My little Mack is such an eager helper in the kitchen. Whenever I catch him on the verge of bothering his sisters, I suggest we prep dinner or bake a treat together in the kitchen. It is a sure-fire way to reign him in – ha!

When we went out to my sister’s house last weekend, Mack collected a bag full of raspberries off the bushes in her backyard.  He was SO proud of his haul, and he asked if we could make “batter” with the fruit.  But, by the time we were home, he had thoroughly smooshed each and every one. Undeterred, he insisted that we follow through with his plan.

So, we made batter in the zip-top bag…and the results were delicious!

Not only did Mack come up with a simple and tidy way to make muffins, but we had a lot of fun in the process.  He measured the ingredients, poured them into the  bag, and smooshed it all together. We loved the muffins – little Vivian ate two! – and Mack was so proud of his work.

I love that little guy!

Mack’s Raspberry Muffins

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

6 tablespoons melted butter

1/2 cup milk, warmed

1 egg

1 1/2 cups raspberries, smooshed

1 cup blueberries

Preheat oven to 400 degrees.  Line a muffin tin with paper cups.

Smoosh the raspberries in a large zip-top plastic bag. Pour in all the other ingredients, and smoosh until well combined.

Snip a corner off the bag and pipe the batter into the lined muffin tin.  Bake for 15-20 minutes.

Remove from the oven, cool, and enjoy!