Part 3/8:
Each child takes turns adding ingredients, with Claire reinforcing the idea that every participant should engage in the process to foster teamwork and learning.
Hands-On Baking
The baking proceeds with a lively spirit as the ingredients come together. Chef Anne highlights the importance of using pumpkin puree rather than canned pumpkin pie filling, educating her young chefs on the correct way to integrate pumpkin into their muffins. The group also tackles the task of measuring brown sugar, which requires a unique technique of packing it to ensure an accurate amount.