Muffins can be healthy for toddlers. This recipe packs the goodness of eggs, carrot, milk, yogurt and almonds to support your young child’s growth.
Muffins can be healthy for toddlers. This recipe packs the goodness of eggs, carrot, milk, yogurt and almonds to support your young child’s growth.
CARROT AND ALMOND MUFFINS
Makes 8 to 10 pieces
Butter, for greasing
Icing, for glazing
Mixture A
1 egg
40ml canola oil
100g carrot, steamed till soft and then pureed
50ml plain yogurt
35ml milk
45g sugar
15ml honey
Mixture B
110g plain fl our
2.5g baking powder
2.5g baking soda
60g almonds, skin removed, roasted and grounded
1. Preheat oven to 190 deg C. Grease a muf n tray with butter.
2. Combine the ingredients for both mixtures separately.
3. Slowly add mixture A into mixture B, until it becomes a smooth batter.
4. Fill the moulds of the tray three- quarters of the way with batter.
5. Put tray into oven and bake for 22 to 25 minutes, or until a skewer comes out clean.
6. Remove tray from oven and leave to cool on a wire rack. After 15 minutes, tap the tray rmly a few times and give it a few gentle shakes to loosen the muf ns. Turn muf ns over onto wire rack, remove from tray and let them cool completely.
7. Glaze with icing, if you like.
This recipe is suitable for toddlers from 12 months old.
PHOTOGRAPHY: VERONICA TAY ASSISTED BY SHERMAN SEE-THO. ART DIRECTION & STYLING: EILANE WANG. TRAY: THE SHABBY CHIC STORE. OTHERS: STYLIST’S OWN
