CARROT, SWEET POTATO & PUMPKIN MUFFINS

From Mummy Musings & Mayhem

You’ll Need….

• 1 Teaspoon baking powder
• 1 Cup Plain Flour
• 1/2 Cup Brown Sugar
• 1/3 Cup Grated Sweet Potato
• 1/3 Cup Grated Carrot
• 1/2 Cup Grated pumpkin
• 2 Eggs (lightly beaten)
• 1/4 Cup Oil (Vegetable or Canola)

Now you need to….

1. Sift the flour and baking powder into a bowl and then make a well in the centre.
2. Add sugar, eggs, grated veggies and oil and combine well.
3. Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
4. Leave in the tin for 10 mins before turning out onto a rack to cool.

Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..

Puree Combos

Fruit + Fruit

• Banana + Avocado
• Blueberry + Peaches
• Blueberry + Banana (thickens up the blueberry)
• Blueberry + Apple
• Peach + Apple
• Peach + Pear

Fruit + Veggie

• Pear + Parsnip
• Blueberry Beet (poops will be interesting)
• Apple + Sweet Potato
• Pears + Sweet Potato
• Apple + Butternut squash
• Carrot + Peas + Green beans + Pears
• Pumpkin + Blueberry
• Pumpkin + Peach
• Pumpkin + Apple

Veggie + Veggie

• Carrot + Sweet Potato + Spinach ( A definite favorite)

 

Even More…

Scalloped Potatoes Treasure Hunt

Scalloped Potatoes Treasure Hunt

Make this and add peas, carrots, bits of meats or bits of soft cooked sweet potatoes or butternut squash. Let baby explore the meal and pick out the colorful (and nutritious) bits.

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 to 4 tablespoons mayonnaise (you can use whole milk yogurt if desired)
3/4 teaspoon salt (at your discretion)
1/8 teaspoon pepper
Paprika
1 cup shredded Cheddar Cheese (optional)

Preheat oven to 325 F degrees
In a greased 2-1/2-qt. baking dish, layer potatoes and onion. (I add a sprinkle of cheddar to each layer too)

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper (we also add garlic and add the spices to suit our taste);
Cook and stir for 2 minutes or until thick and bubbly. I find this takes about 15 minutes on medium heat and whisking every few minutes.

Pour mixture over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender.

 

Submitted by Keri D.

Black Bean Sweet Potato Hash

Black Bean & Sweet Potato Hash

1 large onion, chopped
3 teaspoons dried thyme leaves
3 to 4 tablespoons olive oil
1 sweet red pepper, chopped (optional)
4 cups peeled, cubed sweet potatoes (1/2 inch cubes)
2 15-ounce cans black beans, drained and rinsed or 4 cups dried black beans that have been cooked
Pepper

 

Submitted by Keri D.

Minty Creamy Green Bean Salad

Minty Creamy Green Bean Salad 

1 cup steamed green beans
¼ cup whole milk yogurt
2 finely chopped mint leaves
Combine all ingredients together.
Puree or chop as needed for your baby’s taste and texture preferences. Serve warm or as a cold finger food snack

 

Submitted by Keri D.