Biscuits in the oven, gonna watch ’em rise

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.

Cheese and broccoli muffin batter

The batter was stiff but easy to work with

Cheese and broccoli muffins

Letting the muffins cool. They look tasty!

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.

Post-muffin baby

All that remains is a few crumbs and a baby heading towards a food coma. 🙂

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