As it was the first episode of Great British Bake Off last night, I thought I’d share this little bit of baking that I did with M, earlier in the week. We visited the blueberry fields again on Bank Holiday Monday after having such a wonderful time blueberry picking a couple of weeks ago. M was keen to do some baking with them, so we followed this Gluten Free Blueberry Muffin recipe from Dove’s Farm. It doesn’t specify which type of oil to use, so we used olive oil, and rather than Dove’s Farm, we used Sainsbury’s own brand gluten free self raising flour (because that was what was available at the time, not because we think it’s any better or worse than Dove’s Farm!).
Our kitchen-dining-living area downstairs has a peninsula (sounds posh, but it isn’t!) with a sofa against it. M likes to stand on the sofa to ‘help’ me cook. She loves putting vegetables into pans as I chop them, or smelling herbs and spices as I use them in cooking. I think it’s really important for her to see me cooking from scratch, as it’s an important life skill for her to learn. Cooking from scratch helps us to eat more healthily and cheaply. We always bake gluten free because both myself and Matthew are gluten free, and so is my mother-in-law, so we like to bake things that everyone can share!
M assumed her position on the sofa for this activity. She poured the ingredients into the bowl and took great pleasure in giving it all a good stir! It was lovely to cook with the blueberries that we’d picked earlier in the day – you can’t get much fresher than that!
Once we’d combined all of the ingredients, M showed off her ‘scoop and slide’ skills that she’s picked up from CBeebies’ ‘I Can Cook’ to fill the cake cases. We used fairy cake cases rather than muffin ones, partly because it’s what I had in the house but also because fairy cakes are a much more suitable portion size for a three year old baker and her one year old sister!
The recipe that we used claims to make 6 muffins, but we added a handful of extra blueberries and managed to stretch the mixture to make 15 smaller buns. We baked them for around 30 minutes as per the recipe and they came out looking golden and beautifully delicious. They must have tasted just as good too, as they were all gone within 24 hours (although we did take some to a picnic to share with friends!).
Have you done any fruit picking or baking with your children this summer holiday? M has already asked to bake these again and we’ve got plenty of blueberries in the fridge and freezer after our fruit picking escapades, so I think the oven will be going back on again soon!