Description
Delight in the perfect balance of sweetness and tartness with these Strawberry, Rhubarb, and Apple Muffins. Made with wholemeal flour and a fruity blend, these moist and flavorful muffins are a healthier, baby-friendly treat for breakfast, snacks, or desserts. Perfect for on-the-go or relaxing moments, they’re quick and easy to make!
Ingredients
- 2 pouches Ella’s Kitchen Strawberries, Rhubarb + Apples puree
- 2 eggs
- 100g melted butter (or vegetable oil for dairy-free option)
- 160g wholemeal flour
- 1.5 teaspoons baking powder
- A handful of blueberries
Instructions
- Preheat the Oven: Set the oven to 180°C (350°F).
- Mix Wet Ingredients: In a bowl, whisk together the puree, eggs, and melted butter (or oil) until smooth.
- Combine Dry Ingredients: Gradually add flour and baking powder to the wet mixture, stirring gently to combine.
- Add Blueberries: Fold in a handful of blueberries.
- Fill Muffin Cases: Divide the batter into mini muffin cases, filling each about 2/3 full.
- Bake: Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool on a wire rack before serving.
Notes
- Replace blueberries with other fruits like raspberries or raisins for variety.
- Adjust sweetness by adding honey or maple syrup.
- These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American
