A recipe – Mini muffins for mini me
Sugar free muffins?
Have I become really boring recently? It seems that most of the baking I do is to try out sugar free, baby friendly things. Then again, one may argue if refined sugar free baking is really a dull subject, especially when so many people are trying to be a bit more health conscious (vegan is all the rage now)…
During our recent holiday in Lanzarote, our little one tried a variety of new foods, and he loved some madeleines in the shape of mini muffins the hotel buffet had at breakfast. Once back in London, I bought a mini muffin baking tray and decided to find some recipe that could be still decent enough to eat but of course minus the butter, the sugar and whatever else might have been in the full version.
I found one such recipe on a really useful book on baby weaning, which however required a little bit of adapting and testing (as it included sugar, for example). The result is a versatile base recipe that can be made into sweet or savoury muffins and is really easy to make with a set number of staple ingredients.
It’s a great way of getting little ones (and reluctant husbands, too) to eat veggies and fruit, it’s a portable snack and does taste really good, even for mums on the go.
Let me know what you think of it!
- 90gr self raising flour
- A pinch of bicarbonate of soda
- 50gr olive or rapeseed oil
- 1 free range egg
- 50gr grated carrots
- 50gr apple puree or grated apple
- 5 almonds, chopped in tiny bits
- 4 dried apricots, cut into very small pieces
- 3 tbs date syrup (or 20gr stevia)
- 20gr lucuma powder (optional)
- In a bowl, beat the egg with the oil. Add the carrots and the apple, mixing well then the almonds and the apricots. Finally, mix in the flour, the date syrup or stevia, lucuma if using and the bicarbonate of soda. Mix everything well, it will be a little dry at first but then quite soft.
- Fill 10 mini muffin tray holes to about the top of the rim. I used a silicon case, so no need for oil, but if you are using a metal tray is worth using paper cups or a spray of oil to avoid sticking.
- Bake in a pre-heated oven at 180c for about 15 mins or until risen and golden on the top.
- Remove from the tray and place on a cooling rack, then store in an air tight container for up to 3 days.
- 1) 50gr grated courgettes, 50gr grated carrots, 5 chopped dates, 10 chopped peanuts, 30gr coconut palm sugar
- 2) 50gr soft, boiled spinach, 50gr grated carrots, 20gr grated cheddar, 2 tbsp grated Grana Padano, 5 chopped pecan nuts