These apple & raspberry muffins have been a current favourite for Lincoln, who loves eating anything pink. After some playing around I found that chunky apple pieces didn’t always soften during baking, however shredded apple made the batter too wet - the compromise is apple puree which I found kept the texture more muffin-like. I often throw in some blueberries or blackberries, if there are some getting a bit old in the fridge which is just as delicious.
Makes one tray of muffins in We Might Be Tiny Freeze & Bake Poddies which I got from Metro Baby
Ingredients
125g wholemeal flour, sifted
1tsp baking powder, sifted
125g apple puree (homemade or store bought)
100g raspberries (frozen or fresh)
80ml milk
60g coconut oil, melted (though any vegetable oil does do the trick)
1 tsp vanilla bean paste
1 egg
Method
If you would like to make your own apple purée, simply peel and cut a couple of apples into small even pieces. Place apple in a microwave safe bowl, before filling with water until it covers the apples. Cook in microwave for five minutes before stirring to check if they’re cooked, if they’re still hard you can put them in the microwave for another two minutes. Once cooked, drain apples and use a food processor to blitz until desired texture.
Preheat oven to 160 degC, and lightly grease muffin trays. In a jug, combine the milk, oil, vanilla bean paste and egg together. In a large mixing boil, place the flour and baking powder in the centre and create a well. Gently pour the liquid into the flour and mix until just combined, before adding fruit for a final light mix.
Divide batter evenly between the poddies, before baking for 25-30 minutes or until muffins are lightly browned. You can also check if they’re ready by inserting a skewer - if it comes out clean they’re ready! Cool completely before turning out of poddies, and giving to your little one!
Apple & raspberry muffins will keep for 3-5 days in a sealed container in the fridge, or up to three months in the freezer.
Allergen modifications
To make egg free, substitute the egg for a chia egg (10g of chia seeds in 30ml of water)
Any milk type can be used, to cater to your little one’s diet
