Measuring Wet Ingredients

Measure milk, oil and honey the right way: use a liquid cup, read it at eye level and help sticky things slide out.

Wet ingredients are things like milk, oil and honey, and they need a different cup from flour. You will pour carefully, read the lines like a scientist and get every drop of the sticky stuff.

You will learn

• The difference between liquid and dry cups
• How to read a liquid cup at eye level
• How to measure sticky things like honey

What you need

• A clear liquid measuring cup
• Measuring spoons
• A small bowl
• A spatula
• A little oil
• Milk and honey
• Your grown-up

Steps

1. Choose a liquid cupA liquid measuring cup is clear, with lines on the side and a spout for pouring. Extra room at the top stops spills. Save your dry cups for flour and sugar.
2. Set it flat and pourWash your hands first, and check every ingredient with your grown-up for allergies. Put the cup on a flat counter, not in your hand. Pour slowly, then add the last bit a little at a time.
3. Read it at eye levelBend down so your eyes are level with the line. Looking from above can trick you. The flat middle of the liquid should sit right on the line, not the edge where it creeps up the cup.
4. Spoon over a small bowlFor small amounts like vanilla extract, fill the spoon over a small bowl, not over your batter. Batter is the runny mix that bakes into muffins or cake. If it spills, the extra lands in the small bowl.
5. Make sticky things slideHoney and maple syrup love to cling. Rub a thin coat of oil inside the cup or spoon first. The honey slides out, and a spatula scrapes out the rest.

Try it

• 
  Little Helpers

  Strawberry Milk

• 
  Little Helpers

  Vanilla Blueberry Muffins

Check yourself