Melbourne Holistic Health Group

Published in Recipes on 06 September 2011 by Melbourne Holistic Health Group

At Melbourne Holistic Health Group we encourage our patients to eat healthy food and we recognise that one important way to achieve this is to provide you with recipes that we use ourselves.

I have used this recipe many times for children and I find it very popular with toddlers and great for outings and car trips. The muffins are small enough for even small children to handle easily.

These muffins are also a great snack because they contain a serve of vegetable (pumpkin) as well as some vegetable protein in the lentils. Pumpkin is naturally sweet, as are the currants so no added sugar is necessary except for some apple juice concentrate.

Ingredients

1 cup of cooked mashed pumpkin
1 cup cooked red lentils (see note)
1 cup of wholemeal wheat or spelt flour
3 teaspoons of baking powder
1 cup of currants
2 tablespoons of apple juice concentrate
1 egg lightly beaten
1 teaspoon of cinnamon

You will need

1 saucepan
1 large mixing bowel
1 mini muffin baking tin (24 cups)

Method

Mix the pumpkin and red lentils together and add the apple juice concentrate and cinnamon and combine. Sift the flour and baking powder and stir through. Add the egg and combine. Stir through the currants.

Oil or spray mini muffin tins (there is no oil or fat in this recipe so the pans must be well greased). Place teaspoons of mixture into muffin trays. Bake for 20-25 minutes in 180⁰ oven.

Makes about 24 mini muffins

Note: To cook the red lentils: Place ½ to ¾ cup of red lentils in a saucepan of water and bring to the boil. Change the water and bring to boil again. Cook for 30 minutes or longer until the lentils are soft. Drain.

For other recipes suitable for children, please ask your naturopath at Melbourne Holistic Health Group at your next consultation.

 

Other children friendly healthy recipes:

Basic meatball recipe