Breaking News! The pudding now has two teeth. Alleluia, I’m no longer having to mash, blitz and puree all food to a pulp. As a result this got me thinking. I wanted to create recipes which could be enjoyed by both myself and the Chief Taster aswell as the pudding, who is now my new Mini Taster, and doing a sterling job. Saving on making multiple meals and snacks I’m also able to introduce the pudding to a whole new world of tastes and textures, other than mashed banana and avocado. Although most of it still ends up planted to the floor.
So my recipes in 2016 will focus on food suitable for those with big appetites and little appetites. And although the pudding is not quite able to help me in the kitchen yet (but is a great project manager and frequently observes the action from his high chair) I do believe time spent in the kitchen is not only great fun but also a valuable skill to shape when you’re young. I’m not a trained cook or chef but I do love good food that is lovingly homemade and I believe this is something that ought to be shared.
With this in mind my recipes will be ideal if you’re looking to get children in on the action and you’re after simple yet tasty recipe inspiration. There will be nutritious and the occasional naughty treat up for grabs but NO food fads or diet trends! So grab a bowl, a whisk and a willing helper and try out these gorgeous clementine and carrot muffins. They’ve been given the seal of approval by the Mini Taster.
2. Into your mixing bowl add 3/4 cup of olive oil, 1 cup of full fat natural yoghurt, 1/2 cup of maple syrup, 2 eggs and 1tsp. vanilla extract. Whisk all the wet ingredients together.
3. Next add 2 cups of wholemeal flour, 1 tsp. baking powder, 2 tsp. cinnamon and 3 grated carrots to the wet ingredients in the bowl and stir everything together. Finally stir in the zest of two clementines.
4. Add the batter to your muffin try and bake at 180c for 20 minutes.
5. Leave to cool before enjoying!