If you’ve read my recipe for potato scones, you’ll know I have a fussy eater. He’s now 20 months old and has a huge appetite but his diet still isn’t particularly….varied.
At nursery, he apparently eats everything they give him. But at home, he’s choosey. Picky. Downright irritating when it comes to food!
As a result, I’ve had to experiment with lots of baby led weaning recipes and fritter type things but the recipe that I come back to time and time again is my carrot and raisin muffins. And not only does he love them, but I do too.
For 12 cupcakes,
1 large carrot, peeled and diced in a food processor (or baby blender)
200g self raising flour
1tsp mixed spice
1/2 tsp bicarbonate of soda
150ml light olive oil
50g caster sugar (but you can do without and they still taste nice)
Preheat the oven to 175 degrees fan.
Mix together the diced carrot, raisins, sieved flour, spices and bicarb.
Whisk together the oil, sugar and eggs until they’re well mixed and quite creamy.
Pour the dry ingredients into the wet and mix together.
Line a muffin tray with cupcake cases and spoon in the mixture.
Bake for 20-25 minutes until they start to turn golden brown.
Take them out of the oven, and leave them to cool in the tray for a few minutes before turning them out on a wire rack to cool completely.
And there you have it. Easy low sugar carrot and raisin muffins. Enjoy!