It’s my 100% sourdough version of ‘bairín breac’ or ‘barm brack’…

doireann bairin breac

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First time making my freestyle world bread recipe since assessment day @schoolofartisanfood!
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It’s my 100% sourdough version of ‘bairín breac’ or ‘barm brack’… Cranberries apricots and raisins soaked in spiced chai tea… a little bit of rye for flavour and topped with a spiced tea glaze 👌
Perfect with a cuppa See more

Baby Porridge Muffins

baby porridge muffins 10616

These muffins are a delicious twist on a classic breakfast staple!

One of the biggest requests I get is ‘what should I feed my baby for breakfast?’. It can be quite daunting starting letting your baby feed themselves especially at breakfast. Believe me I tried giving my baby plain porridge made with milk but it ended up all over both the baby and me. Overcooked porridge is quite dry so with a little experimenting I added in as much nutritional benefit as I possibly could and eventually the Baby Porridge Muffin was created.

Oats are high in fibre and are a slow release food which keeps you feeling full for longer. They are also a great source of iron which all weaning babies need. The muffins also contain milk which is great for calcium, eggs for protein and apple and raisins for some added vitamins and minerals. The sunflower seeds are rich in vitamins and minerals and the chia seed is a great source of fibre, protein, calcium and omega 3’s.

 

Baby Porridge Muffins:

Recipe makes 24 mini muffins – (Thats 24 breakfasts!)

Ingredients

•   1 Cup Oats (soaked overnight)

•   1/4 Cup Raisins

•   1 Teaspoon Cinnamon

•   1/2 Teaspoon Nutmeg

•   2 Eggs (see below for egg substitute)

•   1 1/2 Cups Milk (use almond or soy milk for dairy free)

•   1 Apple

•   2 Tablespoons Finely Ground Sunflower Seeds

•   1 Tablespoon Milled Chia Seeds

 

How to make them:

1. Preheat oven to 180ºC/350ºF

2. Make sure you soak your oats overnight. You can soak in either water or milk of your choice. (This is extra liquid to the above). They are so much better, lighter and fluffier when you do this. The next morning drain before using.


3. Chop your apple into small baby sized pieces. It will be soft when cooked.


4. In a large bowl mix all the ingredients together.


5. Divide into an oiled mini muffin tray and bake for 20-25 mins or until golden brown as shown in the photo.

6. We serve ours with a tiny drizzle of maple syrup (at the weekends).

Egg Substitute: 1 tbsp ground flax seeds + 3 tbsp water = 1 egg

Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.

Find her gorgeous recipes at http://www.babyledfeeding.com/or follow her on Facebook https://www.facebook.com/babyledfeeding