The case for baking during a pandemic (with kid-friendly zucchini/carrot muffins)

To say that these are challenging times would certainly be an understatement. But keeping a positive mindset has proven - time and time again - to be the master key to living a better life, with or without a pandemic going on. So in the chaos of sticking to self-quarantine for the greater good of humanity and trying to work from home with two small kids running around, I have found a little bit of peace in scheduling some time every other day to bake with my toddler. These are short moments in the grand scheme of things, but baking has become a meaningful way for us to pause, to bond, to pass the time, and to indirectly teach my kids about having a healthy relationship with food.

In times of social distancing and being locked in, baking can also be a small gesture that goes a long way. Lately, if I bake a batch of 12 small muffins, for instance, I’ll leave 4 by my neighbors’ door, keep 4 in the fridge for the kids to snack on in the next couple of days, and freeze the last 4 for whenever we need them. Doing that every other day adds up! By the end of the week we’re left with a freezer full of healthy snacks and a greater sense of solidarity with our immediate community. I recommend you give it a try - it’s fun, too!

For the purpose of making a case for baking during a pandemic, here’s a recipe for a kid-friendly zucchini/carrot muffin (inspired by Kids Eat in Color). I hope your kids love it as much as mine do.

Zucchini/Carrot Muffins

Preparation Time: 15 min.

Cook Time: Approx. 16 minutes

Yield: Approx. 12 muffins

Ingredients

200 g buckwheat flour (I like using buckwheat because it’s gluten-free and full of minerals)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon or spice of choice (i used a German mix called “Wintergewürz”)

1/2 teaspoon salt

120 ml milk of choice (I used full-fat, fresh cow’s milk)

1 large egg

50 ml maple syrup (sweeten to taste - I personally don’t like making things very sweet when offering to my kids)

60 ml olive oil (or other oil for baking)

Approx. 250 mg shredded zucchini (squeezed in a towel to remove extra liquid; no need to peel, just rinse it thoroughly before shredding)

Method

1. Preheat oven to 175 degrees C (350 degrees F). Prepare muffin tins by greasing with butter or oil.

2. Mix dry ingredients together (flour, baking powder, baking soda, spices, salt) in a bowl.

3. Mix milk, egg, maple syrup, and oil. Wisk, then our into dry ingredients.

4. Stir just enough to incorporate the wet and dry ingredients.

5. Stir zucchini and carrots into the the batter.

6. Spoon into the muffin tin.

7. Bake for approximately 16 minutes.