​Makes 12 mini muffins

Ingredients
1 1/2 cups (210g) buckwheat flour
1 t baking powder
1/4 cup (85g) caster sugar
​1/3 cup (90ml) light vegetable oil (I used grapeseed)
1/4 cup (80ml) milk (substitute non-dairy alternative for dairy free)
2 eggs
2/3 cup (150g) blueberries, washed and dried


Method
Preheat oven to 180°C (350°F). Prepare mini muffin pan by lining each hole with mini muffin cases or squares of non-stick baking paper moulded to shape over the base of a small glass. 

Sift buckwheat flour and baking powder into a mixing bowl. Stir in sugar. In a jug, combine oil, milk and eggs, whisking well with a fork to combine. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir well but do not overmix. Gently fold through blueberries. 

Divide mixture evenly between muffin holes and bake 15 - 20min or until risen and golden. 

Provided it's not too hot, these keep well out of the fridge for about five days. After that time, put them in the fridge and microwave slightly before eating. Once cool, the muffins can also be frozen for up to one month. Store between pieces of baking paper to prevent them sticking together. 

A quick and simple snack for your little and your big people. The apple provides ample sweetness, no need for sugar at all. I usually give them to my daughter plain but a little bit of butter wouldn't go astray. After the recipe, I have some suggestions for variations and tips on storage. 

Makes 10-12

Ingredients
Pat of butter, for greasing (about 10 g)*
1 medium free-range egg
1/4 cup (60 g) Greek yoghurt
1 T milk
1 medium apple, preferably unwaxed, coarsely grated
1/2 cup (65 g) self raising wholemeal flour (substitute whole spelt or another all-purpose flour plus 1 t baking powder for lift)
1/2 t cinnamon (optional)


Method
Warm a fry-pan over medium heat, add the butter and allow to melt. Meanwhile, crack egg into a batter jug or small mixing bowl, add yoghurt, milk, and apple and mix with a fork until just combined. 

Add flour, baking powder, if using, and cinnamon, and mix again until you have a well-mixed but still lumpy batter. Pour in the melted butter from the pan and mix gently. Wipe out the pan with some kitchen towel so you are left with just a thin film of butter. This creates a non-stick surface for the pikelets. 

Return the pan to the heat and drop in dessertspoofuls of batter, spreading them slightly with the spoon if needed. Don't overcrowd the pan as you need to be able to flip the pikelets with ease. 

Wait for some bubbles to appear on the surface and then carefully flip the pikelets with a spatula. They should be nice and golden on the underside. They are cooked when the surface springs back. Remove to a kitchen towel-lined plate and continue to cook pikelets until the batter is used up.

NOTE: I find I have to adjust the heat as I go as the pan tends to get too hot after a while, meaning that the pikelets overcook on the outside while remaining undercooked in the middle. If this starts to happen, turn the heat to medium-low. You may find you have to alternate between medium-low and medium heat in order to maintain an even cooking temperature. You can always return any undercooked pikelets to the pan at the end and finish them on a low heat. 

*If you have one, use a non-stick pan and you can omit the butter and the greasing step. 

These pikelets, or variations thereof, have been a staple snack of Ingrid’s ever since she started on solids (she's just turned two). I make them by eye, as I know the batter consistency I'm after, but I finally made myself measure the ingredients so I could share them at last! Sometimes I use all yoghurt, sometimes all milk, or like this recipe, a combination of the two (which produces the best result, I think). Apple is my preferred fruit, but I have also made these with berries (though these can cause the pikelets to catch in the pan, so be careful), and even make savoury versions with zucchini, carrot and so forth. It's a very versatile, basic recipe that can be adapted pretty much endlessly, so feel free to make it your own. I haven't done so, but I'm sure it would work well with a gluten-free all purpose flour and of course you can substitute a vegetable oil for the butter, and a non-dairy yoghurt and milk if you are dairy free. These pikelets freeze really well, too. I interleave them with small pieces of non-stick baking paper and seal in a zip-lock bag. Then I can easily take out one or two at a time and defrost as needed. They are ideal for packing in lunch boxes. If you make these often enough, soon you'll be making them by eye as well. There's nothing fancy here, just a simple, useful family recipe. I hope you find it so, and do let me know if you have any questions or feedback, it's always a great help for this novice blogger!

Happy cooking! 
M x