It has been raining heavily in Sydney so this week I thought it would be a great opportunity to do some baking with my son. I’ve used this recipe for pumpkin muffins from Julie Maree Wood’s cookbook Feeding Fussy Kids many times. They’re super easy to make, conceal plenty of vegies and are simple enough for even the most discerning toddler’s palate. While my son slept I pre-prepared all the ingredients for him and pre-heated the oven.
When my son woke, he mixed all the ingredients together in a big bowl and I helped him spoon the mixture into greased muffin trays.
Twenty minutes later the muffins were cooling on the bench while we set his toddler table for afternoon tea. Oh how lovely it is to have afternoon tea with your little boy and his trains!
1/2 cup white plain flour
1/2 cup wholemeal plain flour
1 teaspoon baking powder
1/2 cup brown sugar
1 cup grated pumpkin (also works well with carrot or sweet potato or 1/3 each of all three vegetables)
1/4 cup vegetable oil
Preheat the oven to 180 degrees. Lightly grease 12 medium muffin tins, or line with paper cases.
Sift the flours and baking powder, and add the husks to the bowl; combine then make a well in the centre.
Add the remaining ingredients and mix well (do not overbeat).
Spoon the mixture into the prepared tin, and bake 15-20 minutes or until firm to a gentle touch. Leave in tin for 5 minutes, before lifting out onto a wire rack to cool.