Nectarine Muffins

(Modified from Baby & Toddler Healthy Eating Planner by Amanda Grant)

Ingredients:
185gm plain flour (preferably organic unbleached flour)
1 ½ tsp baking powder
80g castor brown sugar
1 free range egg
125ml full fat milk
1 tsp vanilla essence
45 gm unsalted butter,melted
2 tbsp Cream Cheese
2 ripe nectarines (or about 160-170gm after peeled and pitted)
2 tbsp black currants (optional)
Roughly 1 cup of oats (optional or you can add in the oats especially if the batter appeared a little too wet)

How to prepare:
Preheat oven to 180*C. Butter mini-muffin tray or prepare mini muffin cups.
Sift flour & baking powder into a large bowl. Stir in sugar.
Wash, peel and pit the nectarines. Chop up one of them into tiny bits and puree the other one.
In a separate bowl, whisk egg, milk , vanilla essence, cream cheese and melted butter together. Stir in the pureed nectarine.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and the chopped nectarines (and black currants and / or oats if you like or especially if the mixture appeared too wet) and mix gently until you have a wet lumpy batter. Spoon the batter into mini muffin cups and bake in hot oven for 15-20 minutes, until risen and golden. Cool on a wire rack.
Chopped into smaller pieces before serving.

French Toast

Ingredients:
Grape seed oil – a little
Wholemeal Bread – 1 1/2 slices
Free Range Egg – 1
Full Fat Milk – 1 oz
A little brown sugar to taste (Optional)
Shredded Cheddar Cheese -1-2 tsp (Optional)

How to prepare:
Beat the egg together with milk and cheddar cheese. Dip the bread into the mixture to cover both sides and pan fry both sides of the bread with a little grape seed oil till golden brown. Dish up and cool before serving. You can cut up the bread into small triangle or square shapes using scissors or cut into other interesting shapes using cookie cutters.

Nectarine Smoothie

Ingredients:
Ripe Nectarine - 1
Full Fat Milk – 3 oz
Baby Cereal – 1-2 tsp ( Optional)

How to prepare:
Blend everything together till smooth. Serve immediately. A great breakfast and mid-afternoon snack.

Blueberry / Banana / Apple Muffins

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)

Banana & Berries or Avocado & Banana Smoothie

Ingredients:
Fresh milk - 3oz or depending on your child's appetite & preference

Banana - Half
Strawberries - 2
Blueberries - 5-6

OR

Ripe Avocado - 2 tablespoon
Banana - Half

Blend everything together and serve immediately
Great for breakfast or mid afternoon snacks

~Recipe by Cheng Yi

Chicken Pasta for Baby

Ingredient:

Chopped fine ~ Big onion, Carrot, Tomato & Zuchini or courgetteChicken breast ~ Minced

How to prepare?

A pot of water bring to boilAdd in baby ABC pastaCooked till soft (softness depending on the baby’s age)First, stir fry the onion in olive oil until fragrantadd minced chicken breastThen add the rest of the ingredients and stir fry till tenderAdd ikan bilis stock to simmer till soft

To serve:

Pour the sauce over the cooked ABC pastathen shred some cheese on top of it and mix it

~ Recipe by Cheng Yi