamon in a small bowl.
- In another larger bowl combine sugars, cold milk, oil, and egg until fully combined.
- Once fully combined, add the flour mixture to the larger bowl until smooth.
- Gently fold in strawberries and mini chocolate chips.
- Fill muffin pan with batter, each muffin cup will be full.
- Bake at 350 F for 15-17 minutes.
- Let cool and enjoy! Store in refrigerator in an airtight container for up to 3 days.
Christin is a pastor’s wife to Cole, and a momma to sweet Charleigh Rose. She received her Master’s in Islamic Studies from Southwestern Seminary after living in South Asia for 2 years, teaching English and loving on “the least of these.” Currently, she lives with her family in Maryland and spends her days at home with her daughter and fur-baby, Beau, enjoying a variety of activities. She has recently made the transition from stage IV cancer treatment to being a cancer thriver! On any given day you will probably find her in yoga pants with a yummy treat baking in the oven playing a podcast in the background.
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