Most days it’s hard to convince Miss T (the Threenager with attitude) to eat anything besides chicken or peanut butter sandwiches and the occasional banana. We tried everything we could think of to coax her into trying new things but, like most pre-schoolers, she’s stubborn. So we got a bit sneaky. She likes to “make” stuff and decorate things, so we’ve been letting her get creative in the kitchen (with parental supervision of course). These muffins have turned out to be a massive hit. She does most of the measuring and mixing, we just melt the butter for her and take them in and out of the oven. Today they were blueberry but you can substitute just about anything (grated carrot with a pinch of cinnamon went down well last week).
Miss T‘s Muffins
2 cups flour
2 teaspoons baking powder
125 grams melted butter
2 eggs lightly beaten
1 cup milk (any kind )
1/3 cup rice malt syrup (or sweetener of choice).
1 cup blueberries (or whatever – choc chips, grated carrot, rasp etc).
Preheat your oven to 180 C and grease a 12 cup muffin tin or line with papers.
Mix all ingredients except fruit in a bowl with a wooden spoon until fairly smooth.
Gently stir through the fruit and divide mix evenly into muffin tin.
Bake approximately 15 mins or until slightly golden on top and muffins spring back when lightly pressed with your finger.
Cool and enjoy.
This mix can also be divided into about 24 mini muffins (just reduce cooking time to about 8 minutes) or as one “big cake” (needs about 10 mins extra oven time).