BLW Recipe: Carrot and Cumin Muffins

These little muffins are a perfect way to gently introduce your baby to spice. The cumin and carrot marry well to create a sweet flavour and a small kick of spice. With their moist middle and crumbly top they make a tasty lunch for babies and adults alike!

Makes: 12 small muffins.

Ingredients:

1 egg, beaten

½ cup full fat greek yogurt

⅓ cup vegetable/sunflower oil

1½ cups self-raising flour

1 tsp ground cumin

1 large carrot, peeled and grated

 

Method:

1. Preheat the oven to 200^oc and line a cupcake tray with cases (you can use a muffin tin for bigger muffins).
2. In a bowl add the egg, yogurt and oil and whisk until combined. Sprinkle in the cumin and whisk again.
3. Slowly sift in the flower, mixing to combine. The dough is a soft, wet dough. Don’t be tempted to add anymore flour as this will make the muffins too dense.
4. Stir in the grated carrot until they are flecked evenly throughout the dough.
5. Spoon the mixture into the 12 cases and put into the oven for around 20 minutes or until they are cooked through and golden on top.
6. Serve! We ate ours with some juicy watermelon.