It’s awesome to have a little helper join you in the kitchen, especially when that little helper gets to sample the batter (safely) before it goes into the oven to bake avoiding tantrums and Salmonella exposure.
I’m always pleasantly surprised when I do vegan baking. Time and time again I must be reminded that not all good tasting baked goods require copious amounts of butter and eggs.
It’s the French in me what can I say?
These vegan berry muffins are moist and have a light sweetness thanks to the addition of shredded pear and vanilla almond milk; I sat back pleased as my little guy scarfed these down.
In my haze of running from one task to the next, I had to pat myself on the back for creating such a healthy edible I could smuggle into this picky eaters lunch box.
And because Ketan participated in the act of making and baking these muffins, he eagerly devoured the fruits of his labor.