3 Reasons Mini Muffins Kid Favorite

Warm weather means more opportunities for the kids to play at the park, and for us to be on the go. Each time we go somewhere, my 3-year-old immediately says, “I’m hungry. What do you have?”

Human Vending Machine?

It’s gotten so bad I feel like I’m a human vending machine driving a minivan. Seriously. Every time my son feels the car seat on his butt, he claims hunger. I’m sure he is hungry…after all, he is a growing boy. But finding healthy snacks for him to eat that aren’t in cellophane is challenging sometimes, as he and his 7-year-old sister eat two snacks a day. LOL.

Go Mini

One of the best things I’ve done is make mini muffins.

1. They’re cute.
2. They’re small (fit perfectly into the hands of kids).
3. They’re nearly irresistible (kids love ‘snatching’ these delish mini muffins and scarfing them down).

Once made, you *should* have enough for the week. Well, at least for the work week, depending on the amount of kids (and/or adults) eating them.

I hope you enjoy the taste of these mini muffins. I made mine with currants, but raisins work just as well. I can see using craisins as well–there are many possibilities. Have fun in the kitchen!

Mini Muffins with Currants

Preheat oven to 400 degrees F.

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoons salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon orange zest
• 1/2 cup currants (or raisins)
• 1 egg, beaten
• 3/4 cup 2% milk
• 1/3 cup vegetable oil

Mix dry ingredients in bowl. In a separate bowl, combine egg, milk and oil, stir to combine. Add wet ingredients to dry ingredients, stirring just until mixture is moistened. Do not overstir. Fill mini muffin pans 2/3 full. Bake at 400 degrees for 18 minutes. Enjoy!

Photo by Kelly Estes