I tried to keep this blog not too baby-themed but having a one year old, who wants to run like a maniac anywhere we go, my activities had to be adjusted to his needs. I try to do as many outdoor days as possible, something for the both of us to enjoy. Having my bike with a child seat made a huge difference and I can now zip through Richmond Park in no time and discover new places.
Yesterday we went to nearby Deen Farm where the kids could admire all the farm animals including very sweet looking alpacas and amazing turkeys. They even have a riding school. There is a farm shop where usually you can buy eggs that school kids pick (they didn’t have any yesterday) and you can feed the animals too.
There is a small garden and a picnic area where we had our lunch. Apart from sandwiches and flasks of tea I brought along savoury squash muffins and the babies loved them. It’s the perfect healthy cake-y snack for days out and I will definitely experiment with bananas and other sweet fruit and veg to make variations of these.
Pumpkin and rosemary muffins by Lorraine Pascale
180g self raising flour, sieved
130g wholemeal flour, sieved and bran reserved for sprinkling
1 tsp baking powder
1/2 tsp bicarb of soda
pinch of salt
2 sprigs of rosemary, leaves picked and chopped finely
60ml oil
2 eggs
100ml yogurt
275ml milk
1tbsp honey
1 mid size chopped and cooked or roasted squash
Preheat the oven to 200 d C and line a 12 hole muffin tray with paper cups.
Combine all the dry ingredients in one bowl and all the wet ingredients in another bowl, add most of the squash and stir it as little as possible until just combined. Sprinkle the rest of the squash and the bran on top and bake for 20-25 min or until the skewer comes out clean.
