The Pantry-Clearing Muffins For Infants You May Just NEED To Make
Stop me if you’ve heard this one before: your child is hungry; there’s nothing to eat in your house. You stopped serving him/her pouches or purees; there are still a gazillion left in your kitchen. Your child wants a ‘treat’; you want them to eat something–anything–of substance.
You know what you do? You make muffins. And not just any muffins: you make empty-your-pantry muffins. And, sure, there are lots of cool muffin ideas out there–we have one, too!--but these thrill two birds with one moan: they’re nutritious and utilize/get rid of whatever food is lying around. Effort required: minimal. And you can’t mess these up. Save this one for when you’re really really really out of ideas or effort.
(Note: this will make 24 mini muffins or 8-10 regular sized muffins.)
Ingredients
Instructions
Prep
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Heat oven to 350. Coat muffin tin wells with cooking spray.
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Add oat flour, cinnamon, baking powder, and a couple dashes of salt to a small bowl; sift until well mixed.
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Mix all the wet ingredients–the egg, sour cream, pouches/purees/applesauce, the oil, and a splash of vanilla extract–in a bowl until blended.
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Pour flour mixture into wet ingredients bowl and mix until blended. If using hemp powder, pour a chunk into batter and mix in; if not, and the batter feels a bit loose or liquidy, add a bit more oat flour to thicken.
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Pour into muffin trays, leaving the top 1/4th of each tin open so that the muffins can rise during cooking
Cook
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Bake for 15 minutes; remove and test doneness by sticking a knife into a muffin–if none of the insides stick to the knife when removed, it’s fully cooked.
Serve
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Assuming you made mini-versions, these are small and squishy enough for any child over one to handle and chew at his/her own discretion. Unless you are particularly generous with your pouch or applesauce, the muffin will not be overly sweet; feel free to add a dollop of honey or agave to the top at your discretion.
Adapt
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You can replace the sour cream with yogurt or soft cheese (i.e., ricotta, mascarpone); you can use pumpkin puree–or, really, any puree–instead of applesauce or pouch stuff. Can’t wait 15 minutes for the muffins to cook? Make pancakes out of the batter instead!
