We’ve just survived a bout of eye infections, ear infection, runny nose, cough and last, but not least, gastro. In other words, he had the plague.
It’s been a long road back to health, and it’s also been difficult to find ways to tempt his appetite. I’m usually quite lucky on that front. Though he has a rough time sleeping, he is not a picky eater and most of the time even loves broccoli. There are days he eats so well, it looks like I’m shoveling coal into his mouth.
This time, it’s taken a while to regain his usual feeding frenzy. When he’s getting over an illness, I always make chicken broth from scratch. When he’s willing to slurp that up, I also bake him some healthy muffins. He devours them, and most of his baby friends do too when they come to visit. The parents love them too. So I thought I’d share our favorite muffin recipe with you:
Zippy Muffins are made with raspberries.
Banana Flax Muffins (makes about 12)
1 2/3 cups unbleached flour
1/3 cup flaxmeal
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
4 mashed bananas
1/2 cup of applesauce, or more if you need to add moistness to the batter.
1/2 cup of vegetable oil
1 tbsp. vanilla extract
A dash of whole milk, just enough to make it a little more wet when mixing into dry ingredients.
Simple instructions: Mix wet into dry ingredients. Don’t overmix. Bake at 350 for about 25-30 minutes. You can add raspberries or other fruit into the wet ingredients, but keep at least 2 mashed bananas.
For the vegan version, my Zippy muffins, see this post on my food blog. I assure you that unlike most vegan muffins, these are light and airy.
For simple chicken soup, here’s my remedy for the flu.