Baby Led Weaning Gingerbread Spice Muffins with Cinnamon Frosting
Amazing Gingerbread Spice baby led weaning muffins recipe that the entire family will love. Perfect finger foods for your baby.
Ingredients
- 2 eggs
- 250 ml 1 cup milk
- 125 ml 1/2 cup rapeseed oil
- 3 tablespoons maple syrup
- 3 tablespoons molasses or treacle
- 280 g 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 200 g cream cheese
- 200 g greek yogurt
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 4 tablespoons butter softened
- 1 tablespoon maple syrup
- 210 g 1+1/2 cups flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1-2 tablespoons water
Method
- Pre-heat oven to 170ºC.
- In a large mixing bowl, whisk together the eggs, milk, rapeseed oil and molasses until it turns smooth and creamy, then add in all of the dry ingredients, stirring well until it turns into a smooth batter.
- Divide the mixture to a well oiled muffin tin making sure to only fill it three quarters way up. Bake for 30 minutes or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.
- Meanwhile to make the frosting, using a wooden spoon beat the cream cheese with the yogurt, maple syrup and cinnamon until it is thick and creamy. Leave in the fridge until ready to use.
- To make the cookies, mix tougher all of the ingredients adding the water one tablespoon at a time until it forms into a dough. Roll on a well floured surface about 2cm thick. Using cookie cutters, cut out stars, trees and gingerbread men and women. Place onto a baking tray lined with parchment and bake for 12 minutes.
- Pipe frosting on top of cooled muffins, top with a cookie and a light dusting of cinnamon.
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