This recipe was our launching recipe for the Kids in the Kitchen Summertime challenge. When my kids were young I use to make muffins from scratch. We were vegan at the time and I made more foods from scratch then. I am now hooked on trying to decrease the gluten in our diets, for multiple reasons, one being the potential better feeling by not eating gluten and another just the pure challenge of cooking something new. Olivia and Jackson helped measure the ingredients, stir the ingredients and of course, taste the final product. This recipe was taken from Bob's Red Mill's website:
All Purpose Muffins
Notes*1 cup fresh berries, 1/4 cup dried cranberries and ½ cup chopped nuts, ½ cup diced apple and 1 tsp cinnamon, 1 sliced banana and ½ cup walnuts, ¼ cup shredded coconut and ½ cup sliced almonds and more.I would also add that flax seed and chia seed would make a healthy addition.
What are you making this week?
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