I committed myself to so many commitments that it was enough to keep me on my toes after my short holiday. In fact, time flew by so quickly that a week had past without me realizing it and totally forgotten about my girl’s tuition on Sunday. So you can imagine how busy I was.
I like to feel productive rather than idling. After this week, I will have to seriously come down with some school holiday plans for my kids.
In the meantime, I found the opportunity to “practice” on a Chocolate Chip Muffin recipe, for tomorrow, I have to lead a class of P6 to their first baking session. This is a life skill program created by the Parent Volunteers for P1 – P6. Each level will be taught a skill. For P3 this year, they were taught how to make an egg mayo sandwich and juice a cup of fresh orange juice. They had fun and you can see how the girls took ownership to the task.
Let’s hope these P6 girls will have fun getting their hands-on lesson. Though in the past, I had conducted lessons in my home but they were on a very small group basis. This is the first time I am teaching so many at one go, so wish me luck.
This recipe was chosen by the Parent Volunteer Committee and I'm submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011).
This is also an extremely easy recipe and it is very good for your school holiday project with your kids.
What you need:
Yield 10 muffins
120g plain flour
70g castor sugar
1 tsp baking soda
1/4 tsp salt
150g plain yoghurt
50g canola oil
1 tsp vanilla essence
optional fillings such as
chocolate chips, Oreo biscuits, strawberry jam, Nutella
Preheat oven to 180 degree.
Mix dry ingredients in a mixing bowl.
Mix wet ingredients in another bowl, except fillings.
Pour wet ingredients into dry ingredients, mix a bit, add fillings, continue to mix gently until just combined. Do not overbeat.
Scoop batter into muffin cups 1/2 full, bake for approximately 15minutes, or until a toothpick inserted in the middle comes out clean.
Note: If using jam or Nutella spread, fill cup with batter halfway, add jam, and top up with batter till 3/4 full.