Oat and apple muffin

We have been giving Evie finger food since she’s 6 months old. We still do a little spoon-feeding with cereal and yoghurt but we usually give her finger foods.

This evening I baked apple and oat muffin from the Rivercottage baby & toddler cookbook. She can have this as a morning or afternoon snack. It doesn’t have a lot of sugar but it uses whole milk and full-fat yoghurt because babies and toddlers need the fats. It can be frozen so a dozen will last us a few days.

You will need:

  • 200 g plain flour (or a combination of plain flour and wholemeal or spelt flour)
  • 50 g porridge oats
  • 50 g caster sugar
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 medium eating apple, peeled and grated
  • 125 ml full-fat plain yoghurt
  • 125 ml whole milk
  • 1 medium egg
  • 50 ml walnut oil (or rapeseed or sunflower oil)
  • 75 g raisins or sultanas

Pre-heated oven at 190˚C, muffin tray, large mixing bowl, measuring jugs, muffin cases

What to do:

  1. Put flour, oats, sugar, baking powder and cinnamon in a large mixing bowl. Mix well.
  2. Add grated apple and sultanas/raisins. Mix again.
  3. Combine milk, yoghurt, egg, and  oil in a jug. Mix then slowly pour into the flour mixture.
  4. Mix all the ingredients until combined then put a big dollop into muffin cases.
  5. Bake for 25 to 30 mins. Cool on wire rack.

Eat in 24 hour or freeze when cool. From frozen, take muffins out the night before to slowly defrost.

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