Sunday was a perfect day to have a cooking class! We decided to make Chocolate Chip Zucchini Muffins and boy were they tasty! (Recipe below). We opted for ‘spelt’ flour, DID include the cinnamon, organic, fair trade semi-sweet chocolate chips (instead of vegan), 2 tbsp more sugar (vs stevia), and organic rice bran oil (instead of coconut or veg).
It was a great lesson on reading the amounts (fractions vs whole), what they mean (tsp vs tbsp vs cup) and what tools are used to measure them (spoons vs cups). We talked about the ingredients (organic/non-GMO vs GMO), how and why we chose them over traditional baking ingredients, how an oven works (electricity, heating & elements), temperatures (F vs C) and then we finished up with what to do with all these beautiful muffins. I decided to use the moment to talk about giving and sharing. We printed our recipe, wrote a little note on the back, bagged-up our muffins and went out to find friends, family, and strangers in our neighborhood to share with. In the end, we only kept 6 and my waistline is thankful!