Miss 3 has been very crafty this week. We found these adorable tiny wee canvas and easel sets at a local bargain store. She sat for ages with the glue and the 'diamonds' happily creating her artwork. It's now proudly on display in her bedroom. I'm all for encouraging creativity in little people.
I had a hankering for apple pie yesterday so this little baby made the house smell delicious while it was baking. Mr 6 is now an apple pie convert! He had a big piece after dinner last night and was very positive in his food critic comments - very cute.
These muffins didn't last long! They were just too yummy to ignore, still warm from the oven. Here's the recipe if you want to whip up a batch ...
Hokey Pokey Choc Chip Muffins (Robyn Martin)
2 eggs
1 cup milk
2 cups flour
2 teaspoons baking powder
1 cup chocolate chips
50g butter
¼ cup golden syrup
1 teaspoon baking soda
Lightly beat eggs and milk together. Sift flour and baking powder into a bowl. Make a well in the centre of dry ingredients. Add chocolate chips. Melt butter and golden syrup together. Mix in baking soda. Add to dry ingredients with egg mixture. Mix quickly until just combined. Three-quarters fill greased muffin pans with mixture. Bake at 190 degrees Celsius for 12-15 minutes or until muffins spring back when lightly touched.
2 eggs
1 cup milk
2 cups flour
2 teaspoons baking powder
1 cup chocolate chips
50g butter
¼ cup golden syrup
1 teaspoon baking soda
Lightly beat eggs and milk together. Sift flour and baking powder into a bowl. Make a well in the centre of dry ingredients. Add chocolate chips. Melt butter and golden syrup together. Mix in baking soda. Add to dry ingredients with egg mixture. Mix quickly until just combined. Three-quarters fill greased muffin pans with mixture. Bake at 190 degrees Celsius for 12-15 minutes or until muffins spring back when lightly touched.
Enjoy!