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.
This muffin recipe puts a twist on the regular choco chip muffin by adding spices. I used a spice I found in the Sunday Riverside market in Cardiff. It’s called Victorian cake spice. I’m not really sure what’s in it – if you know, feel free to enlighten us! But it smells of Christmas, of cinnamon and nutmeg!
I am using a recipe from a Marks and Spencer “magical muffins” cookbook (only £5!). This is the first muffin recipe I am using from the book. It’s a good muffins cookbook which contains sweet, savoury, and healthy muffins, and muffins for special occasions.
Most of the ingredients for this recipe are stock items in my pantry. The only things I needed were fresh flat-leaf parsley, courgette, and Spanish manchego cheese. The trickiest bit is having a shredded courgette but I have my trusty magimix food processor for that.
Add egg mixture to the flour mixture and gently stir to mix well.
Add the courgettes. Lightly stir.
Add the manchego. Lightly stir.
Add parsley. Lightly stir.
Really, don’t over-stir. It’s fine if it’s a bit lumpy.
Divide evenly in the muffin tray filling it at least 2/3 full.
Cook in the oven for about 25 mins until it’s golden. You can test if the muffins are already cooked by sticking in a toothpick and if it comes clean then it’s cooked.
Remove from the oven leave it on the tray for a bit and then transfer on a wire rack to cook properly. Eat it right away (most awesome idea) or you can freeze it for about a month. I like mine with a bit of butter but Dan prefers it without.