Easy squeezy

We've been making some little muffins today, using one of our favourite ingredients, an Ellas' Organic kitchen squeezy pouch.

The muffins are so easy to make, have no added sugar, and use olive oil instead of butter or sunflower oil. Delicious - and healthy too.

I cooked these with my toddler, who loves sqeezing out the goo from inside the pouch - it's a great way of improving dexterity, and satisfying for them to see the purple mush worm out.

She loved counting out the muffin cases into the tray, weighing out the flour, and putting sunflower seeds ontop of the muffins - although she is a bit impatient like her mother and decided that pouring was more time effective than sprinkling!

The finished product is a perfect snack for a hungry little person!

Easy Squeezy Muffins (makes 12 in a cupcake tray)

You will need:

150g self raising flour

Big pinch of cinnamon

1 large egg

60ml olive oil

90ml runny honey
120g fruit pouch (my favourite is Ellas' organic Sweet Potato, pumpkin, apple and blueberry

Handful of sunflower seeds

Preheat the oven to 200C and warn your child that it is hot.

1. Help your child crack an egg, and then let them whisk it.

2. Measure out 60ml olive oil and let your child pour it into the egg and whisk it.

3. Measure out 90 ml honey and let your child pour it into the egg and oil, and whisk together.

4. Give your child the squeezy pouch and encourage them to squeeze it into the bowl with the egg, oil and honey and then whisk together.

5. Weigh out 150g flour with your child into a bowl and let your child pinch in a little cinamon.

6. Pour the oil/egg/fruit into the bowl with the flour and let your child mix briefly until the lumps disappear - you might want to give it a quick stir yourself at the end to make sure that it is all mixed in.

7. Let your child help you spoon the mixture into cases - scoop up any spilled mixture back into the cases.

8. Sprinkle the tops of the muffins with a few sunflower seeds

Bake for 12 minutes until golden.