Baking with 4B

• This activity will allow students to read a recipe, measure, and enjoy a healthy treat! 

Students will work in teams of 3 with an adult, so I need 3 parents to volunteers. Ms. D, Ms. Valar, and Ms. T will take a team. Adults are only there to supervise so that students can do all of the measuring and mixing. 

Each team of students will read the directions below, and then they will decide who will do what. 

Directions:

First, put your apron on and go wash your hands with soap and water.

Next, gather these materials. 

2 bowls

1 whisk

1 cup measuring cup

1/2 cup measuring cup

1/3 cup measuring cup

1 Tablespoon measuring spoon

1/4 teaspoon measuring spoon

11 paper cups and 1 muffin tray

2 regular sized spoons 

Now you will use one bowl for the dry ingredients and one bowl for the wet ingredients.  Use the LARGER bowl for the WET ingredients. 

Measure out all of these dry ingredients carefully into your bowl. Then, gently whisk them together without splashing out your flour... 

• 1 cup organic whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Now you will mix up your wet ingredients. 

*EGG: parent must crack the egg for the group. 

• 1/3 cup brown sugar
• 3 tablespoons canola oil or ground nut
• 1 egg
• 1/2 cup unsweetened applesauce or mashed banana
• 1 cup shredded carrots
• 1 cup of raisins, cranberries, chocolate chips ?

Last, mix the dry ingredients into the wet in batches. That means a little at a time. 

Now use two spoons to carefully put the batter into the paper cups. I will demonstrate this. You don't want batter all over the sides of the paper cups. 

Our Taj kitchen will bake the muffins for us... 

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