My good friend Lien mentioned something really important the other day. She told me that she didn't want her girls to grow up thinking that healthy food wasn't delicious. So true!
We're both keen for our kids to eat mainly fresh, wholesome food. But I think we're also both pretty good cooks and make some rather fine and tasty dishes! So I reckon we're doing okay in promoting good lifetime habits... and no doubt a love of food like ourselves!
Happily my kids think a plate of raw veggies, a bit of cheese and a gerkin is the perfect lunch. However, I do still get a never-ending stream of requests for icecream, lollies (especially at the supermarket checkout) and other sugary treats.
So I'm gradually building my repertoire of baked goodies that the kids love but are still up there on my good-for-you scale. Happy kids, happy mum!
Lien has shared her recipe for these dairy-free, sugar-free rhubarb muffins, which are absolutely delicious! I love the tartness of the rhubarb in these muffins but almost any fruit can be substituted depending on what is in season... try apple and cinnamon, pear and ginger, mashed banana or stonefruit. Lien's tip for light and fluffy muffins is to combine the wet and dry ingredients just before baking and not to over-mix the batter.
Lien's Honey & Rhubarb Muffins
230g wholemeal flour (spelt flour or wheat flour)
2 tsp baking powder
1/3 cup honey
1 tsp vanilla essence
¾ cup light-flavoured oil
¾ cup milk
200g thinly sliced rhubarb
Preheat oven to 180C.
Sift flour and baking powder. In a separate bowl, mix all the remaining ingredients. Combine the wet and dry mixtures just before baking – do not over mix.
Spoon the mixture into greased muffin tins and bake for approximately 20 mins until golden. Cool on a wire rack.