During this month’s Art Babies, our mini museum-goers joined a hungry caterpillar at an imaginary dinner party to explore the sense of taste. Armed with their very own—Museum staff approved!—silver spoons, they goo-ed and gah-ed over the shiny silver serveware on Level 4. Their appetites primed with art, we then headed to the Art Studio, which was transformed into a smorgasbord of color, texture, and even flavor! Our petite Picassos used vibrant food puree “paint” to create their own masterpieces, taste-testing encouraged. Class ended with a colorful, baby-approved snack of blueberry carrot oat mini muffins, which you can try out at home:
Blueberry Carrot Oat Mini Muffins
1 cup rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs, room temperature
½ cup sugar
6 oz vanilla Greek yogurt, room temperature
½ cup carrot puree
1 tbsp vegetable oil
2 tsp vanilla
1 cup fresh blueberries
Preheat oven to 375° F.
Line mini muffin pan with paper liners or spray with non-stick cooking spray. In large mixing bowl, stir together oats, both flours, baking powder, baking soda, and salt. In medium bowl, whisk eggs and sugar until pale and frothy. Add yogurt, carrot puree, vegetable oil, and vanilla, whisking until fully combined and smooth. Add carrot mixture to flour mixture and stir with rubber spatula until flour is mostly incorporated. Gently fold blueberries into batter with a few revolutions, just enough to incorporate remaining flour and distribute berries evenly throughout.
Divide batter into muffin cups, using a tablespoon scoop to fill them almost to the top. Bake about 10 minutes, or until a toothpick inserted in the center comes out clean. Note: A regular muffin pan can be used instead, increasing the baking time to 20 minutes.
Tickets for our fall classes go on sale September 3—we hope to see you then!
Sarah Coffey is the Education Coordinator at the DMA.