It's pretty exciting for a child of any age to get the opportunity to help out in the kitchen, and it's exciting for everyone when that child comes up with a recipe all on her own and it comes out with huge success and everyone is more than delighted to eat every last crumb.
That's what happened for my 8-year-old this morning. She wanted to make muffins, but not just any muffins. "Raisin Oatmeal" muffins - all from her own recipe creation. She pretty much knew exactly what ingredients she wanted in these muffins and for the most part she knew the exact measurements of each ingredient. With very little help on a couple of ingredients and their proportions, Miss C's raisin oatmeal muffins came out perfect and delicious.
I hadn't even used oatmeal in gluten-free muffins yet, so it was a trial all the way around - and one I'm glad my daughter insisted on. As my mother, who is visiting at the moment, stated while she ate a muffin with her tea, "These are perfect dunking muffins!"
Projected prep time: 5-10 minutes; Projected bake time: 18 minutes
Makes 12 muffins
2 large eggs
1 cup milk
1/2 tsp. pure vanilla
2 1/4 cup Pamela's baking and pancake mix
1/2 cup organic cane sugar
1 tsp. cinnamon
1/2 cup certified gluten-free rolled oats
1/2 cup raisins
Preheat oven to 350 degrees. Line muffin tin with baking cups.
Mix dry ingredients together and then add liquid. Fold in raisins.
Hold bowl for little sister while she stirs the ingredients together.
Bake for about 16-18 minutes. Muffins are done when they spring back when touched, and a toothpick inserted in center comes out clean.
Eat them warm or at room temperature, but they are really good warm!