Recent Posts Subscriptions
- Slow Cooker Pulled Pork
- Oats and Apple Cereal for Baby
- Fall Baking: More Pecan
- Autumn Sangria
June 7, 2013 • Posted by Christina Fong
When it comes to feeding your baby, there are so many do’s and don’ts, and should’s and shouldn’ts that it becomes stressful around feeding time. In terms of baked goods, the biggest concern there is the sugar level.
You all know that the main reason cake is so amazing is because it’s so sweet, and that sweetness comes in so many different forms! As much as you love it though, such large amounts of sugar are definitely not good for your baby. However, that doesn’t mean they can’t enjoy any baked goods whatsoever. With the help of naturally sweet produce, you can easily whip up several treats the entire family can enjoy together. Experiment with the sweetness of different fruits and vegetables to find your baby’s “sweet” spot. In the meantime, here’s a simple recipe to start you off.
Makes 6 muffins
Nonstick cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup butternut squash purée
2 tablespoons vegetable oil
1 tablespoon pure maple syrup
1/4 cup plain yogurt
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk (nondairy milk may be substituted)
Preheat oven to 375°F. Thoroughly spray a six-cup muffin tin.
Stir together the flour, baking powder, salt and cinnamon in a small bowl.
Put the purée, oil, syrup, yogurt, egg, vanilla and milk into the Baby Food Maker & Bottle Warmer work bowl fitted with the steaming blade.
Pulse on chop to incorporate ingredients, about 10 long pulses.
Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse gently until ingredients are just evenly incorporated. Be careful not to over mix.
Scoop even amounts (each about a scant ¼ cup) of batter into the prepared muffin tin.
Bake in preheated oven until tops are golden and a cake tester comes out clean, about 12 to 15 minutes.