I’m not much of a baker. My cookies are often black on the bottom and fluffy things tend to come out pretty flat. In my opinion, cooking is an art, and baking is a science, and I’m much better at art in the kitchen. Go figure, since I got great marks in chemistry class way back in high school.
However, in the effort to get A to eat more at the table, I’m trying my hand at baking. Specifically, the Cheese and Broccoli Muffins from this site:
Cheese and Broccoli Muffins
6 cooked broccoli florets, chopped
6 grape/cherry tomatoes, chopped
4 oz (1 cup) grated Cheddar cheese
8 oz (2 cups) self rising flour (or – to reduce salt levels – use all purpose/plain flour plus 3 level tsp baking powder)
6 fl oz (3/4 cup) milk – use whole milk, or breastmilk/formula if you prefer
3 tbsp olive oil
1 egg, beaten
Pre-heat the oven to 375 deg F, 180 deg C.
In a bowl, mix together the flour, cheese and chopped broccoli.
Add the chopped tomatoes, milk, oil and egg and blend thoroughly.
Grease a 12 hole muffin tin and spoon in the batter.
Bake for 25 to 35 mins until golden.
Please note that these muffins will be fairly dense and moist.
I went with the formula option since A isn’t on whole milk just yet & I didn’t have any breastmilk pumped. I also only had whole wheat flour, so added the baking powder and crossed my fingers. I tested them at 25 minutes and they were dry in the middle, so I took them out to cool.
Success! There were a few crumbs left over, but A ate most of a muffin. Woo hoo! They weren’t quite as moist as I was expecting, but A seemed happy enough to eat one so we’ll call that a win.