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.

BLW Recipe: Herby Courgette and Cheese Muffins

Making these tasty, moist muffins in advance means they are great for a quick lunch and perfect for lunch boxes.

Makes 6 adult muffins and 6 baby muffins.

Ingredients:

2 cups self-raising flour

1 tsp dried oregano

1/4 cup vegetable oil

1 cup water

1 courgette, grated

50g cheddar cheese, grated

 

Method:

1. Preheat the oven to 180^oc and oil a muffin or bun tin with space for 12 muffins. Line each hole with a muffin case.
2. Add the flour and oregano into a large mixing bowl.
3. In a separate jug or bowl add the water and oil and mix.
4. Add the water and oil mixture slowly to the dry ingredients, mixing all the time.        
5. Once the mixture has come together add in the courgette and cheese and stir.
6. Spoon the mixture into each of the cases, I did 6 larger muffins and 6 smaller ones.
7. Put into the oven for 18-20 minutes or until golden on the top and cooked through.
8. Transfer the muffins to a baking tray to cool.
9. Serve! We had ours with tomatoes and some natural yogurt for a weekday lunch.