Sundays with Sparky: Crudmuffins

Sundays with Sparky: Crudmuffins

Sparky’s friends enjoy wordplay – and, being the age that they are, their favorite way to play with words is coming up with creative substitutes for  inappropriate words.  Dr. Lasergonapus (frequent collaborator here in the Hays kitchen) in particular celebrates the epithet “Crudmuffins!” One day he asked me if we could come up with a recipe for them.

I was only too happy to oblige.

So, we created a basic muffin dough and crudded it up.  The end result is a somewhat more…cruddy…. take on “worms and dirt” which turned out to be surprisingly tasty.

003First, line two muffin tins with liners and preheat your oven to 375 degrees.  We decided to do one one tray of mini-muffins, and one tray of regular-sized ones. Here’s the basic muffin batter:

10 tbsp melted butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups plain low-fat yogurt
1/2 teaspoon table salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3 cups unbleached all-purpose flour

015Sparky and Dr. Lasergonapus just dumped everything in a bowl and folded it all together – if you aren’t looking for crud, this batter will take any relatively dry mix-in (e.g. fresh berries, orange zest and cranberries, shredded carrots, chocolate chips, nuts.)  I found it easier to have Sparky start with the wet ingredients (butter, eggs, yogurt and sugar) blend that thoroughly and then add the remaining ingredients ending with the flour, being careful not to overmix (batter should be lumpy even before you deliberately add lumps)  Once you have something resembling a lumpy batter, add:

2/3 cup Apple Jacks cereal (because it is orange and green, and also for flavor)
1 1/2 tbsp green/purple sprinkles

022To ensure even distribution of the Apple Jacks, we put a few in the bottom of each lined muffin tin.  Since the batter was lumpy and difficult, we poured it into a gallon-sized zip-top bag, cut off the corner and used it like a pastry bag to have more control over filling our muffin tins.

In your blender or in a mortar and pestle, pulverize the following (we chose to keep the oreos separate to have more control over the color, but you can dump them all in together if you want)

6 graham crackers, 4 tbsp butter and a tablespoon of orange-colored sugar

12 Oreo cookies

039We sprinkled this on top of the batter, and then baked it for 10-15 minutes for the mini-muffins, and 20-30 minutes for the larger ones.  Poke them with a toothpick to test for doneness – it should come out clean.




After the muffins cooled, we further “crudded” them up by adding sour gummy worms and sour patch zombies to the top.  Dr. Lasergonapus invited Zuko to check out the finished result.

Aaaaiiigh!  Enjoy!


Filed under: Cooking with Kids, Recipe

Tags: dessert, muffin, snack

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