Wednesday, September 11, 2013
Homemade yummy mini Baby muffins!
My little girl Ciara is 9 months and a half and has been eating more and more food lately and is enjoying a variety of them. I've started to change things up a lot more now since she gets bored of repeats, and since her appetite is increasing, I try to come up with some snack ideas as well. I made a snack today for her which she seems to love! They're organic whole wheat raspberry/zucchini muffins! I made them in a mini muffin tray so that they would be bite size and snack friendly. I froze most of them and just take out 1 or two the night before I plan on giving them to her so they're always super fresh, but I only need to bake them once in a while!
(I used mostly organic ingredients but it's not a necessity.)
• 1 cup organic raspberries
• 1 good size organic grated zucchini (a bit larger than a banana).
• 1/4 cup homemade unsweetened organic applesauce
• 1 1/4 cup organic whole wheat flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp brown sugar (you can remove this if you want zero sugar content)
• 2 large organic egg whites
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• mini paper muffin liners for the tray
I preheated the oven at 350 f to start with. I had pre made the applesauce by peeling, cutting and steaming my organic apples then puree them. I also softened my raspberries a bit in a small pan.
I added all my dry ingredients in a bowl and whisked them together. I then mixed my sugar and butter with a hand mixer. I added the egg whites, vanilla extract, apple sauce and raspberries and mixed (with the hand mixer). I then added the grated zucchini and hand mixed with a spatula. I then added the dry ingredients and mixed that in with my spatula as well. I filled my paper muffin cups and popped them in to the over for approx. 20-25 minutes.
My daughter really enjoyed these! Just make sure you feel comfortable feeding your child the ingredients in these muffins, and consult your pediatrician if your not sure.