Annabel Karmel Low Res.jpgA mother of three, Annabel Karmel is the UK’s best-selling author on feeding babies and children.

She is an expert in devising tasty and nutritious meals for children without the need for parents to spend hours in the kitchen. Annabel has written 24 books on feeding babies, children and families and sold over 4 million books worldwide.

This year marks the 20th anniversary of Annabel’s first book, the Complete Baby & Toddler Meal Planner which has become the authoritative guide on feeding babies and is regularly in the top five cookery titles.

 

Blueberry muffins

‘Fussy Eaters Recipe Book’ Ebury Press £14.99

“Blueberries are enjoyed by many children, and these blueberry muffins are popular at breakfast, for tea and a gluten free diet. The soured cream makes them nice and moist. This blueberry muffin recipe makes very delicious gluten-free muffins.

A bowl of blueberries makes a good snack. According to researchers at the University of Boston, they top the list in terms of antioxidant activity when compared to 40 other fresh fruit and vegetables.

While containing well-known antioxidants, such as vitamins C and E, their main health benefits come from the pigment (anthocyanin) that gives blueberries their blue colour,” says Annabel.

Ingredients3477-084810+12

250 g (9 oz) gluten-free flour

a large pinch of salt

1 tbsp gluten-free baking powder

180 g (6 oz) caster sugar

125 g (4 1/2 oz) blueberries

2 eggs

180 ml (6 fl oz) sunflower oil

180 ml (6 fl oz) soured cream

1 tsp vanilla extract

juice and grated zest of 1 small lemon

Method

Pre-heat the oven to 190°C/375°F/Gas 5.

Stir together the flour, salt, baking powder, sugar and blueberries. Whisk together the eggs, oil, soured cream, vanilla extract, lemon juice and zest (it will look a bit curdled). Stir the wet ingredients into the dry ingredients and spoon into 12 muffin cases until about three-quarters full.

Bake for 20–25 minutes. Allow to cool in the tin for 5 minutes before removing. Best served warm, though you can keep for a day in an airtight tin or freeze.

Information

Suitable for freezing.

Preparation time: 10 minutes

Cooking time: 25 minutes

Makes 12 muffins