Browsing Tag

baby food

Feeding a Toddler // Morning Glory Muffins

May 18, 2016

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This is a sponsored post written in partnership with The Women Bloggers and Kendal King Group. All thoughts and opinions are my own. #CookingWithGerber

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If you follow me on Instagram, chances are you’ve seen these muffins pop up multiple times. I share Ainsley’s meals using the #EasyBabyEats hashtag on Instagram, and it’s been fun to look back through all the different meals I’ve prepared for her when she’s off at her babysitter’s house. Her meals have changed a lot over the months, but this recipe has been a staple.

Gerber has a soft spot in my heart as a mom. I’ve always had a positive association with the brand, and when Ainsley was ready to try her first bites of food around 6 months, Gerber Oatmeal Cereal was the very first thing we tried, followed closely by sweet potato puree.

Now that Ainsley is older, we’ve moved on to a wider variety of foods, but Gerber cereals still have a place in our pantry. When Ainsley had her iron levels tested at her 1-year appointment she came back a little on the low end. Since she isn’t a huge meat eater we’ve been looking for other ways to get iron into her diet, including  fortified cereals that contain iron.

These muffins, which are both a breakfast food and snack for Ainsley (and the whole family) contain both Gerber Oatmeal Cereal and grated sweet potatoes, along with a host of other good-for-you ingredients like whole wheat pastry flour, golden raisins and rolled oats. Because these are geared toward Ainsley, I kept the sugar on the very low end, but our whole family likes them! Just keep in mind they aren’t super sweet.

PS: You probably already know this, but we buy our Gerber Oatmeal Cereal at Walmart, where we do a large portion of our grocery shopping these days!

Morning Glory Toddler Muffins
Serves: 12 muffins
 
Ingredients
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 large egg
  • ¼ cup butter, melted
  • 1 cup grated raw sweet potato
  • ½ cup raisins or golden raisins
  • 1 cup whole wheat pastry flour
  • ½ cup Gerber Oatmeal Cereal
  • ½ cup rolled oats
  • ⅓ cup turbinado sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
Instructions
  1. Heat oven to 350°F. Line a 12-cup muffin tin with paper baking liners or spray with non-stick cooking spray. Set aside.
  2. In a large bowl combine the milk, vanilla, egg and melted butter. Stir until well-combined. Stir in the raisins and grated sweet potato.
  3. In a second bowl, combine the flour, oat cereal, rolled oats, sugar, baking powder, baking soda and cinnamon and stir until well-combined. Add dry ingredients to wet ingredients and mix until just combined.
  4. Spoon batter into prepared muffin cups. Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean and tops of muffins bounce back when pressed lightly with your finger.
  5. Cool muffins completely on wire cooling rack before serving.

 

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Family

Sweet Potato and Cranberry Muffins

March 21, 2016

Muffins

Now that our family has gotten into a little bit more of a routine and Ainsley is eating more “real people” food, I’ve been trying to think ahead a bit more. Although I’ve never been huge on meal prep or advance planning, it’s become a new part of my weekend reality. Doing about an hour’s worth of prep each weekend prevents me from spending crazy amounts of money on fruit + veggie pouches or feeding Ainsley endless pb&j sandwiches – although let’s be real, she has her fair share of those, too.

I’ve been sharing Ainsley’s meals using the hashtag #EasyBabyEats on Instagram, if you’re interested in seeing more, but I’ve been getting a lot of requests for actual recipes. So, I’m trying to document these recipes as I go and share them with you on Espresso and Cream. And, since I’m always looking for more inspiration, if you want to share your favorite baby/toddler eats with the hashtag #EasyBabyEats on Instagram, I would love to share recipes and ideas!

Now on to the muffins! When baking muffins for Ainsley, I always try to include some sort of fruit or veggie to sneak a little added nutrition into the mix. Like most kids, Ainsley loves carbs, but I do try to make the carbs she eats whole grains. These muffins are packed with shredded sweet potato, dried cranberries, oats, almond meal and whole wheat flour. They were made for Ainsley, but our whole family enjoyed them for breakfast and snacks throughout the week!

Serves: 12 muffins
 
Ingredients
  • 1 cup buttermilk (or 1 cup milk + 1 teaspoon lemon juice)
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1½ teaspoons vanilla
  • 1¼ cups grated sweet potato (raw, peeled sweet potato)
  • ⅓ cup dried cranberries
  • ⅓ cup granulated sugar
  • ¾ cup whole wheat pastry flour
  • ¾ cup rolled oats
  • ⅓ cup all-purpose flour
  • ½ cup almond meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Heat oven to 350°F.
  2. In a medium mixing bowl, combine the buttermilk, egg, butter, vanilla, sweet potato, cranberries and sugar until well-combined.
  3. In a second bowl, combine the whole wheat pastry flour, oats, all-purpose flour, almond meal, cinnamon, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and stir until combined.
  4. Line 12 muffin cups with paper liners or grease with nonstick cooking spray. Scoop batter by ¼ cupfuls into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool on wire cooling rack. Serve at room temperature.

 

Baby Breakfast :: Oatmeal Edition

February 3, 2016

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Ainsley has been stuck with just two little teeth for close to five months now. Today I just saw a tooth starting to poke out on top (!!) but feeding a hungry baby who is very interested in food but only has two teeth is a challenge! She chokes on food all the time if I don’t mash it up enough or make the bites small, and I alway feel so bad.

The teeth situation has forced me to get creative with what I feed her outside of purees, smoothies and yogurt. Sometimes it’s a little more effort, but feeding her and introducing her to new foods is so fun and rewarding.

I’m starting to play around with the idea of doing an e-book in the future with all our favorite baby/toddler recipes, so I’ve been making an effort to capture the things Ainsley eats and take down measurements rather than just throwing it all together.

When possible, I feed Ainsley the same types of foods we are eating to make it less work or cook/bake in bulk to cut down on prep in the morning or evenings. Since I start out most days with oatmeal, chia seeds and nut/seed butter, so does Miss Ainsley! This oatmeal is always a big hit, although she rarely eats the whole bowl unless she is super hungry. I usually just save the leftovers and re-heat them with a little added milk the next day and it works just fine.

Baby Breakfast :: Oatmeal Edition
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • ¼ cup rolled oats
  • ¼ cup water
  • 1 tablespoon milk
  • ½ teaspoon chia seeds
  • Pinch of cinnamon
  • 3 to 4 fresh raspberries or other berry
  • 1 teaspoon nut or seed butter (I used Sunbutter)
Instructions
  1. In a small microwave safe bowl, combine the oats and water. Microwave for 30 seconds to 1 minute or until oats are puffed up and cooked. Stir in the milk, chia seeds and cinnamon until well combined. Top with the berries and nut or seed butter and enjoy!

Madison