Recipe : Muffins : Toddler

“Anyone got any gorgeous, delicious, HEALTHY recipes? My DD (darling daughter) has withdrawal symptoms from not baking.”This was the rallying cry that went up on our recipes forum recently and we don’t think you’ll be disappointed with the response from babyworlders’ who shared their favourite bakes – not all healthy but hey! you can’t be all of the time can you?!

NB These recipes are provided by our members. We have not tested them (yet!) ourselves. If you have a go and it’s a success why not let us know and send a pic? Email your recipe successes to editor@babyworld.co.uk

Carrot and Pineapple muffins

I do like making these, as I feel that although they’re sweet and
a treat, they are really healthy. And although it’s not in the recipe,
I also add half a dozen very finely chopped dried apricots!Suzanne
(recipes forum moderator)

• Suitable for children from 12 months
• Makes 12 muffins (or approx. 24 if you use fairy-cake cases)
• Suitable for freezing

• 125g/4oz plain flour (or 3oz plain flour and 1/2oz wheatgerm)
• 125g/4oz plain wholemeal flour
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• 1tsp ground ginger
• ½ tsp salt
• 200ml/7fl oz vegetable oil
• 90g/31/2 oz caster sugar
• 2 eggs
• 125g/4oz carrots, finely grated
• 225g/8oz tinned crushed pineapple, semi-drained
• 125g/4oz raisins

Method

1. Preheat oven to 180oc/350of/gas mark 4. Sift together the flours,
baking powder, bicarbonate of soda, cinnamon, ginger and salt and mix
well.

2. In another large bowl, beat the oil, sugar and eggs until combined,
and then add the carrots, crushed pineapple and raisins.

3. Gradually add the flour mixture, beating just enough to combine all
the ingredients

4. Pour into muffin trays lined with paper cases and bake for 25 minutes.
These can also be cooked in fairy-cake trays, but reduce the cooking time
to around 15 minutes. When they are cooked, (springy/firm to touch and
golden brown) cool on a wire rack.

Banana and Nut bread

I have to share this with you, it is just a wonderful snack for children
and very yummy for us mummies!!! alixalcott

• 3 ripe mashed bananas
• 2 eggs well beaten
• 2 cups plain flour
• 3/4 cups caster sugar
• 1tsp baking powder
• 1/2 cup coursely chopped walnuts

Method

1. Pre-heat oven to 180c/350F
2. Line a loaf tin. Mix banana and eggs together in a large bowl. Stir
in flour, sugar and baking powder. Add nuts and blend together.
3. Put in tin and bake in the oven for 1 hour.
4. Enjoy warm with a thin layer of spread. Can be eaten cold too.

Caramel Apple Tart

I have this recipe, but it is not a cake, more like a cakey dessert
- it is yummy though! My mum sent it to me from S.A. and I have just copied
and pasted – not sure if there are any funny ingredients! Jules

• 50 grams marg
• 200 grams sugar
• 3 eggs
• 120 grams flour
• 10 mls baking powder
• pinch of salt
• 60 mls milk
• 1 can of apples (825 grams)

Method

1. Cream margarine and sugar
2. Add eggs one at a time beating well in between
3. Add sifted ingredients and milk alternately
4. Pour into ovenproof dish
5. Spread apples over mixture
6. Bake at 200 degrees F for +/- 40 mins ( I put a piece of foil over
if it browns too much too quickly)
7. Pour sauce over cooked tart.

Caramel Sauce

• 100 grams sugar
• 50 grams marg /butter
• 60 mls milk
• 5 mls caramel essence

Method

1. Place all ingredients in a pot
2. Stir over medium heat until marg melts
3. Pour over immediately after removing cake from oven

Apple crumble cake

This is a Gary Rhodes recipe I have made lots it’s lovely and really
easy. billycar

• 12 oz cooking apples peeled cored chopped finely
• 8 oz self raising flour
• pinch of salt, cinnamon and nutmeg
• 4 oz butter chopped into small pieces
• 4 oz soft brown sugar,plus a little more for top
• 2-3 tbsp milk

Method

1. Pre heat oven to gas mark 4, grease 9 in sandwich or flapjack type
tin.
2. Sift flour and spices. rub in butter until fine breadcrumbs.
3. Mix apples with sugar and stir into flour mix adding milk until a soft
but not sticky batter is formed.
4. Sprinkle on a little sugar, cook for 40-50 mins until skewer comes
out clean. YUM!

Low fat wholemeal raspberry lemon muffins

Have just made some of these and they are yummy!

• 2 cups/320g, wholemeal self-raising flour
• 1/2 cup/75g white SR flour
• 1/2 tsp bicardonate of soda
• 3/4 cup/165g caster sugar
• 2 tsp finely grated lemon rind
• 2 eggs
• 1 cup/250ml skimmed milk
• 1/4 cup/60ml vegetable oil
• 125 g fresh raspberries
• 1/4 cup flaked almonds

Method

1. Preheat oven to moderately hot/150-180
2. Grease muffin pan
3. Sift flour, soda and sugar in to bowl
4. Stir in rind
5. Combine eggs, milk and oil
6. Add raspberries
7. Spoon mix in to pan
8. Sprinkle with nuts
9. Bake for 25 mins, until golden brown.

Chocolate truffles

I make these in huge batches for presents – I usually just make the
plain ones, they are yummy! This recipe is taken from Delia Smith’s Christmas
and The Delia Collection: Chocolate. Lisalulu

Basic truffle mixture

• 5 oz (150 g) very best quality dark chocolate (at least 75 per cent
  cocoa solids)
• 5 fl oz (150 ml) thick double cream
• 1 oz (25 g) unsalted butter
• 2 tablespoons rum or brandy
• 1 level tablespoon Greek yoghurt

For the plain truffles

• 1 level dessertspoon cocoa powder

For the ginger truffles

• 3/4 oz (20 g) preserved ginger, very finely chopped, plus some extra
  cut into small pieces

For the toasted almond truffles

• 1 oz (25 g) flaked almonds, very finely chopped and well toasted

For the chocolate-coated truffles

• 2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
• œ teaspoon groundnut oil
• a little cocoa for dusting

Method

You will also need some paper sweet cases and, for the chocolate-coated
truffles, a sheet of silicone paper (baking parchment).

For the basic truffle mixture, break the chocolate into squares and place
it in the bowl of a food processor. Switch on and grind the chocolate
until it looks granular, like sugar. Now place the cream, butter and rum
or brandy in a small saucepan and bring these to simmering point. Then,
with the motor switched on, pour the mixture through the feeder tube of
the processor and continue to blend until you have a smooth, blended mixture.
Now add the yoghurt and blend again for a few seconds. Next transfer the
mixture, which will be very liquid at this stage, into a bowl, allow it
to get quite cold, then cover it with clingfilm and refrigerate overnight.
Don’t worry: it will thicken up after several hours.

Next day divide the mixture equally among four small bowls, and keep
each one in the fridge until you need it. Then proceed with the following
to make four different varieties. Make sure you have all the little paper
cases opened out ready before your hands get all chocolatey!

Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on
to a flat plate, then take heaped half teaspoons of the first batch of
truffle mixture and either dust each one straight away all over, which
gives the truffle a rough, rock-like appearance, or dust your hands in
cocoa and roll each piece into a ball and then roll it in the cocoa powder
if you like a smoother look. Place it immediately into a paper case. Obviously
the less handling the better as the warmth of your hands melts the chocolate.

Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture
using a fork, then proceed as above, taking small pieces, rolling or not
(as you wish), and dusting with cocoa powder before transferring each
one to a paper case.

Toasted almond truffles
Sprinkle the very finely chopped toasted almond flakes on a flat plate,
take half a teaspoonful of the third batch of truffle mixture and roll
it round in the nuts, pressing them to form an outer coating.

Chocolate-coated truffles
For these you need to set the chocolate and oil in a bowl over some hot
but not boiling water and allow it to melt until it becomes liquid, then
remove the pan from the heat. Now spread some silicone paper on a flat
surface and, dusting your hands with cocoa, roll each truffle into a little
ball. Using two flat skewers, one to spike the truffle and one to manoeuvre
it, dip each truffle in the chocolate so that it gets a thin coating and
then quickly transfer it to the paper. If the chocolate begins to thicken
replace the pan on the heat so that it will liquefy again. Leave the coated
truffles to set completely then, using a palette knife, quickly transfer
them into their waiting paper cases.

Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated
and eat within three days. Alternatively, truffles are ideal for freezing.