Feeding my kids real food is something that has always been super important to me.
From the moment they started solids I made all their baby food. I spent many Sunday afternoons steaming, mashing and freezing all types of fruits and veggies.
While I am concerned about the amount of sugar they eat, just give them some candy and watch them bounce off the walls, I am more concerned with them eating real foods. The thing is I’m not a dietitian. I follow my gut and try and keep sugar, sodium and all the bad stuff to a minimum but it can get very confusing very fast to keep up with all the new super foods out there. We try and steer our kids away from pre-packaged and frozen foods as much as possible. Our “diet” is to try and keep it real and homemade.
I’m also not masterchef material. While I don’t mind cooking, I’m not super adventurous. I’m a recipe following kind of girl. I’m always on the look out for easy recipes that have real ingredients in them.
I’ve decided to share some of my favourite recipe finds with you.
These are the Tales from Mummy’s Kitchen.
To kick off I’m going to share with you a great recipe for Pumpkin Chocolate chip muffins.
Nothing screams fall like Pumpkin and these muffins from one of my favourite websites: www.joyofbaking.com are a great treat for my kids lunchboxes.
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup solid packed, canned pumpkin puree (no spices added)
1 cup semisweet, bittersweet, or milk chocolate chips
Preheat your oven to 350 degrees F (180 degrees C). You will need a 12 cup muffin pan. You can butter or spray the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.
In a large bowl, whisk together the flour, baking soda, ground spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture and pumpkin puree and beat just until everything is mixed together. Fold in the chocolate chips.
Fill the muffin cups evenly with the batter. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.
Recipe taken from www.joyofbaking.com
Read more: http://www.joyofbaking.com/muffins/PumpkinChocolateChipMuffins.html#ixzz3GjsyN64y