Blueberry and cinnamon muffin recipe

If Autumn is not a good enough reason to bring cinnamon back, I don’t know what is. It has to be my favourite spice with nutmeg coming in a close second.

This week I baked my first ever batch of muffins and they were a huge success even if I do say so myself! Moist yet soft inside with a crisp crust on top. I’ve been asked for the recipe so many times since, so here you are:

Ingredients:

1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups SR flour

2 tsp baking powder 

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla essence

1 1/2 cup blueberries

For sugar topping:

3 tsp sugar

1 tsp cinnamon


Method:

  1. Cream butter and sugar. Add egg and mix well   
  2. Soft flour, baking powder and salt in a small bowl. Add flour mixture and milk alternatively to butter mixture. Add vanilla. Gently stir in blueberries  
  3. Spoon butter into muffin pans
  4. Combine sugar and cinnamon and sprinkle over muffins  
  5. Bake at 200 degrees for 20-25 minutes
  6. Makes 12 muffins   
  7. Enjoy!! ❤

If you make these I would love to hear how you got on – don’t be afraid to substitute the blueberries for strawberries or other fruit – I’m trying them again next week but with chocolate chips instead!

Thanks for reading 🙂

Hannah xx

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A baby friendly fry up

It’s the weekend – hooray! Time to think about breakfast…

Austin is a terror with food lately (see my last post here) so I thought I’d try him with something a little different this morning. A fry up! I had made one for myself and he seemed interested so I made him a baby friendly version. It was also a great opportunity to let him try using a spoon and fork for this first time. We tried a regular set of cutlery plus a fancy set that came free with a suction bowl. The fancy set is set at a jaunty angle to make it easier for children to be successful when using them. We found no difference whatsoever, Austin didn’t have a clue with either! It was his first time to be fair, so I could be being a tad harsh.

cutlery, baby cutlery, toddler cutlery, food, breakfast

Austin sat patiently and waited for me to cook. I decided on scrambled eggs,  unsmoked bacon, buttered toast and cherry tomatoes. What a lucky little boy!

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As I said, he’s being a fussy little so and so of late so he wasn’t as excited as most of us would be if we were presented with a cooked breakfast. He ate some of the toast, picked up some scrambled egg and played with it (I’ll take this as a success, he usually throws his head back and screams in the presence of any form of egg) and poked holes in the cherry tomatoes. The bacon was treated quite well – he licked a few pieces.IMG_7065IMG_7062The spoon and fork were fun for him I think, he’s never seen a fork and usually never gets a go on the spoon! He enjoyed picking them up and even put them towards his mouth the correct way once or twice – shame the food didn’t go in though…

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All polished off with some melon and pineapple

Austin didn’t actually eat much, but I’m determined to stick to my plan of introducing colourful, healthy foods and if he choses not to eat them that’s up to him. I won’t give in and offer stuff I know he loves!

Today his breakfast mostly went to the dogs, but he still poked around and licked a few new flavours without moaning, so we’re getting somewhere. He should be pretty hungry by lunchtime so let’s see how that goes down!

Thanks for reading!

xx

picmonkey

 

The Weaning Diaries | Tuna and vegetable quiche recipe

This week we’ve been cooking and today’s choice was quiche. I was at my friend’s house earlier in the week and she was saying how much her baby loves quiche, so decided I’d let Austin have a go. We normally spoon feed and I generally give him just finger food like toast and sandwiches alongside, but thought he’d really love this – and he did!

We decided to make tuna and vegetable quiche and it was honestly one of the quickest and easiest things I’ve ever whipped up. I made enough mixture for two quiches and I froze half of the mixture. Here’s how we did it: Continue reading

Creamy carrot and coriander soup

Carrot and coriander soup is a classic, but most recipes don’t add the naughty little extra of double cream. I do!
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Ingredients:
40g butter
1 large onion
1tsp ground coriander
2 sticks celery, chopped
750g carrots, peeled and chopped
1 litre chicken or vegetable stock
2tbsp honey
4tbsp double cream
Roughly chopped coriander to garnish
Method:
1) In a large pan melt butter and fry onion over a low heat. Add ground coriander then chopped celery and carrot. Continue to cook over gentle heat for 10 minutes, covered but stirring occasionally.
2) Pour stock into the pan and bring to the boil, then simmer for 20 minutes until carrots are tender. Allow to cool slightly before blending the soup with the coriander leaves and honey until smooth. I prefer to use a hand blender, which makes it easier to leave chunks as I prefer rustic soup.
Have a try yourself and enjoy!
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