Today was cold and rainy here in Northern California. I have to keep reminding myself it’s mid-May, as we put on rainboots and remember umbrellas to head out for the day. We would usually be making fresh lemonade by now. But today when my kids got home from school they asked for steamed milk. I thought it was a great idea as I needed to warm up too.
Luckily I had been doing lots of cooking and food prepping with apples for some videos (more on that later) so we had our steamed milk (aka Little Lattes) with homemade applesauce and mini apple banana bran muffins. It was comforting and warmed us up for a bit. (and my son finally removed his jacket)
I’m still hoping for some sunny and warm weather soon, but in the meantime maybe you and your kids would like to share some milk and muffins too. See the recipes…
Little Lattes (from Petit Appetit: Eat, Drink and Be Merry)
Everyone likes the warmth and comfort of a warm drink on a cold day. Having a frother on hand is great for making quick foam from any kind of hot milk. When making steamed milk for my latte one day I discovered my son really enjoyed the foam on the top. I poured him a glass of the warm milk and he loved it. I laughed at his cute milk foam mustache.
Makes 1 cup
¾ cup organic vanilla soy milk (or any organic milk)
Heat milk in a small saucepan over medium-low heat until just under boiling, 5 to 6 minutes. Pour milk into a frother and froth until foam becomes thick but it can still be poured.
Serve steamed milk with a shaker each of cinnamon and chocolate and let kids top their lattes with something special like the grown-ups.
Mini Banana Apple Bran Muffins (from The Petit Appetit Cookbook)
These mini muffins have all the flavor of a big muffin, but fit nicely into little hands. Of course you can also make these in a regular full size muffin pan, just remember to increase baking time to 15 to 18 minutes and check for doneness. Be sure you’ve already introduced wheat and eggs before giving these muffins to baby.
Makes 24 mini muffins or 12 regular muffins
1 cup organic wheat flour
½ cup organic oat bran
½ teaspoon salt
1 teaspoon baking soda
½ cup (1 stick) unsalted butter
¾ cup organic applesauce or homemade apple puree
3 medium organic bananas, 1 mashed (about ½ cup) and 2 sliced for muffin tops
½ cup organic light brown sugar
2 cage free, organic eggs
Preheat oven to 375F. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, salt, and soda in a small mixing bowl. Melt butter in a small saucepan over low heat or in a microwave for 25 seconds on High. In a large bowl combine butter, applesauce, one mashed banana, sugar and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.