One of the great things about my position at the Boys and Girls Club is that I get to pretty much choose what I do in my time with the kids, as long as it pertains to healthy living. This means I will get to spend plenty of time with them in the kitchen, trying to show them recipes that are delicious enough to satisfy their still developing taste buds, easy enough to make that they can recreate it on their own at home, and affordable enough to fit within a very modest budget. It can be a challenge at times, so if anyone has any suggestions I would love to hear them.
This past week I decided to do some Halloween themed snacks. For starters, I had the younger kids clean out some pumpkin seed and toast them with a bit of salt, pepper, and nutmeg. This was perfect for the younger age group, because they got to have a tasty snack, and it only took about 30 minutes so they could then go outside and play. Then, with the older kids I started some pumpkin muffins, using shredded pumpkin I had done the night before at home. Now I don’t know if you have ever used fresh pumpkin before, but if you haven’t I suggest you keep your eyes out for recipes that use canned pumpkin. It’s not that shredding pumpkin is hard. It is just time-consuming. And dangerous. And hard. These weren’t even big pumpkins, and it took me like 3 hours to get 6 cups of shredded pumpkin. Plus I nicked up my fingers pretty good with the peeler and the grater. But it’s all about the kids, so I endure.
As I am typing this in our cramped kitchen I happened to look out the window and see a giant banana fly down my street on a motorcycle. I don’t have anyone here to tell this to, so I am telling you. Now, back to our regularly scheduled programming.
It really is a blast working with kids. They were so excited about getting to cook, and they really did a good job. And some of them are so funny it is impossible to keep a straight face, even if they are doing things they maybe are not supposed to be doing. But they also work hard, and they all did a good job making the muffins. I was impressed by their ability to share ingredients with each other, and to take turns mixing and measuring. They were even generous enough to let me join in the fun and clean up after them. What angels.
2 cups flour
2 tsp cinnamon + some to sprinkle on top
2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
3 cups shredded pumpkin
-Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl.
-In a different bowl combine sugar, eggs, vanilla, and vegetable oil. ix well, and then add to the first bowl.
-Stir wet and dry ingredients together, then fold in shredded pumpkin.
-Pour into muffin tins, sprinle some cinnamon on top, cook at 325 degrees for 25 minutes