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Posted Jan 14 2009 7:50pm
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Thanksgiving is a week away, but my children’s parties are tomorrow. Ever since my son was in preschool I have always volunteered to be responsible for the “treats” for most class parties. This year is no different and for John’s First Grade Progressive Party at school I have prepared a few treats that fit the theme of the Thanksgiving table:

Pumpkin Bread Slices: See my recipe for for Pumpkin Bread. Cut into smaller bite size pieces for little hands.

Cranberry Orange Muffins: See recipe below

Corn Muffins: See recipe below

Allergen Free Turkey Trail Mix: My kids mix up this “Turkey Trail Mix” from bowls of Raisins, Dried Cranberries, Mini Pretzels, Dairy Free Mini Chocolate Chips, Kix Cereal, Marshmallows. Feel free to add to or omit according to your own preferences.

Fresh Clementine and Apple Slices: Place peeled Clementine and Apple slices in a pretty little dish. Perfect for little hands, no peeling required!

It is a festive, beautiful and relatively healthy assortment of baked treats and fruit. Try a few for your own little turkey’s class parties! Here are my Cranberry Orange and Corn Muffins….they’re super easy to handmix in a bowl with your kids.

CRANBERRY ORANGE MUFFINS

 

1/3 c. vegetable oil

¾ c. soy or rice milk

1 T. water

1 ¾ c. all purpose flour

½ c. granulated sugar, divided

2 ½ tsp. baking powder

¾ tsp. salt

1 c. fresh cranberries, roughly chopped

Grated zest from 1 orange

 

Preheat oven to 400 degrees and generously spray 12 cup muffin pan with dairy free baking spray, set aside.

 

In a large bowl mix vegetable oil, soy milk and water with a wire whisk. In a separate medium bowl combine flour, ¼ c. granulated sugar, baking powder and salt with a wire whisk. Add flour mixture to vegetable oil mixture and stir with a rubber spatula until just combined; do not over mix.

 

In a small bowl combine cranberries, remaining ¼ c. sugar and orange zest, fold into batter. Pour batter into prepared muffin cups, filling 2/3 of the way full. Bake 15-20 minutes or until lightly browned and cake tester comes out clean.

 

EASY CORN MUFFINS

 

3 T. vegetable oil

1 c. soy or rice milk

1 T. water

1 c. all purpose flour

1 c. yellow cornmeal

2 T. granulated sugar

3 tsp. baking powder

½ tsp. salt

 

Preheat oven to 425 degrees and generously spray 12 muffin pan with dairy free baking spray, set aside.

 

In a large bowl combine vegetable oil, soy milk and water with a wire whisk. In a separate medium bowl combine flour, cornmeal, sugar, baking powder and salt with a wire whisk. Add to vegetable oil mixture and stir with a rubber spatula until just combined.

 

Pour batter into prepared muffin cups, filling 2/3 of the way full. Bake 15-18 minutes or until lightly browned and cake tester comes out clean.

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