Having a toddler around is often an added incentive for me to whip up some really yummy goodies. The fact that she’s also quite adventurous with food and willing to try new things helps a lot. Unlike many of my Asian friends, I’ve taken a different approach to feeding Eva – nearly no porridge and plenty of “adult” food. Contrary to popular belief, toddlers and babies above 1 yo can eat adult food, provided that they have been introduced to chunky textures after 8-9 mths. This is important as babies need to learn how to chew and manage large chunks of food – hard and soft. Plus chunky textures also means good exercise for the gums!
I make nearly all the “adult food” that Eva eats, from pastas to muffins and cakes. This way, I ensure that she takes minimal amounts of sugar and salt and no preservatives or artificial flavouring. Doing this also helps us both when we go out for meals or travel because it means that she can join us at the table with minimal fuss and enjoys equal treatment that adults gets (plus herself too!). I believe that I have a budding foodie on my hand and she is starting to show a keen interest in the kitchen, often wandering in there whenever the light is turned on in hopes of catching a glimpse of food preparation in progress as well as to sneak in a bite or two!
Anyway, for this recipe, I cut back on the original amount of sugar (from 1 cup to 3/4 cup) and used a mix of berries instead. The result is a rather moist and fruity muffin that is not very sweet at all; great for toddlers and those of us who don’t have a sweet tooth! Plus it’s pack with lots of antioxidant and Vit-C goodness – beats OD-ing on vitamin c serums, no?
Very Berry Muffins
Adapted from Gourmet Girl’s Moist and Light Blueberry Muffins
3 cups cake flour
3/4 cup brown/black sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 cup plain yogurt (low-fat is alright but I’ve used full fat)
1/2 cup melted butter
1 cup blueberries
1/2 cup chopped strawberries
- Preheat oven to 190 °C. Sift all dry ingredients into a large bowl and set aside.
- Whisk all wet ingredients together and mix well.
- Add dry ingredients to egg-yogurt-sugar-vanilla essense mixture and mix with a wooden spoon until just barely combined. Add blueberries and fold in. Do not overmix as it’ll result in dense, dry muffins.
- Fill paper cups halfway and bake for 20 to 30 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.
- Serve warm/cool as is or with a sprinkling of icing sugar.