Franny is a bit of a lentil-weaver and I happen to know she consumes an inordinate amount of quinoa but these muffins nevertheless sound like they might actually taste nice…
Muffins
8oz wholemeal s-r flour
pinch cinnamon
pinch nutmeg
2oz chopped pecans (These are nice in the adult version, leave them out for a baby, or put in ground almonds for an older child who you know is not nut allergic)
2 oz desiccated coconut
6 oz grated carrots
6 oz grated apple
3 oz chopped dates (You’ll have to use your own skill and judgement here re choking. Maybe leave them out if the pincer grip hasn’t developed, maybe chop them up really small. You’ll know what’s best)
2 beaten eggs
4 fl oz sunflower oil
1 tsp vanilla extract
Mix all dry ingredients in one bowl and all wet in another, then combine and mix thoroughly. Spoon into muffin cases and put on a baking tray. Bake for 20 mins at 180 / GM 4.
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I made these with normal self raising flour, the suggested ground almonds, grated pear (as I didn’t have any apples) mixed spice instead of the cinnamon and nutmeg (would put a bit more in next time), and corn oil instead of vegetable. They worked well, and taste nice; but healthy! Good store cupboard recipe. Would make again. Thanks for the recipe.
These are in the oven right now and they smell amazing. Can you substitute the oil for anything else like milk or yogurt without stopping the recipe from working?
Well, babies do need fats, remember, so I wouldn’t, personally. Or is it for you? ;D