First of all, those kids were much better behaved than I remember being in the second grade! They measured flour and wheat germ as if their lives depended on getting exactly the right number of flakes in the scoop, and they were all about mixing, mixing, mixing, mixing. Those were some of the best-mixed muffins ever!
If you want me to run a meeting or do something work related for you, no problem. But figuring out how to orchestrate this event so each kid would get some of the action without creating major chaos? Well, that was a new challenge! I'm happy to report that there were no significant disasters or oversights. Except one, but we'll get to that.
We set up an ingredients station in the back and the kids carried up their bowls to read, measure, scoop and crack....
I lean slightly toward the over-compusive side when it comes to planning through something new like this, so we'd tested a batch at home, I'd figured out how many measuring cups and spoons of which size to have, stashed extra bowls and spoons in my bags and had sticky notes for the morning-of, so we wouldn't forget anything. Of course, I forgot something. Baking soda. Not exactly an optional ingredient when it comes to baking, right? So, supressing panic, I hurried down to the cafeteria. The first lady said "no, we don't have any." But she went to look while I tried to figure out if my mom could dash back to the house and grab mine before we got to that step.... But, lucky for us, the art of cooking at school lives on - I have never been happier to see a box of baking soda before!
The kids measured and scooped, mostly neatly, but there was bound to be a little variety in the final products....and some flour in my wheat germ, but hey, that's just like home. I had anticipated cracking the eggs into their bowls, to limit hand washing mid-recipe. Can you tell me, what was I thinking?? They all wanted to crack their own eggs, of course. Duh. And I have never seen kids wash their hands so eagerly!
And with several adults around (thanks, mom and dad, for spending some of your vacation at school!), the kids mixed and scooped and got their gloppy muffin batter into the cups for baking. We entrusted them to those wonderful cafeteria ladies,
Enjoyed some heated debate about whether something that contained such significant quantities of vegetables and 'eewwey' things like eggs and oil could possibly be good, but my daughter reported back that they turned out better than the test batch we'd made at home. Must have been all that extra stirring!
The last question of the day was asked by one of the girls who looked up at me very seriously and said "but what IS a ca-zuke?"
Here's how you can find out:
Ca-Zukes! (Carrot-Zucchini Muffins)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup grated zucchini (about half a small zucchini)
Note: This recipe requires 12 muffin liners and a muffin tin (or 12 stand-along muffin cups)
Directions
Preheat the oven to 350* degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Peel and grate the carrots in a food processor. The zucchini can be grated with the peel on. Set the vegetables aside.
In a large mixing bowl, mix the flours, the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt. In a medium bowl or large measuring cup, lightly mix the egg with a fork, then mix in the vegetable oil and vanilla extract.
Fold the wet ingredients into the dry ingredients with a rubber spatula or large spoon. Stir in the carrots and zucchini until everything is mixed. The batter will be very thick with lots of visible vegetables. Using a large tablespoon, scoop the batter into the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 25 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Makes 12 muffins.
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