Rhubarb Baby Led Weaning Muffins
These rhubarb muffins are so delicious and are a perfect baby led weaning muffin. The mixture is a little different to my normal muffin mixture and is more like a rhubarb sponge cake bite than a muffin. They are so soft, easy to manage and super low in sugar which makes them a perfect first finger foods for babies.
Rhubarb is in season at the moment and its really inexpensive. I bought around 50 stems of it in during the week, half I cooked and then froze and the other half, I just washed, chopped up and froze in freezer bags. Going to dream up some more rhubarb concoctions over the next few months 🙂
When cooking Rhubarb, you will need a little sweetener to make it more palatable for little babies. To help with the sweetness and to use as little sugar as possible I cook the rhubarb with a little orange juice which really helps and also makes sure you can add the tiniest amount of maple syrup to make sure babies love these!
These baby led weaning muffins are not just for babies, they are the perfect finger food for babies. However, they come with a warning! The muffins taste so good that you need to hide them from the older kids and husband too. I made a 24 mini muffin recipe batch and they were gone in less than 1 hour!
More Muffin Recipes for babies
These mini baby led weaning muffins are so delicious you will make them time and time again!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xo
Rhubarb Baby Led Weaning Muffins
Prep time
15 minutes
Cook time
15 minutes
Servings
24 Mini Muffins
Ingredients
Rhubarb Mixture (makes a big pot for use with other recipes too – see tips below)
10 rhubarb stems
3 oranges juiced
1 tablespoon maple syrup
Muffin Batter
120g butter (at room temperature)
2 tablespoons maple syrup
3 eggs
1 teaspoon vanilla essence
1 tablespoon milk
140g self-raising flour
1tsp baking powder
Method
- Pre-heat oven to 180ºC.
- Slice rhubarb into chunks then add to a saucepan with the juice of the oranges. Place onto a high heat and bring to the boil, then simmer until the rhubarb is soft. Sweeten to your liking with a little maple syrup. I used 1 tablespoon but you can use a little more if the rhubarb is exceptionally bitter. Leave aside to cool while you make the muffin mixture.
- In a large bowl, cream together the butter and maple syrup using an electric whisk.
- Add in the eggs, vanilla and milk and continue whisking until it becomes smooth and creamy with no lumps.
- Slowly, fold in the flour and baking powder until it becomes a smooth, silky batter.
- Lightly butter a mini muffin tin. Add 1 teaspoon of the batter to each compartment, then 1 teaspoon of rhubarb, then top with the batter until the rhubarb is fully covered.
- Bake for 15 minutes until the muffins and golden brown.
- Leave to cool fully before removing from the baking tray. If you don’t the tops will come off. (It won’t be easy because they are that good! 🙂
Recipe Notes
The rhubarb in this recipe makes a LOT of the rhubarb mixture. BUT, you can use this for tonnes of recipes too! This morning we topped our pancakes with it, and the kids also made overnight oats too! The remaining mixture was put into the mini muffin tin, covered in clingfilm and frozen into ice cubes. Once frozen, i've just popped them out and into little freezer bags. They are brilliant for smoothies or to cook with when i'm making rhubarb dishes. Zero waste which is great!
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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