The under-five-feet-tall set in my family (my kiddos and my sister’s kiddos) are pretty much living in the swimming pool these days. That’s awesome – water and summer sun are great for children and gardens alike! But swimming makes children hungry. Really, really hungry!
This super fast recipe is portable, so little darlings can keep crumbs (and wet swimsuits!) outside. It also uses an ingredient you probably have on hand this time of year – ice cream topping! Let’s get started.
Ingredients (Makes 12 – 14 muffins)
1 egg, lightly beaten
1/4 cup vegetable oil
1 1/4 cups strawberry ice cream topping (or substitute another fruit flavor)
1/2 cup milk
1 3/4 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Step 1) Combine all ingredients in the order listed. Spoon into muffin tins lined with foil liners (fill liners 1/2 full).
Step 2) Sprinkle tops of muffins with a bit of sugar if desired.
Step 3) Bake in a preheated 400 degree oven for 18-20 minutes. Allow to cool before serving to children! Great with a dish of cold applesauce, enjoyed outside in the shade. 🙂
Crowded Earth Kitchen 