Kids, being naturally curious, can make for great assistants in the kitchen. Depending on their age, maturity level and interest, children can participate in anything from choosing the best stirrer or color of bowl to seasoning meat or completing a side dish. It’s about learning responsibility, sharing moments and having fun at the same time.

I love pouch mixes. They are often both inexpensive and quick & easy to prepare. One example is the Betty Crocker muffin mix. My favorites are the Chocolate Chip mix and the Blueberry mix. The two are ideal for muffins in a hurry. Even better, they only require a little water – no milk, no eggs, no oil… fantastic for when the cupboards are running a little bare. When milk is available, there are other versions such as Apple Cinnamon, Triple Berry, Lemon Poppy Seed and Banana Nut. There is also a Cornbread & Muffin mix (some may require more than milk). Of note, some Betty Crocker pouches are labeled as “premium” and may require more than water (milk, oil).

Here’s a basic routine for kids in the kitchen:

1. First, RTFM! (Read the instructions, ~smile~). After a few times making these muffins, the instructions will become second nature.
2. Next, turn the oven on. The desired temperature is usually 400° (375° for dark or nonstick pans). I often use a convection toaster oven for smaller cooking items like muffins. It’s a great energy saver.
3. Stir together the muffin mix plus ½ cup of water until well moistened, usually a good 10-20 swipes with a spoon.
4. Prepare the baking utensil: Place paper baking cups in a muffin tin and lightly mist them with a cooking spray (like Pam). I prefer to use a silicone muffin pan placed on a cookie sheet. The silicone can also be sprayed with Pam. This mix makes about 6 muffins. If your muffin pan holds more than 6, you can add a little water to each of the empty spaces.
5. Spoon the batter into the muffin cups. An even spreading means about 2½ spoonfuls in each cup, or about ½ full each. Scrape any spills into the nearest cup. (Kids really love this part!)
   
6. Place the muffins into the oven and bake for 14 to 21 minutes. Be sure to set a timer. Completed muffins will be golden brown on top and around the edges and will spring back when pressed with a finger.

Notice the mixing is listed as one of the first steps. Most batters should be given at least a minute or two to “rest” before going under the heat.

If there are two or more kids in the kitchen, they each can be given an assignment, a designated part that’s just for them. One can be assigned to pouring the dry mix into a bowl while the other’s task is to measure the water. Perhaps Mom will be the one to use the nonstick spray, as it takes a little finesse to keep the kitchen floor from being sprayed.