Introducing Solid Foods With Born to Eat

By Christina Jennings

Introducing little ones to solid foods can be fun and exciting for you and your baby, but can also bring many challenges. In their new book “Born To Eat—Whole, Healthy Foods from Baby’s First Bite,” authors and nutritionists Leslie Schilling and Wendy Jo Peterson outline the basics of whole-food introductions for babies in a safe and fun way that includes the whole family.

The book contains several recipes designed to appeal to your new food explorer. Recipes such as Janet’s Pumpkin Bites with nutritious pumpkin purée, and creamy Apple Cinnamon Greek Yogurt Dip show the versatility and ease of food introductions without being complicated or time consuming. To get Born to Eat, visit their website at www.borntoeatbook.com.

 

Wendy Jo’s Orange Cottage Cheese Muffins

Cottage cheese is a great protein to add into a muffin recipe or pancakes. If your little one prefers pancakes, opt for cooking these up like pancakes and serve the orange marmalade as syrup, if desired.

Serving size: ¼ muffin (infant), 1–2 muffins (adult) 

Prep time: 15 minutes

Cook time: 22 minutes

2 cup flourborn to eat

½  teaspoon baking powder

½  teaspoon baking soda

¼  teaspoon salt

¼  cup granulated sugar (omit for babies under 1 year)

1 orange, zested

1 cup whole-fat small-curd cottage cheese

1 stick (½ cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

100-percent-fruit orange marmalade, for the glaze

Preheat oven to 350°F and line 12 muffin cups with foil liners (or paper liners gently sprayed with cooking spray to help muffins come out of wrapper).

In a large bowl, whisk together the flour, baking powder, baking soda and salt.

In a small bowl, mix together the sugar, orange zest, cottage cheese and softened butter.

Make a well in the dry ingredients and pour the wet ingredients into the well. Stir until all flour is mixed in, about 1 minute. Avoid over-mixing the batter.

Scoop ¼ cup of batter into each muffin liner or until evenly divided.

Bake muffins for 22 minutes or until golden on top and set in the center.

While muffins are baking, slightly heat orange marmalade in a microwave-safe bowl for 30 seconds.

Immediately after removing muffins from oven, drizzle orange glaze over the top to allow the glaze to soak into the muffins. If necessary, poke small holes in the surface of the muffins to help the syrup soak in.

Serve immediately. Recommend storing leftovers in the refrigerator.

Variations:

Add in chopped pecans or dark chocolate chips for advanced eaters.

Dried cranberries or blueberries make great additions, too. Soak in boiling water for 5 minutes before using for beginner eaters.

Freezer Options:

Muffins can be frozen up to one month in an airtight container. They can be defrosted in the refrigerator or microwave (without foil wrapper) for 20 seconds.

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