Toddler Friendly Berry muffins prepared with pantry essentials. All you need is a bowl and 30 minutes at hand.
Happy New Year 2023. May this year bring more happiness and peace to you and your family. I couldn’t spend much time blogging last year. Excuses apart, I was struggling to bring up a toddler, close our first home, Chicken pox and allergies. I could have considered allergies in the South when we decided to shift from the North East. Hope it gets better this year. Though I couldn’t blog often, not even a day passed by without the thought of this space. I wish and hope I blog more in 2023.
Coming to the recipe, we bought our first home and moved to our new space. This is the first baking I did in my home and it’s Little R’s favorite – Berry Berry Muffins. It has all of his favorites – strawberry, blueberry and raspberry.
For those enquiring about Little R, he is a toddler now who enjoys his day care and new home. I already feel as he has grown up so much. He never ceases to amaze me with his activities every single day. Proud mom here! And he munched on these beauties as soon as they are out from the oven. What else do you need?
Now to the recipe, these muffins are prepared using the pantry essentials and has moist cake like structure.
Ingredients:
- 2 cups self-rising flour
- ½ cup brown sugar
- ½ cup olive oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup frozen berries (strawberries, blueberries & raspberries)
- ½ cup chocolate chips
Method:
- Heat oven to 360 F/ 180 degree Celsius.
- Line a muffin tray with cupcake liners or grease with oil. I lined muffin tray with olive oil.
- In a bowl, combine self-rising flour and sugar together with a spatula.
- In another bowl, add oil, egg, and vanilla extract. Whisk them together. Add milk to the mixture and combine them with a whisk.
- Add the wet ingredients to the flour sugar mixture. Mix gently.
- Now, fold in the frozen berries and chocolate chips.
- Mix gently.
- Portion the batter into 12-hole muffin tin.
- Bake them for 20 minutes or until the top layer of the muffin become golden brown.
- Allow the muffin to cool for 5 minutes in the tin itself.
- Transfer them to the cooling rack to cool them down completely.
Tips:
- Ensure the ingredients are at room temperature.
- Do not combine the ingredients vigorously. Mix them gently.
- Use frozen berries straight from the freezer. There is no need to defrost them. Fresh fruits usually sink down in the recipe.
- Store these berry muffins in an airtight container at room temperature.
- Spread a paper towel in the container and store these muffins on the paper.
- These berry muffins freeze well. Store them in an airtight freezer-safe container.
If you are looking for other toddler friendly recipes, then check out Baked Oatmeal Cups, Whole wheat Banana muffins. For other breakfast options, check out the recipes under breakfast
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
