From Jellies and Decorated Pumpkins to Muffins and Gourds!!

Just when you thought your imagination couldn't win you anything! Toddlers to teens can enter their exhibits!
Click on a category below to see the rules and classes!

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General Rules

Arts and Crafts

Photography

Canning

Creativity

Conservation

Eggs

Flowers

Fruit

Vegetables

Baking

2021 Youth Baking Challenge Class

Pistachio Muffins

1 and 1/3 Cups All Purpose Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

3/4 Cup Shelled Pistachios
​(finely chopped)

1/2 Cup Unsalted Butter
​(softened to room temperature)

2/3 Cup Granulated Sugar

2 Large Eggs

1/2 Cup Greek Yogurt

2 Teaspoons Vanilla Extract

1/2 Cup Shelled Pistachios
​(coarsely chopped)

1. Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin tin with non-stick spray, or line with cupcake liners. Set aside.
2. In a medium size bowl, whisk together the flour, baking powder, salt, and finely chopped pistachios. Set aside.
3. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating until incorporated. Add the yogurt and the vanilla and beat again on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as necessary.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.
5. Spoon the batter evenly into the 12 prepared wells. Sprinkle the tops of the mounds of batter with the coarsely chopped pistachios.
6. Bake the muffins for 5 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown. Remove from the oven and allow them to cool in the pan for about 10 minutes before removing from the pan to cool completely on a wire rack. Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 weeks. Keep in mind, as the muffins sit, the pistachios on top will collect moisture and lose their crunch. Muffins freeze well, up to 2 months. Thaw in refrigerator or heat in the microwave about 15 seconds before serving.

MUST BE ON A WHITE PLATE
​INSIDE A CLEAR ZIP LOCK BAG.