Since Lachie started eating everything and anything in sight I’ve been trying to come up with new healthy snacks to quell his gigantic appetite. Most store-bought ‘kids’ snacks contain a shopping list of ingredients, usually including preservatives and flavours, two things I’d prefer to avoid if possible.
Muffins, or ‘cakes’ as Lachie calls them, are so versatile. Sweet, savoury, or a little of both, they are always a big hit with the littlest person of our house. They also make a great accompaniment to a well-earned mid-morning coffee for mummas. The ‘flavourings’, in this case apple, sultana and cinnamon can be swapped for just about anything. Mashed sweet potato, dried cranberries, nutmeg and cinnamon. Mashed pumpkin and sultana. Ham and cheese. Banana. And the list goes on.
They will keep for about 3 days in the pantry or you could freeze some for later. I like mine warmed with a smidge of butter.
1.5 cups of whole wheat self-raising flour
1.5 cup of rolled oats
1 tablespoon of stevia*
1 egg (At room temp if possible)
15 grams of butter (melted)
3/4 cup of milk (at room temp if possible)
teaspoon of ground cinnamon
1 green apple, peeled and diced
1/2 cup of sultanas
Pre-heat oven to 180c
Mix all the dry ingredients together.
Lightly whisk butter, milk and egg together.
Stir wet ingredients into dry ingredients until just combined.
Spoon in to a greased muffin pan (we used mini muffin pan)
Bake for about 15 minutes or until a skewer tests clean.
*stevia can be purchased at health food stores and some supermarkets (in the baking aisle).