I’m a mean mum. I don’t let Izzy eat anything sweet after 4.30pm and I try to limit the amount of chocolate/cakes she eats generally.
So maybe I’m a little strict about food. But she’s never hungry, she has lots of snacks – healthy ones mostly and the occasional treat.
What I do like to do is bake with her at home. She has all the fun of baking and I know exactly what has gone into the food she is eating. Cakes are our biggest treats. I especially like to teach her to make fruit cakes, banana bread, rock cakes with raisins and new to our recipe repertoire BLUEBERRY MUFFINS. Yum.
Izzy loves blueberries. Loves them. She also likes cake. A lot. A combo of the two was always going to be a winner.
To make these muffin/cakes ( it’s a bit more cakey than muffiny ( is muffiny a word) but totally delicious all the same) you will need:
250g Plain flour
225g Caster sugar
2 Medium Eggs
10g Baking powder
1tsp Vanilla extract
Pinch of salt
Preheat your oven to gas mark 4(180).
Mix together your flour, baking powder and salt in a bowl. In another bowl cream your butter and sugar together before adding your eggs and beating in well. Add your dry ingredients to the wet, adding your milk and vanilla at that time also and beat with a wooden spoon until smooth. Stir in your blueberries. Split between your cake cases/silicon muffin trays. The amount it makes depends on the size of muffin/cake cases you use… Also how generous your toddler is being with the dolloping. As a guide I made 12 normal sized cakes (cupcake size) and 6 mini muffins.
Bake for 20-25 minutes until golden and spring back when pressed lightly with a finger. Leave to cool on a wire rack.
You could lightly dust with some icing sugar to pretty them up afterwards.
* I also let Izzy add some blueberries to the top of her mini muffins which she enjoyed.
They really are delicious and so simple to make. A perfect breakfast treat for all the family.
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