Sample Recipes from Feeding Made Easy

Carrot and Pear Honey Muffins (from 'Puddings and Baking')

Children love these unusual muffins - and don't even know they are eating vegetables and fruit! Make mini muffins for toddler-sized snacks - they will only need to cook for 12-15 minutes. These are also delicious using grated courgette or beetroot in place of the pear. You can also replace the pistachios with cashew or pecan nuts for a change - or leave the nuts out altogether if you are serving these to children with a nut allergy. The muffins are suitable for freezing - great for lunchboxes. Just remove from the freezer in the morning and it will have thawed by lunchtime.

Makes 12-14 muffins

2 tbsp clear honey
50 g (2 oz) caster sugar
2 large eggs
200 ml (7 fl oz) sunflower oil
275 g (10 oz) wholemeal self-raising flour
pinch of salt
pinch of cinnamon
125 g (4 ½ oz) carrot, grated
125 g (4 ½ oz) pear, grated
50 g (2 oz) unsalted, shelled pistachio nuts, finely chopped

Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Line a deep muffin tin with paper cases.
Mix the honey, sugar, eggs and oil together in a bowl.
Combine the flour, salt, cinnamon, carrot, pear and pistachios in a large bowl. Add oil mixture and stir gently to combine the ingredients. Place dessertspoonfuls into the paper cases.
Bake for 15-20 minutes until golden brown and firm to the touch. Cool on a wire rack.

Mini Courgette Rosti Cakes (from 'Light Meals')

These make a tasty light tea - an ideal finger food for little ones, cut into toddler-fist-sized pieces. They are also great served cold for picnics or in lunchboxes.

Makes about 16 patties

1 large potato (about 175 g/6 oz), grated
1 large courgette (about 175 g/6 oz), grated
100 g (4 oz) mature Cheddar cheese, grated
2-3 spring onions, finely chopped
1 egg
2 tbsp plain flour
1-2 tbsp olive oil

Mix all the ingredients except the oil together in a large bowl.
Heat the oil in a large frying pan over a medium heat.
Drop tablespoonfuls of mixture into the pan and flatten with the back of the spoon. Cook gently for 3-4 minutes on each side, until golden and cooked through. Serve hot, warm or cold.