There are 2 types of toddlers out there. The first type is the ones whom will eat anything offered to them. The second type is the choosy and fussy toddlers like my son.
He practically rejected all types of food when he was below 2 years old. He mainly survived on Formula Milk and you can guess his weight.
As he started going to daycare, his eating habits improved and there is more food types to his palette. Unfortunately, vegetables are not going easy for him.
Most children will at least eat carrots but my son says “Rabbits eats carrot” and he would not touch it.
One fine day, we went for afternoon tea to a friends house and we had pumpkin cupcakes. He loved the cupcakes and had about 3 of them. I guess, that is the way he is
going to eat his vegetables at the moment.
Butternut Pumpkin Cupcake Recipe for Fussy Toddlers
Dry Ingredients:
3 cups Plain Flour
4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Nutmeg
1 Cup Sugar
1 Cup Sultanas
Wet Ingredients:
2 tsp of ORGRAN No Egg™ Egg Replacer to replace 2 eggs
1 Cup Milk
1/2 Butternut Pumpkin – roast it earlier
1/2 Cup Vegetable oil
Method:
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl.
- Then, mix together the dry and wet ingredients together.
- Finally, Bake the cupcakes in 200 degrees for 20 minutes.
Note: Oven heat varies thus check the cupcakes with metal skewer. If the cupcake is cooked, metal skewer will be clean.
