Baking with my little girl is such fun. Its all in the getting ready -aprons on (she has a cute chef hat) every bowl and utensil gets taken out of the cupboard. This is one of those times in my day where i let it all go. Both kitchen and us full of flour, jam, sugar or whatever other ingredient we are using. We pull the adult kitchen chair over to the work top and we add ingredients together, stir the mixture and have a sneaky taste. Its such fun.
Check out the muffins we made recently.

Heres the recipe we used from the wonderful Nutrtionist Jane Clarke from the UK. I tweaked it a little.

Makes 18 muffins

30g very soft unsalted butter
4 tablespoons honey
3 eggs
40ml sunflower oil
1 tablespoon Good Oil (optional)
50ml milk
480g wholemeal flour
2 teaspoons baking powder
large handful of crunched cornflakes
2 teaspoons ground mixed spice
1 apple, grated
zest of ½ lemon
100g blueberries
100g raspberries
2 ripe bananas, squashed

Preheat the oven to 180 degrees C/Gas Mark 4.

In a large bowl mix together the butter and honey. Add the eggs and beat until smooth, then add the oils.
Put all the remaining ingredients apart from the fruit in another bowl in the order in which they are listed, mixing a little in between additions.

Gradually add the dry mixture to the wet, combining all the time but lightly as possible. The less you beat the flour, the fluffier your muffins will be! Finally, add the fruit and stir through.
Spoon the mixture into paper cups in a muffin tin and bake for 20 minutes until golden brown.