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.


Spanish manchego and courgette muffins

Spanish manchego muffins © dan and tuesday

Spanish manchego muffins © dan and tuesday

This evening I am channelling my friend and colleague, Sandy, who is the best muffin baker I know. I’ve decided to make a savoury muffin after Sandy made Hugh Fearnley-Whittingstall’s courgette and pine nut muffins for my bbq birthday party last month.

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.

shredded courgettes © dan and tuesday

shredded courgettes © dan and tuesday

You need:

  • 150 50 ml vegetable oil
  • 280 grams plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp granulated/caster sugar
  • 2 medium free-range eggs
  • 175 ml milk
  • 400 g shredded courgettes
  • 30 grams grated Spanish manchego cheese
  • 2 tbsp chopped fresh flat-leaf parsley


  • grater for cheese and courgette
  • food processor (optional)
  • 12-cup muffin tray oiled or line with muffin cases
  • muffin cases (optional)
  • Pre-heated oven at 200˚C
  • mixing bowls
  • beater (optional)
oiling the muffin tray © dan and tuesday

oiling the muffin tray © dan and tuesday

What to do:

  1. Sift flour, baking powder, and salt into a big bowl. Add the sugar and mix well.

    sifting flour © dan and tuesday

    sifting flour © dan and tuesday

  2. In another bowl, beat the eggs lightly with a fork or a beater. Stir in milk and the vegetable oil and mix well.

    beating the eggs © dan and tuesday

    beating the eggs © dan and tuesday

  3. Add egg mixture to the flour mixture and gently stir to mix well.
  4. Add the courgettes. Lightly stir.
  5. Add the manchego. Lightly stir.
  6. Add parsley. Lightly stir.
  7. Really, don’t over-stir. It’s fine if it’s a bit lumpy.
  8. Divide evenly in the muffin tray filling it at least 2/3 full.
  9. 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.
  10. 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.
lovely savoury muffins © dan and tuesday

lovely savoury muffins © dan and tuesday

What I want to try next time with this recipe

  • use different fresh herb like oregano, rosemary or basil
  • use less oil
  • use young spinach with the cheese
  • oh, and use more cheese!
  • Manchego cheese is a bit mild for me so I might try a strong cheese like smoked applewood or even parmesan next time.

morning muffin

This is from the recipe book GI High Energy Cookbook.

170 g dried apricots, coarsely chopped
170g unsweetened muesli
250 g self-raising flour
1 tsp baking powder
250 ml orange juice (fresh is better!)
zest of 1 orange
3 tbsp vegetable oil
100 ml honey
1 large free-range egg

What to do

  1. Out apricots, muesli, flour, baking powder in large mixing bowl.
  2. In a separate bowl, mix juice, zest, oil, honey and egg. Fold into the dry ingredients, but do not overmix.
  3. Spoon the mixture into the paper muffin cases.
  4. Bake in a preheated oven at 150˚C (fan-assisted oven) for 10-15 mins until golden and risen.
  5. Remove from the oven and serve or transfer to a cooling rack for freezing.