One of my favourite stages of having a young baby is weaning. Some people really dislike it, but I just love finding and making new recipes either from one of my many baby food cookbooks or via Pinterest. Millie started weaning about 2 months, when she was just over 5 months old. The first month or so she would have a couple of couple of spoonfuls then moan for milk but this last month has been really fun in terms of weaning and trying new food. She has been much more interested and actually cries if we don’t get the food into her mouth quick enough! With Oscar, I focused a lot of pureed baby foods and introduced solid food at a much later stage, however with Millie over the past 2 weeks I have began introduced some grated fruit, small pieces of soft fruit and small pieces of bread. With this in mind, when looking through one of my favourite baby weaning recipe books; Baby Healthy Eating Planner I recognised a recipe that I used to make for Oscar a couple of years back. Apple and Pear Muffins. They were a huge hit with him back then and I love that they are freezable! So easy to make a batch when you might have that extra half an hour one day and then just take them out to defrost as and when you want baby to eat them.
In the recipe book, it says these muffins are suitable for babies aged 7 months+ however you know your baby best and you should serve these when you know your baby is confident with chewing. You can also give these to your toddler; Oscar is still a fan and has been requesting them in his lunchbox this week!
185g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
80g golden caster sugar
1 large egg
125ml breast or formula milk
3 tbsp unsalted butter, melted
150g mixed pear and apple, peeled and finely chopped
- Preheat the oven to 200 degrees.
- Butter the mini-muffin tins.
- Sift the flour, baking powder and bicarbonate of soda into a bowl.
- Make a well in the centre. Add the remaining ingredients, gently folding everything together to make a wet batter.
- Spoon the batter into the buttered tins. Bake for about 12 minutes, or until the muffins are golden brown and firm to touch.
- Cool on a wire rack. To serve, break into very small pieces.
- If you choose to freeze them, allow to cool then freeze in freezer bags. To serve, thaw throughly and break into very small pieces.
This recipe makes 16 baby portions and can be stored in the freezer for up to 2 months.
The apple and pear can be substituted for almost any other soft fruit.