Baby Muffins

Just before my youngest turned 6 months I spent hours searching Pinterest and Google looking for recipes I could make for her. I was fascinated by the idea of baby-led weaning, the problem was we already know she was dairy intolerant and I did not feel okay with giving her eggs right off the bat either. I cam across a couple recipes that I like the idea of being it was so plain. So I spiced things up. Almost literally.

Okay so it is not totally necessary but you cant deny they are the bees knees :)

You will need a

1/2 cup Cooking oil (not pictured)- I chose Corn oil but I have used Vegetable and Canola in the past.

1 tsp Baking soda

1/2 tsp Salt

1/2 tsp Nutmeg

1 tsp Cinnamon

2 cups Flour (I use Whole Wheat)

1 cup Sugar (I know that's a lot)

3 full 4oz jars your choice of baby food (not pictured)- I usually do one veggie and two fruit but in this tutorial I mix and match brands and flavors.

2 bowls for mixing

A container such as a coffee can

Quart sized ziplock bag

Set Aside.

I suggest NOT taste testing until you have mixed all three together.... *shivers* veggies and fruits mixed by themselves are sort of gross..... but once mixed with the oil and sugar its not half bad.... However the cinnamon and nutmeg make a HUGE difference.

Here I chose Squash, Banana, and a Beet, Pear, and Pomegranate mixture... Boy do I taste the beets right now.

Seriously the batch turns out super thick something and runny other times. This time was thick.

Now, this is not super neccasary but I am using cupcake liners and I am terrible at moving them all over the place. If you chose to grease your pan that is totally fine by me. However, I like watching it fill up the liners all turd like... I know kind of morbid :)

See...turds... I mean now we are able to put them into the oven.

Set your timer for 15 minutes and check.

A fork stabbed in the middle should come out clean if they are not quite springy (is that even a word) to the touch you can add another 5 minutes. Just keep an eye on them.

YUUUUMMMMM