Strawberry, Apple and Wheatgerm Muffins

13 Feb

Delicious and nutritious… Sorry about the photo but all but these 4 muffins were devoured before I could take the pic!

Cooking is a sensory experience. It involves all five senses in the one experience – sight, smell, touch, sound and most rewarding taste! Children look at ingredients and touch them as they add them to the bowl, they smell as foods are being prepared and cooked, listen as foods are cooking (boiling water, sizzling onions) and taste the final product.

During your cooking with children, encourage the use of the senses. It can be easy to get caught up in the physical and mathematical aspects of cooking and forget the sensory ones. Ask your child questions about texture, encourage them to touch the individual ingredients – “does it feel soft or rough?”, encourage them to hypothesize about the taste “do you think this honey will taste sweet or sour?”, encourage them to smell the ingredients and look at the different colours, shapes and textures.

From early in their lives, children learn about the environment and the world around them using their senses. Involving them in sensory play from an early age will assist brain development. As children get older, they are still in need of sensory experiences to continue to strengthen brain pathways and aid their learning. To read more about brain development and other sensory play ideas go to Childhood 101.



125g butter, melted

2 1/2 cups wholemeal self raising flour

1 teaspoon ground cinnamon

1/2 cup wheatgerm

3/4 cup brown sugar (I used about 1/2)

2 eggs lightly beaten

1 cup fresh milk

2 tablespoons honey

2 Granny Smith apples peeled and grated – squeeze to remove excess juice)

250g strawberries hulled and quartered lengthways



1. Preheat oven to 200°C. Grease 12 x 1/2 cup muffin tin.

2. Sift flour into a large bowl. Add cinnamon, wheat germ and brown sugar. Mix well.

3. Combine eggs, honey and butter in a jug.

4. Add egg mixture, apple and strawberries to flour and mix to combine. Spoon mixture into muffin pans bake for 15-20 minutes or until golden. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.

Source: Fresh For Kids


2 Responses to “Strawberry, Apple and Wheatgerm Muffins”

  1. Leah McGinley February 13, 2012 at 10:20 am #

    They look great. I bet they would be nice with raspberries too.

    • cookwithkids February 13, 2012 at 10:42 am #

      You could be onto something there! 🙂

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