Another great base recipe from “Feeding Fussy Kids” – with a few tweaks I found this recipe produced a moist, super healthy mini muffin that delivered on flavor. Since my wild-animal they call a toddler has a “thing” against the texture of muffins, I crumbled these with yogurt and a little honey and even warmed them with a little milk for breakfast. Give them a go – if you have a dry store behind you i’m certain you’ll have most of the ingredients on hand.
These , iced with cream-cheese or naughty butter-cream and sprinkle with brown sugar would make a superb toddler party cupcake 😉
Whole-meal Apple muffins
1 C wholemeal Self raising flour ( I used 1 C wholemeal plain flour with 2 t baking powder)
1 C white self raising flour
1/2 t cinnamon
2/3 C raw sugar
( I used about 1/3 as my little man’s used to things less sweet, however, these are full of the good-stuff so 2/3 C isn’t bad at all here in my opinion)
2 T wheat germ
1 C grated apple
OR I used 1/2 C grated apple and 1/2 C mashed banana – worked great.
1 egg, lightly beaten
3/4 C milk
1/2 C vegetable oil
Preheat your oven to 180 degrees C and grease 12 muffin tins. (i find margarine applied with a paper-towel is the best greaser out there)
Sift the flours and cinnamon (and baking powder if using) into a large bowl, re-adding the husks. Stir in the sugar and wheat germ then make a well in the center.
whisk up the rest of the ingredients – apple, egg, milk and oil – and add to the dry mix, being careful not to over-mix – no one likes tough muffins ! Just mix until its juuuuuust combined.
Spoon into your muffin pans and bake 20 minutes until the cakes are springy to a gentle touch. I checked mine after 15 as i really cant stand dried-out muffins that seem to plague cafe’s these days !!