I’ve been baking and writing about bran muffins for years. This spring, I put my favorite recipes to the test, and if my family tasters are honest, I’ve hit on an updated version that is so good, I have to hide them in the recesses of my cupboard pantry if I’m going to get my share.
Still full of good and healthy stuff, I now soak the raisins a bit so they puff up before stirring into the batter. I added more chopped walnuts.
When I did a taste test with two recipes, one with a smooshed-up ripe banana, and one without, the banana won. It adds a nice taste and texture.
Taste testing aside, the fun part of muffin-making with kids is that there’s a job for all ages and stages. One child can measure and stir together dry ingredients in one bowl, while another cracks the egg or smooshes the banana in a different bowl. Within minutes, the batter comes together and is ready to scoop into little paper cups and bake.
Wash and dry the prepping dishes as a team, and before you know it, you’re poking a toothpick in the middle of a muffin to test doneness and enjoying a healthy homemade snack in a kitchen where the baking aroma of home wafts through the air.
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