Lucas finished the last of my squash mini muffins yesterday (Mama Josie, my mother-in-law, gave it for his afternoon treat), and I thought, why not share its recipe here. These muffins/cupcakes are healthy snack alternatives, and they can even be served for breakfast. I know my baby boy Lucas likes them with milk. :)
I got the original recipe from The Food Network's website but of course, I tweaked it to make it "healthier" for Lucas and Jowel, my hubby. For example, I used brown sugar instead of white, and substituted half of the flour requirement with the whole-wheat variety.
The recipe below is very easy to follow and does not need any fancy kitchen equipment. You can very well use just a spoon or fork. :)
Ingredients:
2 cups all-purpose flour
1 cup whole-wheat flour*
1 cup brown sugar*
4 teaspoons baking powder
1 teaspoon salt
1 (heaping) teaspoon ground cinnamon
1 (heaping) teaspoon ground nutmeg
1 cup low-fat milk*
1 cup cooked, pureed squash/pumpkin (I used butternut squash in my recipe)
1/2 cup softened (not melted) butter
3 beaten eggs
Procedure:
1- Combine all "dry" (e.g. flour, sugar) ingredients in a bowl; mix well. In a separate bowl, combine the "wet" (e.g. milk, puree) ingredients and mix well.
2- Stir "wet" mixture into the dry ingredients to make the batter. It should look like very thick pancake batter.
3- Fill greased or paper-lined muffin cups about two-thirds full. I use paper linings for easier clean-ups, hehehe. Bake at 350'F for 20-25 minutes.
The muffins tasted very much like carrot cake and were yummy (if I may say so myself, hahaha), especially when chopped walnuts were added, but if you're serving it to little kids, especially older babies like my Lucas, make sure to remove the nuts as these may cause choking.
I wasn't able to make frosting that time because I bought mascarpone cheese for the chocolate cheesecake I was planning to make for Jowel, but I forgot the cream cheese! Anyway, the cream cheese frosting to put on top of the cupcakes is optional. The muffins tasted good even alone.
The recipe would yield around 18 big cupcakes. You can freeze the leftovers and warm them one by one whenever needed for breakfast or snack. I read that you can freeze cooked baby food for a month, but as for me, I make sure everything's finished in two weeks or less.
Enjoy baking! :)
I got the original recipe from The Food Network's website but of course, I tweaked it to make it "healthier" for Lucas and Jowel, my hubby. For example, I used brown sugar instead of white, and substituted half of the flour requirement with the whole-wheat variety.
The recipe below is very easy to follow and does not need any fancy kitchen equipment. You can very well use just a spoon or fork. :)
Ingredients:
2 cups all-purpose flour
1 cup whole-wheat flour*
1 cup brown sugar*
4 teaspoons baking powder
1 teaspoon salt
1 (heaping) teaspoon ground cinnamon
1 (heaping) teaspoon ground nutmeg
1 cup low-fat milk*
1 cup cooked, pureed squash/pumpkin (I used butternut squash in my recipe)
1/2 cup softened (not melted) butter
3 beaten eggs
Procedure:
1- Combine all "dry" (e.g. flour, sugar) ingredients in a bowl; mix well. In a separate bowl, combine the "wet" (e.g. milk, puree) ingredients and mix well.
2- Stir "wet" mixture into the dry ingredients to make the batter. It should look like very thick pancake batter.
3- Fill greased or paper-lined muffin cups about two-thirds full. I use paper linings for easier clean-ups, hehehe. Bake at 350'F for 20-25 minutes.
 |
| Bigger cupcakes on top for daddy and mini-muffins below for Lucas :) |
The muffins tasted very much like carrot cake and were yummy (if I may say so myself, hahaha), especially when chopped walnuts were added, but if you're serving it to little kids, especially older babies like my Lucas, make sure to remove the nuts as these may cause choking.
I wasn't able to make frosting that time because I bought mascarpone cheese for the chocolate cheesecake I was planning to make for Jowel, but I forgot the cream cheese! Anyway, the cream cheese frosting to put on top of the cupcakes is optional. The muffins tasted good even alone.
The recipe would yield around 18 big cupcakes. You can freeze the leftovers and warm them one by one whenever needed for breakfast or snack. I read that you can freeze cooked baby food for a month, but as for me, I make sure everything's finished in two weeks or less.
Enjoy baking! :)
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