Feeding the family

From fussy eaters to allergies, there’s a recipe to suit

Makes 12 medium muffins






One of the best feelings you can have as a parent is when your child gobbles up a meal you’ve cooked for them, especially when you know it’s chockfull of good stuff. But any parent knows that this doesn’t happen every time. Getting your child to love food (good, wholesome food that is) is not always easy. With fellow mum and cook Annabel Inglis, Nadia Lim has put together a collection of favourite meals, snacks and ideas for feeding the family from babies starting solids to older school kids, and even teens leaving home. With over 100 parent and child-tested recipes, and practical, down-to-earth tips and discussions about starting solids, fussy eating, food allergies and more, YUM! will become the go-to for families. CACAO, DATE & RASPBERRY MUFFINS Prep time 15 minutes, Cook time 20 minutes Ingredients ■ 1 cup pitted dates ■ 1⁄3 cup water ■ 1⁄2 tsp baking soda ■ 100g butter, cubed or coconut oil ■ 1 1⁄2 cups plain flour ■ 2 1⁄2 tsp baking powder ■ 1⁄2 cup cacao or dark cocoa powder ■ 1 cup natural unsweetened yoghurt ■ 1 tsp vanilla extract or essence ■ 2 free-range eggs (or flax eggs) ■ cup frozen raspberries (do not defrost) 1⁄2 Method The only sweetness in these muffins comes from the dates, so they are a healthy snack for the whole family. The raspberries provide a delicious burst of sweetness amongst the rich chocolatiness. Like all muffins, they are at their best warm out of the oven, but they can be stored in the fridge or freezer and warmed up in the microwave slightly. Preheat oven to 180C. Line a 12-hole muffin tin with paper cases. Place dates and water in a small pot. Cover and bring to the boil. Reduce to a simmer and cook for a few minutes until most of the water has evaporated and dates are very soft. Remove from heat and vigorously stir through baking soda (this will break up the dates and it will also go frothy). Stir in the cubed butter, return the lid and set aside until the butter has melted and mixture has cooled slightly. Meanwhile, sift flour, baking powder and cacao/cocoa powder into a large mixing bowl. Stir and set aside. Whisk yoghurt, vanilla and eggs into the date mixture. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined — be careful not to overmix; the texture will be almost mousse-like. Gently fold through the raspberries. Spoon mixture into the prepared muffin tin; they will be quite full. Bake for about 20 minutes, until muffins spring back when lightly pressed in the middle. Leave to cool in the tin for 5 minutes before transferring to a wire rack. They will keep in an airtight container in the fridge for up to a week, or in the freezer for up to two months. —