If your picky eater won’t eat pumpkin, try this easy recipe that is as tasty as it is nutritious.
Bibi Chia Hui Szi, the principal dietitian at Raffles Diabetes and Endocrine Centre and a mother herself, contributed this recipe. It’s suitable for kids as young as 12 months old, and makes about 15 muffins.
Here, one muffin contains 380mcg of vitamin A from pumpkin (all that a young child needs in a day) and 340mg of omega-33 fatty acids (half of his daily intake).
Bibi uses canola oil, which is rich in heart-healthy monounsaturated fat (omega-3).
¼ medium-sized pumpkin
1¾ cup all-purpose flour
1 tsp baking soda
½ cup sugar
2 large eggs
¼ cup canola oil
¼ cup orange juice
1. Remove pumpkin skin and seeds. Slice into 2cm-thick wedges. Steam for aobut 20 minutes before mashing.
2. Preheat oven at 175 deg C.
3. In a large mixing bowl, sift flour and baking soda. Add sugar and mix well.
4. In a separate bowl, beat eggs gently and stir in oil, orange juice and pumpkin puree.
5. Add pumpkin mixture in four batches to dry ingredients from step 3. Combine well before each addition. The batter should be smooth and thick.
6. Fill muffin pan with paper liners and spoon batter in till about three-quarters full.
7. Bake for 25 to 30 minutes until light golden. To check for doneness, insert a toothpick into a muffin and it should come out clean.
8. Let muffins cool in the pan for 10 minutes before removing them.
(Photo: Young Parents)
More recipes for baby:
Quinoa porridge with chicken and broccoli
Baked spinach and potato fritters
Salmon with tofu and vegetables
Avocado banana pancakes
Rice cereal with sweet potato and egg yolk
Mee sua with tomato, carrot and chicken
Chilled oat parfait with berries and chia seeds
French toast sticks with cheese
Brown rice tuna casserole
Tofu pumpkin puree
Fusilli with chicken and vegetables