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:
- Put flour, oats, sugar, baking powder and cinnamon in a large mixing bowl. Mix well.
- Add grated apple and sultanas/raisins. Mix again.
- Combine milk, yoghurt, egg, and oil in a jug. Mix then slowly pour into the flour mixture.
- Mix all the ingredients until combined then put a big dollop into muffin cases.
- 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.