These Garlic & Cheddar Buttermilk Muffins are a perfect cornbread-ish texture with a cheesy, hearty favor. They’re gluten-free and delicious for serving with soups, slathered with butter…
How old were you when you learned how to cook?
Were you one of those fortunate kiddos who had a stay-at-home momma who taught you? I can remember my mom standing at the kitchen counter with me – flour all over the both of us – patiently teaching me how to knead bread. She was (and is) an amazing teacher and cook! I was blessed to grow up knowing the valuable role food played in my body and how to make it myself.
That’s what I want for my kids! In a world full of fast-food chains and prepackaged “food” I want my kids to know exactly what they’re eating – because they made it themselves!
But let’s be realistic.
Even though my memories of cooking with my mom are wonderful, it probably wasn’t as easy for her as I remember. 😉
It’s with high aspirations that I usher my kids into the kitchen to teach them how to mix up pancakes for breakfast. But I usually end up doing most of the work. Not only do they make a HUGE mess, they take forever. It’ll just be faster if I do it myself, right?
It can be exasperating trying teach four little ADHD brains to cook while simultaneously trying get their “meal” to turn out somewhat edible! I would usually end up shooing them out of the kitchen so that I don’t pull out all my flour-covered hair!
Videos to the Rescue!
Thankfully for me (and you!) Katie from Kitchen Stewardship has put together this UH-MAZING eCourse called Kids Cook Real Food. It’s all about teaching parents how to teach their kids how to cook! The fun and educational videos are not only great for moms who want their kids to learn helpful kitchen skills, they’re wonderful for instilling self-confidence in your kids while teaching them all about cooking healthy food!
When I found out about the course, I was just a little interested… <understatement of the year> My kids were excited about it too, especially my older three (ages 5, 7, & 8).
About halfway through the first video on knife safety (which is FREE NOW btw!) they were all begging me to let them practice! I must say I was a little nervous to hand my bouncy 5-year old a cheese knife, but he did GREAT! Even my 3-year old was skillfully chopping cheese with a butter knife!
Kids Cook Real Food.
The Kids Cook Real Food eCourse comes in three levels, coupled with helpful instruction videos for the parents:
Beginner (ages 2-5)
- Peeling vegetables
- Measuring ingredients
- Careful Pouring
- Slicing with a dull knife
- and more…
Intermediate (ages 6-7)
- Stovetop safety
- Introduction to sharp knives
- Rolling dough
- Mixing simple recipes independently
- Cracking eggs
- Cooking rice
- and more…
Advanced (ages 8+)
- Sautéing vegetables
- Using a small appliance like a food processor
- Sharp knife skills
- Making a white sauce/cheese sauce
- Oven safety
- Steaming vegetables
- and more…
Altogether, there are over 45 videos, plus printable flash cards, lesson plans, and a little recipe book for kids. The videos are well filmed and easy to watch, and they’re not too long so those wild little brains can pay attention. 🙂
The courses were a huge hit with my kids. Now, instead of me frantically trying to teach my kids something while I’m getting a meal together, they beg me to let them practice chopping, slicing, grating, measuring and mixing! And they’re actually helpful. 😉
If you’re interested in helping your kids learn how to cook for
you themselves, I’d like to personally recommend Katie’s video courses to you. I can promise you won’t regret watching them with your kids!
On to the Garlic & Cheddar Buttermilk Muffins.
Other than getting meals out of my kids (their specialty is apple crisp!), one thing I love about teaching my kids to cook is learning all the intricacies in their
little big personalities. Out of my five kids I have:
- an 8-year old artist who’d rather take photos of the baking process than actually do it.
- a 7-year old nerdy manager who’s great at reading the recipe and telling everybody else what to do (as well as offering suggestions on how to make the recipe “better.”)
- a 5-year old “do-er” who will chop, peel, grate, and mix ANYTHING.
- a 3-year old people-lover who will do anything in the kitchen with her momma. 😉
They work well together as a team, or one at a time alongside me.
Together (with a little help from their momma), they put together these delicious Garlic & Cheddar Buttermilk Muffins for lunch the other day. I knew that I had to share them with you all!
They’re a perfect cornbread-ish texture with a cheesy, hearty favor. Delicious for serving with soups, slathered with butter…
So don’t give up on your kids! Take the time to teach them and the results will be well worth it – for you AND for them!
Are you ready to get your kids in the kitchen?
If you’re ready and rearing to go, here are some more easy, kid-friendly foods that my kids love to make!
- Cheese Triangles :: Kid-Friendly Quesadillas
- Porcupine Meatballs
- Spaghetti Squash Pizza Casserole
- 4-Ingredient Paleo Poopsicles
- Gluten-Free Egg & Potato Muffins
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Garlic & Cheddar Buttermilk Muffins
Free of gluten, with an egg-free option.
- 1 cup sorghum flour
- 1/3 cup brown rice flour
- 1/3 cup arrowroot powder
- 1/2 teaspoon guar gum
- 1/2 teaspoon Himalayan salt
- 1 teaspoon Italian seasoning
- 1 teaspoon baking soda
- 1 cup shredded cheddar cheese
- 3-4 tablespoons minced garlic
- 1 fresh egg, or egg replacement
- 3/4 cup whole or raw milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil or melted butter
Preheat oven to 350 and grease a muffin tin.
Whisk together dry ingredients. Sprinkle with 3/4 cup of cheese and the garlic and lightly stir in.
Combine milk and apple cider vinegar; set aside to curdle.
Whisk together egg and oil; add in curdled milk.
Pour egg/milk mixture into dry ingredients and quickly mix to combine.
Pour 1/4 cupfuls into greased muffin tin and sprinkle with remaining cheese.
Bake for 20 minutes, or until golden-browned.