Raspberry & Lemon Mini Muffins

Ingredients

• 2 cups (280g) plain flour
• 2 tsp baking powder
• Zest and juice of 1 lemon
• 1 cup (250ml) milk
• 2 eggs (or 2 chia eggs)
• 1/2 cup (125ml) olive oil
• 2 tbsp maple syrup (or 1 mashed banana for under 18 months)
• 36 raspberries (one for each mini muffin)

Directions

• Preheat oven to 180°C/350°F.
• Add all of the dry ingredients to a bowl, then slowly whisk the wet ingredients in until fully combined. Divide into a mini muffin tin, then pop a raspberry into each one.
• Bake for 20 minutes until fully set and golden (a skewer should come out clean).
• Cool before serving to babies.

From Aileen Cox Blundell on Instagram. Perfect for baby-led weaning (swap the maple syrup for mashed banana for under 18 months), great for the freezer, and the recipe makes 36 mini muffins. To make 2 chia eggs: mix 2 tbsp ground chia with 6 tbsp hot water and leave until it turns to jelly, then add to the mixture.