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Sometimes, during “Polar Vortex” or “Snowmageddon” season, you find yourself stuck in the house, or just don’t want to go out. For me, cold days are the perfect time to bake. Sometimes you also happen to find yourself with limited ingredients on hand. I also happen to have a toddler who is a muffin addict. These are the PERFECT muffins for those days when your little muffin monster has a craving and you’re itching to bake!! The recipe is loosely based on a few recipes I saw on the internet to use WIC provided foods, as well as from some of my tried and true favorite recipes. It’s simple and you could make hundreds of variations to suit your taste. You could also add dried fruit or nuts if that tickles your fancy. As an added bonus, other than using the oven, none of this stuff is particularly messy and doesn’t require any knifework, so my little “helper” can actually help! I measure everything and let her dump it in the bowl and stir it up. She is always SO proud of herself!
You will need:
1 Cup Baby Oatmeal or Whole Wheat Cereal
1 Cup Flour- I used half whole wheat and half all purpose
1 1/2 teaspoons baking soda
1/4 cup oil or melted butter
3 jars pureed sweet potato baby food
about 1/2 teaspoon pumpkin pie spice
Mix the ingredients well. You don’t really have to put them in the bowl in any certain order, but I like to add the liquid to the baby cereal to make sure it has a chance to soak up as much as it can. Mix everything well, it will be a relatively smooth, but thick, batter. Prepare muffin pans (I used mini muffin pans because they work best for my 2 year old and who doesn’t like mini muffins?) by spraying with a spritz of cooking spray. Fill each cup about 2/3 full with batter, and bake in a 350* oven for 20 minutes. Yields about 40 mini muffins.
They taste *just* like sweet potato pie! So soft and tender and delicious!!
So this winter season, why not whip up a batch of these delightful and fast muffins the next time you need a quick hot breakfast on a cold day?