I love these muffins! Please note I have adapted this recipe for baking for my children and converted it to UK metric measurements for ease.
These are perfect as an on-the-go snack as well as for breakfast. They are easy to make with your little ones as you only need a spoon and two bowls! And best of all they are healthy, using honey as a sweetener (you could switch to maple syrup for under 1s). The muffins have an addition of flaxseed meal to replace one egg whilst adding extra omega-3s, and uses less fat compared to conventional muffins thanks to the addition of greek yoghurt (which also keeps it moist). You can use fresh or frozen raspberries and switch it for blueberries if you wanted!
I have written the ingredients for 6 muffins only. This is because so many times I want to bake but with it only being me, my husband and one toddler eating plus limited freezer space, we end up with excess and eat too many! Of course if you want to feed more mouths or for sharing, you can double or triple etc the recipe.
Another thing to note is that we normally don’t cook with much salt but it is quite essential in baking to bring out the flavours. I would omit the salt for under 1s and just a tiny pinch of it for toddlers.
How To Make Yummy Muffins
Makes 6 muffins
– 150g Plain Flour (or white wholewheat flour)
– 1.5 tbsp Milled Linseed (or milled flaxseed)
– 3/4 tsp Baking Powder
– 1/4 tsp Bicarbonate of Soda
– tiny pinch of Salt (can omit for small babies)
– 30g Butter (room temperature)
– 55g Honey (or maple syrup for under 1s)
– 1 Egg
– 60g Greek Yoghurt (room temperature)
– 1 tsp Vanilla Extract
– zest of 1 Lemon
– 2 tbsp Lemon Juice
– 100g Raspberries (fresh or frozen direct from freezer)
– 3 tbsp Turbinado sugar for topping (or demerara sugar/ omit)
Preheat oven to 190 degrees.
Put 6 paper cupcake cases into cupcake tray.
1) Get one small sized bowl and add plain flour, milled linseed, baking powder, bicarbonate of soda and salt (if using); mix with wooden spoon.
2) Get one medium sized bowl and add butter and honey. Mix until combined. Add egg, mix. Add Greek yoghurt, vanilla extract, lemon zest, lemon juice; mix. May look curdled at this stage.
3) Add dry ingredients to wet, mix until no more dry bits.
4) Gently fold in raspberries.
5) Scoop into cupcake cases (around 72g each). Sprinkle demerara sugar/ turbinado on top for crunch/ extra sweetness.
6) Bake for 20-24 minutes until a skewer comes out clean when inserted into centre.
Place onto wire baking rack after about 5 minutes to prevent tough cakes. Wait until cool and enjoy on their own or spread with nut butter on top.
Do let me know if you make them :)!
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