Makes: 15 baby muffins
Store: Up to 3 months in the freezer
Ingredients:
150g plain flour (preferably organic unbleached flour)
1/2 tsp baking powder
A pinch of ground cinnamon
1 farm egg
125ml full fat milk (can substitute with plain yoghurt)
50g unsalted butter, melted (or use 4 1/2 tbsp sunflower oil)
70g brown caster sugar
125g fresh blueberries (Can use any soft fruits - apples, banana or any combination)
How to prepare?
Preheat oven to 190°C
Grease a muffin tray or use paper muffin cups
Sift the flour, baking powder & cinnamon into a large bowl
In another large bowl, cream the butter and sugar, add in egg and milk and lastly the blueberries
Pour the wet ingredients into the flour mixture and quickly fold in but do not over-mix (The mixture should look lumpy and uneven)
Spoon the mixture into the prepared tin / muffin cups and bake for 15 minutes or until risen and golden
Cool on wire rack and serve or freeze
To reheat from frozen, bake in a preheated oven at 180°C for 5-6 minutes
Cut into small pieces before serve
~ Recipe by Cheng Yi
(modified from Baby & Toddler Healthy Eating Planner by Amanda Grant)
Store: Up to 3 months in the freezer
Ingredients:
150g plain flour (preferably organic unbleached flour)
1/2 tsp baking powder
A pinch of ground cinnamon
1 farm egg
125ml full fat milk (can substitute with plain yoghurt)
50g unsalted butter, melted (or use 4 1/2 tbsp sunflower oil)
70g brown caster sugar
125g fresh blueberries (Can use any soft fruits - apples, banana or any combination)
How to prepare?
Preheat oven to 190°C
Grease a muffin tray or use paper muffin cups
Sift the flour, baking powder & cinnamon into a large bowl
In another large bowl, cream the butter and sugar, add in egg and milk and lastly the blueberries
Pour the wet ingredients into the flour mixture and quickly fold in but do not over-mix (The mixture should look lumpy and uneven)
Spoon the mixture into the prepared tin / muffin cups and bake for 15 minutes or until risen and golden
Cool on wire rack and serve or freeze
To reheat from frozen, bake in a preheated oven at 180°C for 5-6 minutes
Cut into small pieces before serve
~ Recipe by Cheng Yi
(modified from Baby & Toddler Healthy Eating Planner by Amanda Grant)
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