The kids love to bake.. and I do let them have a go (and totally mess up our kitchen.. hehehe – but really, the mess is brief and totally worth it in terms of the life skills that they gain from this). Today my kids share with you our Yoghurt Pot Muffin recipe, that is super quick and easy to make. It is a staple in our house that you can easily vary to suit “what you have in”.
Like all mothers, I am constantly on the look out for new and interesting dishes to serve to my fussy toddler. I try as often as possible for him to eat our food, but as he has two warm meals a day (and we tend to have one, in the evening), I need more ideas and inspriation – somehow, he always seems to eat the same things! Add to this, that a 9 months, he only wanted fingerfood (luckily this changed when he was a little older) and Pip Squeak will no doubt go through a similar phase. Our staples became quiche (great for veg -will post a recipe ASAP) and meatballs. Both of these freeze really well, so you can always have meals stocked up in the freezer and the “effort” of making it is REALLY worth it!
And, I don’t know why I didn’t think of this sooner, now I have discovered Falafel! Again, like the meatballs you can make these in the oven, cutting down on “cooker time”, as well as frying fat. I haven’t tried freezing them yet, as they disappeared in no time out our house! But will try out before Pip Squeak starts finger eating, as these will be a great addition to her diet.
Here we go:
1/2 onion (chopped)
1 tin of 420g chickpeas (drained and left to dry a little)
Handful or parsley or corriander
Tsp ground cumin
Tsp ground coriander
2-3 Tblsp of flour (use chickpea flour if wheat intolerant)
Blend (minus flour) together. Once all mushy, add flour, to make managable consistency. Form balls and place in pre oiled tray. Dab with extra oil. Shove in oven for ~30-40 min at 200 C – turn once or twice carefully. Brush with extra oil if necessary!
Eat. Make yoghurt tip if you feel like it!
Have also seen a similar recipe with carrots – so guess you can sneak some veg in if you need to – can imagine courgette would work too, though it is quite wet and may need more flour to help keep it togther. Alternatively, add an egg…
Sorry! No photo this time. What a shame too, as the muffins did look rather scrummy, if I say so myself – even if the icing was a bit runny! No photos as they ALL got scoffed before I remembered to take one. And I tell you, that is quite an achievement, I made 12 + a cake (the original ingredients were for far too many, the recipe below is adjusted for about 12 muffins!!!). Much to the dismay of The Englishman and Red Ted, half he cake went to neighbours (saying thanks for all the fab hand me downs we get) and 10 muffins to a tea party in Ham!
Enough. Here is he recipe:
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt (unless you have used salted butter)
60g coco powder
200g icing sugar
handful of raspberries
Mix sugar and butter. Add eggs & vanilla. Mix all dry ingredients, then add alternating with the milk. Bake in 180 C approx 25min – but check. Also used these ingredients in a cake tin and it worked!!
Now my icing went all wrong. So the above is guess work. Not v helpful, eh? But it was yummy and the yummy bit where the raspberries. So. Advice from icing queen: use lots of butter. Whisk for AGES until it is nice and soft. Add some liquidised/ blended raspberries and then icing sugar. Don’t add all the raspberries (like i did) as they are v liquidy. Once you have a nice consistency, add remaining quartered raspberries for flavour and texture.