I have been trying to introduce the toddler twosome to a few new reasonably healthy toddler snacks for morning /afternoon tea lately. We are stuck in a bit of a rut with the crispy, crunchy cracker type snacks as that it what Ruby is happiest with!
But we haven't gotten this far with her SPD food aversion issues by not trying and retrying new things so i have persevered...and finally i have found a winner with both girls...and the grown up part of the family too!
So of course i thought i better share my good luck with you! I found this recipe for muffins in my Gran's old recipe book and i do vaguely remember the taste from childhood but I'm pretty sure i had no idea they had 3 vegetables in them! It's a pretty basic muffin recipe with grated vegies so I'm sure there are quite a few similar versions floating out there....but I'm sticking with my Gran's as it tastes wonderful...the brown sugar really lends a warm sweetness to them....I guess they aren't super healthy but they still provide a good vegie boost to the toddler twosome's diet....every bit counts at the moment as far as i am concerned!!
CARROT, SWEET POTATO & PUMPKIN MUFFINS
You'll Need....
- 1 Teaspoon baking powder
- 1 Cup Plain Flour
- 1/2 Cup Brown Sugar
- 1/3 Cup Grated Sweet Potato
- 1/3 Cup Grated Carrot
- 1/2 Cup Grated pumpkin (I used Kent as that is what we have in the garden at moment!)
- 2 Eggs (lightly beaten)
- 1/4 Cup Oil (Vegetable or Canola...Gran didn't specify but i used Canola)
Now you need to....
Sift the flour and baking powder into a bowl and then make a well in the centre.
Add sugar, eggs, grated vegies and oil and combine well.
Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
Leave in the tin for 10 mins before turning out onto a rack to cool.
The texture of these muffins is soft on the inside but with a few crunchy bits on the crust so i think that appealed to Ruby. They weren't too gluggy or too dry so were quite easy for her to chew and swallow. The swallowing part is often a problem with cakey type foods. But i was really pleased with how both girls took to these and they give me another option at snack time!
Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted.....
Broccoli & Zucchini Choc Muffins Toddler Fruit Balls
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Warm Wishes....
They sound really yummy.
ReplyDeleteThey are Fiona...i had quite a few myself!!
DeleteThe first muffins look like a must try for me. Instead of using grated veggies, do you think purée would work?
ReplyDeleteI sent you a reply via email Sybil but for anyone else reading i can't see why not...i would use less oil and 3/4 cup puree. Apple with pumpkin would be nice too!
DeleteLooks and sounds amazing, I severely need inspiration for my toddler he's not eating well
ReplyDeleteI think we all need a little inspiration when feeding fussy toddlers...i know i do! Hope things improve soon for you both xx
DeleteOoh, don't have any sweet potatoes, but I have LOTS of pumpkin! Thanks so much for sharing your family recipe! These are on my list for tomorrow :)
ReplyDelete-Jaime
I love anything with pumpkin in it...especially home grown...your will be lovely Jaime!!
DeleteMy kids would like those for sure. Good for you, Jode - you are an inspiration to all of us to persevere in tough times. It's exhausting sometimes when you are making slow progress, but you're right - every tiny step forward is at least in the right direction. Look how far Ruby has come!
ReplyDeleteThanks Sherri...she has come a long way...just need to keep reminding myself of that fact!
DeleteThese look pretty yummy. We'll give them a try!
ReplyDeleteI hope you like them Jessica...they freeze well too!
DeleteDo you think you could use canned pumpkin? I have that in my pantry.
ReplyDeleteWe don't have canned pumpkin here in Australia Audrey so i'm not sure of the texture...but if it is runny i would think use about 3/4 cup and less oil or if it is gluggy perhaps use 1 cup? Am sure they will still turn out fine!
DeleteAudrey 15, if you try it with the canned pumpkin please share! Can't find pumpkins anymore but these would be a great on the go breakfast to freeze. They look delicious! Thank you so much for sharing!!! :)
ReplyDeleteHi Jode, just wanted to tell you how much we are loving your Gran's muffins over here! I used all pumpkin for the veggies and didn't have oil so used melted butter instead - they are so yummy. Thanks again for sharing the recipe (and helping me use up some pumpkin!)
ReplyDelete-Jaime
That's wonderful Jaimie!Glad they were a hit...a bit moreish aren't they ;)
DeleteWe love making carrot cake and carrot muffins, but now I am inspired to add in other veggies as well. I have some butternut squash right now, so I think I will try a variation on this recipe of yours with the butternut squash. Super excited!
ReplyDeleteYum...sounds lovely Jennifer...i am on a real add vegies to everything kick at the moment...thank goodness i am having some success too!!
DeleteThis look great! Can I say how jealous I am that you have pumpkins in your yard. Love the addition of the sweet potato.
ReplyDeleteThese are great Jodi! Just cooked up a batch with pumpkin puree and they turned out great! I used 3/4 pumpkin and added another 1/2 of flour to the second batch I made. They tasted fine either way, though. Oh and I added some cinnamon and nutmeg!
ReplyDeleteSo glad you got another option for both girls!
Alisha @ www.YourKidsTable.com
Thanks Alisha...glad they worked with the pureee too! Never thought of adding cinnamon and nutmeg...will trial next time and see how the girls go!
DeleteLooks like a great way to get in some sneaky veges!
ReplyDeleteThanks for linking to the Sunday Showcase
These look so yummy :) Do you know if canned pumpkin would work?
ReplyDeleteThanks for linking up to the Kid's Co-op. I`m featuring your muffins on my post for this week's Co-Op post.
I made them with half a can of pumpkin and pureed the veggies, added some cinnamon, and mixed half bran and half flour and they were delicious!
ReplyDeleteI have truly inspired me. I'm finally back in the kitchen I've tried this recipe (with a few additions: raisins and vanilla essence) with success :0)I'll be tuning in for more inspiration. Have a great weekend!
ReplyDeletedo you think carrot, sweet potato, apple would work?
ReplyDeleteI think the addition of apple would be lovely. I'd probably use apple puree and add a dash of cinnamon and a little extra flour...let me know how you go!!
ReplyDeleteI made these with the puree....they were excellent!
ReplyDeletethanks for share..
ReplyDeleteI'm not a natural cook. I need an exact recipe to try. Those who have tried puree's how much of each? Thanks
ReplyDelete