Mandarins this time of year are simply divine.
Full of juice, amazingly sweet and perfectly packaged these little babies make the ultimate on-the-go baby led weaning snack.
Lately, a day doesn’t go by without one of these bright orange autumnal fruits finding its way into our lunch box and ultimately Miss G’s. tummy. She absolutely adores them.
So in celebration of our go-to fruit of the moment I conjured up this batch of wonderful wholemeal strawberry and mandarin muffins.
And I couldn’t be more pleasantly surprised by the flavour combination. The strawberry and mandarin work beautifully together. While the mandarin adds a delightful aromatic citrus zest and flavour to the muffins the strawberries provide natural sweetness which is needed due to the intentional lack of sugar in the recipe.
For a little extra goodness I also decided to replace the white refined flour with the more hearty, wholesome and nourishing wholemeal variety.
This particular muffin recipe makes 12 strawberry studded beauties and I am more the happy to say they freeze wonderfully. Simply allow the muffins to cool completely, wrap individually, pop into a freezer bag or container and stash in the deep freeze for up to 3 months. I often pop a muffin straight from the freezer into Grace’s lunch box and by lunch time the muffin is defrosted and ready to devour.
I know I’ve said it before but muffins, along with a little fresh fruit, really do make a wonderful baby led weaning breakfast or morning tea snack. They’re the perfect shape for little hands to grip and nibble away on with ease and they’re gorgeously soft texture makes them an effortless snack from the very beginning of your baby led weaning journey. In fact, if Grace has been fussy with teething and off her food I’ll often bake a quick batch of fruit filled muffins to induce her appetite once again.
To create these super simple strawberry mandarin muffins simply…
Grace is now officially 15 months old!
The days of constant napping, seemingly never-ending milk feeds, long sleepless nights and new born cries are long gone and I absolutely adore the lovely little adventures we now share.
Don’t get me wrong, I miss those precious newborn snuggles but watching your little one grow into a bright, bubbly and very inquisitive teeny tiny human being is just wonderful. At times stressful, very stressful but mostly wonderful.
Lately, trips to the state library have become a lovely little weekly ritual of ours and we both cherish the day out.
Miss G. spends the morning painting, drawing, colouring, reading, singing, clapping and playing games with the other children.
There is always so much for her to do by the time we head home she is absolutely exhausted.
But just before she’s almost tuckered out Miss G. and I head to our favourite grassy spot next to the river to sit on our blanket and nibble on the goodies I’ve popped into the lunch box.
Today, along with fresh rockmelon slices and a yoghurt cup I added a couple of slices of this heavenly lime and coconut loaf.
Chock full of zesty fragrant lime and shredded coconut this loaf is divine and couldn’t be simpler to prepare. This gorgeous batter takes no more than a few minutes to stir together and after a quick trip to the oven the gorgeously golden loaf emerges smelling of sweet summer lime and coconut goodness.
To create this heavenly lime and coconut studded loaf simply…
Miss G. is feeling much better.
Over the weekend her teething symptoms all but vanished and we were able to get in plenty of giggles, play time and fun.
So with my bright, bubbly little bubby back in full force I pulled out this zucchini and choc loaf recipe I’ve been lusting after for quite some time and decided to have a little baking session with Grace this morning.
I have to say I absolutely adore this age. Its seems Miss G. gets a little more cuter each and every day as well as more and more interested in the goings on around the house, particularly my cooking.
So with a cooking bench set up at the right height for her to stand at we got our bake on.
She watched and giggled as I cracked the eggs, chopped the chocolate and grated the zucchini and when I started to stir the dark, gleaming batter together she insisted on helping. I have to say the cheeky grin of excitement she had as we popped the zucchini choc loaf into the oven completely melted my heart.
After a little nap Miss G. awoke to enjoy a small slice of the amazingly dark, rich zucchini studded loaf alongside a generous helping of her favourite strawberries.
To create your own gorgeously dark and chocolatey zucchini loaf simply…
Not a big fan of toast I have been experimenting with new recipes for Miss G’s breakfast.
And these beautiful blueberry and muesli studded breakfast muffins are my latest creation.
It’s no secret I am a big fan of muffins.
They are simple to prepare.
Make a great on-the-go snack.
And are wonderful way to get extra fruit and vegetables into the little ones.
I adore them and luckily Miss G. does too.
This morning I stirred together my usual yoghurt muffin batter however replaced the sugar with maple syrup, added a little cinnamon, a generous helping of beautiful bright blueberries along with a big handful of our favourite muesli.
The results were delicious.
The baked blueberries burst creating pools of jammy fruity goodness strewn throughout the muffins and the muesli created a gorgeous golden crust.
To create your own batch of these beautiful little blueberry breakfast muffins simply…