Tuesday, 16 October 2012

Toddler friendly Broccoli Muffins - dairy free!

I first made these little muffins several months ago and my son (then about 9 months) ate them up enthusiastically. Recently I have been trying to make our food work a bit harder for us in terms of being nutritious, without losing any of the deliciousness, so I have made a couple of adjustments.

These are easy to make, healthily packed with calcium and a big dose of wonderful broccoli. No added sugar or salt (there's a tiny amount in the yoghurt), Nutritional Yeast for vitamin B12, healthy rapeseed oil for fat, flaxseed for omega 3 oils and soy yoghurt for protein. Great for a snack or as part of any meal.

The recipe is adapted from this one on the Baby Led Weaning website.

Broccoli Muffins

Makes 21 toddler sized muffins or 26 mini muffins

200g broccoli
1 1/2 cups plain soy yoghurt (fortified with calcium and vitamins)
2 tsp cider vinegar
1/4 cup rapeseed oil (or olive)
1-2 tbsp tahini (this is a strong flavour so use less if you're not sure your little one likes it)
2 flax eggs *
1/2 cup Nutritional Yeast
1 3/4 cups self-raising flour
1/4 cup ground almonds (if making nut-free replace this with same amount self-raising flour)
A few sprigs of fresh herbs like parsley or thyme, chopped

2-3 tbsp fortified soy milk (or other dairy free milk)


Preheat oven to 190 C for fan ovens.

Make up flax eggs and refrigerate before starting on rest of recipe.

Cook broccoli. Cook finely and squash any pieces of stalk so no big pieces remain whole.

Mix yoghurt, cider vinegar, oil, tahini and flax eggs together.  Fold in the broccoli and nutritional yeast.

Add the flour, ground almonds and herbs and gently fold together (don't over mix, it will look lumpy). Add in the milk if needed to mix all the flour in. The mixture should be quite moist but not liquid.

Spoon into muffin cases (I use silicone cases, if using muffin tins or paper cases oil well to prevent sticking).

Bake for 15 minutes or until lightly browned with the top springing back when pressed. Let cool for a few minutes before tipping out and cooling on a wire rack. Store in an airtight box or freeze (they freeze and defrost very well).

* To make 1 flax egg: mix 1 tbsp ground flaxseeds with 3 tbsp cold water and whisk until it starts to get gelatinous. Refrigerate for 1/2 - 1 hour.

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