Tag Archives: baby led weaning

Low sugar carrot and raisin muffins

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)

120g raisins

200g self raising flour

1tsp cinnamon

1tsp mixed spice

1/2 tsp bicarbonate of soda

150ml light olive oil

2 eggs

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!

Baby food: potato scones

I have a fussy eater. He’s only eight months old and can’t keep saliva from POURING out of his month yet he’s managed to develop very strong views on what baby food he will and will not eat.


It has made the weaning process very very challenging.

As a result, I’ve had to be quite resourceful and very patient trying different baby food and gradually I’ve found things he’ll eat.

One such recipe I’ve created is baby friendly potato scones. They’re very simple to make and even tasty enough for adults to enjoy too. Plus, he can pick them up and feed himself which is an added bonus!

To make 24, you will need:

500g potatoes

25g unsalted butter

A dash of milk

120g plain flour

Peel and cut the potatoes into small roast potato sized chunks and boil in a saucepan for 10-12 minutes until very soft.

Put them through a ricer or use a masher, and then put them back into the pot with the butter and milk and mix until you have mashed potato.

Add the plain flour to the pot and mix well.  It will form a dough.

floury mashed potato

potato scone dough 1

Roll the dough out on a floured surface until it is half a cm thick and use a pastry cutter to cut 24 rounds.

potato scone dough 2

Put a non stick frying pan on a medium heat and add a few of the scones at a time. Cook for 3 minutes on each side until lightly browned and then turn onto a wire rack to cool.baby potato scones

They will then last 3 days in the fridge or can be stored in the freezer until you need them.  potato scones