I have tons of Annabel Karmel recipe books that I love making different meals and snacks from for my son. I have been using the books since my son started eating puree foods nearly 2 years ago and still use them now for family meals and snacks. The great thing about the Annabel Karmel recipes is that each recipe states whether a meal or snack is suitable for freezing which is great as it means not every meal or snack needs to be made fresh every time – a must for busy families! Plus I also love the layout of the recipes in the books – the ingredients are clear and to one side, the instructions are easy to follow and the recipes state how many portions it makes.
Yesterday my son and I made some Annabel Karmel Chocolate Orange Mini Muffins from her ‘Feeding your Baby and Toddler’ recipe book. I have been looking for some snacks recipes that are easy enough that my son could help make them as then not only do we get a nice snack for us to enjoy but also it is a fun activity that keeps my son entertained for a while. The mini muffins turned out really nice and had lots of flavour. I managed to make 25 mini muffins and 5 regular sized muffins from my mixture. Another great thing about these muffins is that they are suitable for freezing – so it means we don’t have to eat them all in one go or have to throw any away because they have gone stale!
125g self raising flour
2 tbsp cocoa powder
125g soft margarine
125g caster sugar
2 eggs, lightly beaten
60g chocolate chips
grated zest of 1 orange
Sift together the flour and cocoa.
Cream the margarine and caster sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
Mix in the remaining flour and cocoa until blended. Then stir in the orange zest and chocolate chips.
Line some muffin trays with paper/cake cases and two-thirds fill each of the cases.
Transfer to the preheated oven (180C, 350F, gas 4) and cook for 10-12 minutes.
*Makes roughly 30 mini muffins or 15 medium muffins
*Suitable for freezing