This will be my third year homeschooling our girlies, I’m still a newbie and finding what works best for us. There are endless curriculum choices a cursory pintrest search for “homeschool” will yield a million results, and the school supplemental program that we attend has a myriad of incredible classes. So, suffice it to say, each year I feel a little bewildered and stumped at all the ideas and options out there. There has only been one solid consistent for every year. The Kitchen. My kiddos love to create recipes, cook, and dissect cooking videos and shows. Experiment with ingredients. And create full menus. A lot. And thanks to a Fall Meme and an episode of Great British Bake Off! These sweet muffins were born.
Also? Yes. That is two pieces of media that bore my curricula decision for the year as it pertains to cooking. The future is now? #millenialmom Maybe I’m (or, we’re all?) doing it wrong? Meh. We all adore it.
How does this actually translate into learning? Lots of ways!
- Writing! Writing down ingredients, ideas of what you may need, a shopping list, measurements, titles, and how to make a bullet list.
- Math! Fractions are the name of the game with baking. We’re currently just working familiarity with fractions and writing them. Next up will be adding/doubling/halving recipes.
- Life Skills! Cracking eggs, using a mixer, knowing how to measure ingredients, and knowing the basics of what does a muffin need to thrive? That’s some life stuff that’ll serve you well when you’re hungry and broke.
- Health! We are working on identifying what foods are; gluten? dairy? what makes something vegan? vegetarian? paleo? Also, if you need to make dietary substitutions… how can you? What can function as an egg but isn’t an egg? What can we use to mimic flour but has no gluten? What’s the difference between gluten free and grain free?
- Science! Why does it rise? How does it rise? How can we make it fluffier? How can we get the creamiest frosting? Science, that’s how!
We’ve done a lot of different varieties of baking/cooking as school. But the one I’m sharing about today is recipe creation. This means that we hunt through the cabinets to see what we’ve got on hand, brainstorm a list of ideas (in this case, some ideas came from the British Baking Show, some from a Tasty Video, and some from “we’re out of that. . . but we’ve got this!”
And thus, the Pumpkin Carrot Cake Muffins were conceived!
Carrot Pumpkin Muffins
(makes 12 full size muffins)
1 Can Pumpkin Puree (roughly two cups)
1/2 cup coconut or brown sugar
1 cup oat flour (just blender/grinder/food process rolled oats till fine!)
1/2 Tsp. Baking Soda
1 cup shredded carrot
1/2 Cup Optional Mix In’s (raisins, shredded coconut, walnuts)
Mix together pumpkin, eggs, sugar until well blended. Stir in flour and baking soda. Fold in carrot and any optional mix in’s. Spoon into coconut oiled muffin tins and bake at 350 for 20-25min. Allow time for them to cool fully before frosting.
6oz Cream Cheese
1/4 cup maple syrup
Juice from half lemon
Add all ingredients to your blender or whisk attachment on hand mixer, whisk till all fluffy and smooth.
So, these turned out stellar. And maybe I’ve been eating them for breakfast every day. What? Yeah. They’re the perfect little *almost* fall treat, without feeling like we’re totally abandoning the last moments of Summer!
I am going to make these as a loaf next time, up the baking time, and frost the top! It’ll be a stellar treat to bring to school pot-lucks and playdates!