Tuesday, 26 February 2013

RECIPE: Carrot & Apricot Baby Muffins


Now Baby Foodie is a little older, I am a little more relaxed about what he eats (not THAT relaxed though, controlled fun is what I'm about!). So as a little treat every now and then, I like to give him one of these super-light baby cakes. They freeze down really well so you can be quite reserved with them. The apricots give the muffins a nice little caramel taste and also help with the sweetness, meaning you need less sugar. Bonus.

Makes 15-18 baby muffins

50ml vegetable oil (plus a little extra if greasing the tins)
1 egg, beaten
100g grated carrot
60g finely chopped dried apricots (ready to eat version)
100g self raising flour
50g light brown sugar
Level teaspoon bicarbonate of soda

Grease a baby/mini muffin or line with cases.

Put the oil, egg, grated carrot and apricots into a mixing bowl and stir until well combined.

Add the flour sugar and bicarbonate of soda, stirring well.

Put the mixture into the prepared baby/mini muffin tin and bake at 180C/350C/Gas 4 for 10 minutes. Test the cakes by making sure a knife comes out clean when inserted into the cake.

3 comments:

  1. Yummy! Forget the kids. I think I will be eating these all myself.

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  2. Made these for my 1 year old girl tonight (with half the sugar and replaced 25g of flour by porridge oats) and she couldn't stop smiling as she was devouring it! Baby daddy also stole one.
    Thanks for the recipe!

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    Replies
    1. That's great! Love your adaptions so will give that a go for sure x

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