Posts filed under Snacks. Show all blog posts.
Even though my boys are getting a little older (shh… I don’t want to admit that too loudly), they still love to eat things made in miniature form. To be perfectly honest, most adults do as well, which explains the recent trend of bite-sized comfort foods popping up on menus everywhere. Mini burgers, mini mac and cheese bowls and mini pizzas are still popular pub and party fare, and in my house we’re adding mini muffins to the mix.
These rhubarb buttermilk muffins have the perfect recipe to make in pint-size form. My youngest isn’t much of a fruit fan, and I knew that if he discovered big chunks of rhubarb cooked in full-sized muffins he would immediately shun the treat. Luckily, the smaller version looks so appealing, with the tiny flecks of pink peeking through the crumbs, that he barely noticed and popped one into his mouth immediately.
I’m happy to say he devoured the baked good, and I was happy to have him eat a mini amount of something he may not have tried otherwise.
Are you a rhubarb fan? Other than in a pie and paired with strawberries, what is your favourite way to eat this seasonal fruit? I’m partial to this recipe.
Find the full printable recipe here: Rhubarb Buttermilk Mini Muffins
Bite-size biscuits made with whole-wheat flour, mashed sweet potatoes and creamy buttermilk sounds like the ideal toddler food, don’t you think?
What started out as one of my favourite recipes for entertaining—make a few trays of fresh biscuits and serve them paired with a sweet glazed ham and assorted grainy mustards for a DIY food station—quickly became one of my go-to snacks for my boys when they were little. Now that they’re grown, they still request these in the school lunch box, and my 2-year-old niece can’t get enough of them when she comes for a visit.
Unlike traditional biscuits, these don’t have a crunchy exterior, but rather they are soft and tender throughout, making them ideal for little mouths. I like to serve them with some chopped ham or scrambled eggs and fresh fruit for a meal, or paired with a glass of icy cold milk for an afternoon snack.
I shared the recipe on my own blog in 2010 and shortly after that it was published in The Whole Family Cookbook, an excellent resource for parents looking to make fresh and healthy family-friendly recipes using seasonal ingredients. I hope you like it as much as we do.
Find the full printable recipe here: Sweet Potato Biscuits