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.
‘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.
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
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
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.
Suitable for freezing.
Preparation time: 10 minutes
Cooking time: 25 minutes
Makes 12 muffins