My love for baking my kid’s snacks can’t be rated. I feel that every Mom should endeavor to make their kids snacks, majorly school snacks.
Store-bought is not bad, but let’s face it, you can’t vouch for the ingredients used, its source, the hygiene factor, nor how healthy it is for kids.
Homemade snacks are the best as far as I am concerned.
[case study] – I was giving my kids store-bought juice. My LO was consistently stooling. I was administering drugs, but it couldn’t stop, but I managed it. Not until one day I just said to myself, no more processed juice and biscuits and other snacks, before when I decided, I was occasionally baking.
Immediately I stopped packing juice in their lunch box. The stooling stopped.
I am saying this, is to encourage parents, especially Moms, to try to bake the kid’s snacks as much as possible. Its benefits are fantastic. You can tweak it, reduce the quantity of sugar, use oats or other healthy flour instead of all-purpose flour, use cholesterol-free oil instead of margarine or butter.
This muffin that I am sharing in the recipe below is good for the kids.
Ingredients:
•1 and a half cups flour
•1/2 cup of sugar
•1/2 cup of liquid milk
•1/4 cup of canola oil
•1 egg
•1tsp of baking powder
•1/2 tsp of salt
•1 tsp of vanilla essence
Directions:
1. Add the canola oil and sugar to a mixing bowl, whip very well until fluffy, and add egg and whip. If you are using a mixer to mix, do not mix at high speed and do not mix for a long time, 5-10 Mins is ok.
2. Sieve in the flour and baking powder together in a mixing bowl, add salt, milk, and vanilla and mix until it’s well mixed.
3. Bake at 150° for 30-35 mins or until golden brown. You can use the toothpick checking method.
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Happy Baking!
