With sunshine season in full swing, it’s time to pack up the car and take off for adventure.  

Nothing says British summer quite like a ‘good old’ family picnic. Keep hungry little tummies satisfied on long car journeys and fun filled days out with these quick and easy recipe ideas that also work well as a school lunch box staple.  Oh so tasty and healthy too, they are a clever way to hide their 5 a day and are bound to go down a treat with all ages. 

These delicious muffin recipes both use carrot as the base, with a sweet and savoury option. Why not batch cook these beauties and freeze some for future days out or as a handy instant snack.  A winner for family outings, they travel well, are easy to store and are relatively mess free too. Plus, who doesn’t love a muffin1 

Get your aprons at the ready and recruit little helpers to lend a hand in the kitchen too. 

Carrot Muffins 2 ways

Preheated fan oven at 165°C

Time: 25-30 mins

Makes: 12-16 of each depending on size of tin/ cases

SAVOURY

Ham & Brie Carrot Muffins 

You will need:

• 2 finely grated carrots
• 2 slices of ham
• 100g grated cheddar cheese
• 100g brie 
• 250g plain flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda 
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon mixed herbs
• 2 eggs
• 100ml milk
• 75ml sunflower/ vegetable oil

SWEET

Carrot & Walnut* muffins

You will need:

• 2 finely grated carrots
• 10 chopped walnuts
• 250g plain flour
• 200g dark brown sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda 
• ½ teaspoon salt
• 1 teaspoon cinnamon 
• 1 teaspoon vanilla extract
• A glug of golden syrup
• 2 eggs
• 100ml milk
• 75ml sunflower/ vegetable oil

*For nut allergies, simply omit the walnuts and replace with raisins or other dried fruit. 

Let’s Bake: 

1. Add the dry ingredients to a large bowl & mix with a spoon.
2. Add all the wet ingredients to the dry mix & stir well to combine.
3. Add the grated carrots & any extra ingredients eg. ham & cheese for the savoury option and walnuts or dried fruit to the sweet mix. Fold in using a spoon.
4. Spoon into individual muffin cases & bake in the oven for 25-30 minutes or until a skewer comes out clean.
5. Serve warm from the oven or pack them into your favourite picnic boxes, ready for your next adventure. 

Store your muffins in an airtight container for up to 2 or 3 days or freeze for up to 3 months. 

Serving tips…

Cut the cheese muffin in half, add a slice of cheese & a dollop of pickle. Yum! Finish off with a sweet muffin topped with cream cheese & fresh blueberries 🫐 

For more mini mealtime and lunch box inspo, take a look at our full collection of tableware, picnic essentials and baking accessories for fuss free, dinner time fun in the sun.

Come and say hi over on Instagram @scandiborn. and don’t forget to follow along on Pinterest too.

Weaning your little one? Let the adventures begin. This new phase in your parenting journey can be so rewarding for both you and baby as you witness those first tastes and add new textures and flavours into their diets. It can also be a little tricky for more fussy eaters - but don’t give up. There are so many tasty recipes and methods to try and eventually your mini diner will learn and adapt and discover foods they really love. 

For all the latest weaning guidance, be sure to check out the NHS site. It’s full of tips and advice on when your baby is ready, plus there’s lots of lovely recipe suggestions too. 

We asked the wonderful Shikha from My Little Food Critic for one of her easy, nutritional and oh so tasty weaning recipes for us to try out.  Even if you are no master chef, this super simple creamy pudding is so easy to prepare and tastes SO good! It is loaded with flavour, fibre, protein and lots of vitamins and minerals and takes literally minutes to prepare -  perfect for hungry little mouths. 

Ingredients 

• 1 cup raspberries (fresh or frozen)
• 1/4 cup chia seeds
• 1 cup/240 ml milk of choice, you can use breast milk, formula or milk of choice 
• A squeeze of fresh lemon juice
• 1/2 tsp vanilla powder/extract/paste
• 1/2 ripe mashed banana

Chia seeds are rich in omega 3 fatty acids and a good source of iron, magnesium and zinc. They are a real superfood and a great addition to our babies diets.

Steps

1. In a bowl or jar with a lid combine the raspberries, chia seeds, milk, lemon juice, vanilla and mashed banana. Mix well.
2. Pop on the lid and place in the fridge for a minimum of 3 hours but ideally overnight.
3. Serve and enjoy! 

Tip: This yummy recipe can be made in advance and stored in an airtight container in the fridge for up to 2 days. 

For more tasty,  everyday family recipes be sure to follow Shikha over on Instagram, via her app and check out her website too. 

Serve up delicious eats with our gorgeous collection of mealtime essentials for little diners. Shop our adorable collection of bibs, tableware, drinking cups and plates. Full of practical details and crafted from sustainable materials in the cutest designs, they are guaranteed to make feeding time fun.

Thanks for stopping by and let us know how you get on.  Come and say hi over on Instagram @scandiborn and don’t forget to follow along on Pinterest too.

About My Little Food Critic

I’m Shikha and I’m mama to my gorgeous young son.

I’ve always enjoyed cooking but when I began to think about weaning my son, I really began to think about food and nutrition. Becoming more informed about the impact of processed foods, artificial sweeteners, refined flours and sugars present in so many ‘staple’ daily food items we consume made me more determined to provide the most nutritious and beneficial food that I could for my son. I use my account as a platform to share realistic and healthy food ideas for toddlers and the family.

Aprons at the ready! Celebrate National Baking Day by introducing little chefs to some yummy home-made treats they’ll be keen to lend a helping hand with (and eating too, of course).

Cute cooks and mini diners alike will love this super simple sponge recipe, a perfect tasty bake that the whole family can enjoy. 

Add some extra fun to the occasion by using these amazing Liewood cake pan and cupcake moulds. Made from flexible, eco-friendly silicone, they don’t require any greasing and come in an array of cute characters and colourways.  I mean, who doesn’t love a Dino cake! 

Take your pick from our gorgeous baking shop, brimming with all those kitchen staples to inspire the next star baker. 

Use this versatile recipe to conjure up delicious cupcakes or larger sponge cakes.

Super Simple Sponge

Prep time: 20 mins

Cooking Time: 20-30 mins

Serves: 8-10

You will need:

• Silicone cake pan/cupcake moulds
• Measuring scales
• Large mixing bowl
• Wooden spoon or electric mixer
• Wire cooling rack

Ingredients 

• 4 free-range eggs
• 225g/8oz caster sugar, plus a little extra for dusting the finished cake
• 225g/8oz self-raising flour
• 2 tsp baking powder
• 225g/8oz butter at room temperature, plus a little extra to grease the tins

Ready, Steady, Bake

1. Mix the ingredients together with a wooden spoon or an electric mixer.  Take care not to over mix. You are looking for a texture that falls off the spoon easily without being too sloppy. 

Variations and Fillings

Experiment with some of these tasty ideas and find your own favourite flavour combinations. 

Chocolate chip

• Add 100g of  chocolate chips to the wet mix and stir. These work particularly well as cupcakes and make an ideal sandwich box snack. 

Chocolate Heaven 

Add 2 tbsp of cocoa powder to the wet mix and stir well. Once baked and cooled, cut your sponge in half and spread with a layer of chocolate spread. 

Very Vanilla 

• Add 2 tsp of vanilla extract to the wet mix . Once baked and cooled, cut your sponges in half and spread with a layer of strawberry jam, then a layer of buttercream. Or fresh cream.

Zingy Lemon 

• Add 2 tsp of vanilla extract to the wet mix. Once baked and cooled, cut your sponger in half and spread with a layer of lemon curd, then a layer of buttercream or fresh cream.

Strawberries & Cream

• Chop up a punnet of strawberries into small chunks and add to the mix. Once the sponge is baked and cooled, serve with a generous dollop of double cream or natural yoghurt. 

Blueberry Blast

• Add a punnet of washed blueberries to the mix. Once the sponge is baked and cooled, serve with some blueberry yoghurt for a burst of berrylicious flavour! 

Top Tip:

Why not do a big batch bake and pop some in the freezer to enjoy for another day.  

Happy Baking folks!

Thanks to the wonderful My Little Food Critic for sharing these cute snaps with us. For more food inspiration for mini eaters, head over to her Instagram page. 

With Pancake Day just around the corner, what better time to introduce little diners to this sweet tradition than a spot of cooking. We’ve teamed up with those lovely folk over at Eco Rascals, makers of the most beautiful, sustainable kids tableware, to serve up some ‘flippin’ tasty treats, pardon the pun.

Have a go at our easy peasy, lemon squeezy, fail safe pancake recipe. Plus, these mouth watering topping suggestions are sure to tempt tiny taste buds and grown ups too. Sweet or savoury, traditional or experimental, there’s something for everyone to enjoy. 

Traditional Pancake Recipe

(Makes roughly 12 pancakes) 

You will need:

Utensils

• A good non stick frying pan
• Measuring jug
• Weighing scales
• Bowl
• Whisk
• Spatula

Ingredients

• 100g of plain flour
• 2 large eggs
• 300ml of milk
• 1 tbsp of vegetable oil plus extra for frying
• Pinch of salt

Ready, steady, cook:

1. Combine the flour, eggs, milk, vegetable oil and a pinch of salt into a bowl and whisk until it forms a smooth batter. Older kiddies will love to help out here.
2. Put the mix to one side and, if you have time, let it rest for half an hour. Or, if you simply can’t wait, then it’s time to get cooking!
3. Take your frying pan and get it nice and warm. Add a little oil and wipe it carefully with some kitchen paper. Watch out - don’t burn your fingers. 
4. Transfer your batter from the bowl into a large jug if you have one -  it makes it easier to pour your batter into the pan.
5. Once your pan is hot, pour enough batter to just coat the bottom of the pan and cook for approx. 1 minute, or until the edges start to turn golden. Turn, or flip, over and repeat on the other side.
6. Transfer your pancake to a large plate and keep warm as you repeat the process until you are ready to serve your stack of pancakes to eager little eaters. 
7. Serve with your topping of choice. Check out our favourite suggestions below. Enjoy.

Topping Suggestions

Sweet and Sour

This is a traditional pancake topping and one of our all time fave flavour combos. Simply cut a lemon in half and squeeze the juice over your pancake to taste. Add a tiny sprinkling of sugar or natural alternative. Leave out the sugar for younger babies if you prefer.  Fold your pancakes in half and then in half again to form a triangle shape, so that it is easier for little ones to pick up.  Serve and enjoy. 

Did you know: Lemons are a natural antiseptic and high in vitamin C too. 

Choc Fruit Roll Ups 

Take your pancake and add soft fruit pieces down the middle. Banana, raspberry and blueberry make a delicious combo. Now, roll your pancake up as tightly as you can. Drizzle with a little melted chocolate or add to a pot for dipping (make sure it’s not hot if serving to little ones).

Did you know: Berries such as blueberries and raspberries are high in vitamins, minerals and antioxidants.

Go Bananas

Chop up a banana into small slices. Layer them on top of your pancake. Add a dollop of natural Greek yoghurt and dust with cinnamon. Voila! 

Did you know: Bananas are a good source of fibre, great for supporting digestive health.

Sweet as Honey

Honey is a great natural sweetener, but not recommended for babies under 12 months. Take your pancake and add a couple of small spoonful's of frozen yoghurt down the centre. Drizzle with honey and roll up. Dig in. 

Say Cheese 

Who says pancakes have to be sweet? This savoury combo is guaranteed to satisfy. Take a slice of cooked ham and place on one half of your pancake. Next, grate some cheese and place on top of the ham. Fold the top over and then again into quarters to form a triangle. Get munching.

Did you know: Cheese is a great source of protein and calcium, important for the development of strong bones and teeth. 

American Dream

If there’s one thing American’s do well, it's pancakes. This US classic with a twist is one for the grown ups and has to be eaten to be believed. It’s so good. Take 3 pancakes and stack them on top of one another. Cook some bacon until dark and crisp. Place the bacon on top of your stack and drizzle over some maple syrup. Delish.

Set the Table

Don’t forget the tableware. Little ones love their own seat at the table and their very own place setting too. Serve them up in style with  this totally roar-some Stegosaurus plate, just the ticket for hungry little monsters. Crafted from sustainable bamboo, it has a clever suction base to prevent it from stomping away from the table. 

Or, how about this simply adorable little duckling plate. The suction base comes in a rainbow of cute colours to choose from too. 

During those first tastes and weaning adventures, hands seem to be a firm favourite for getting food into those hungry little mouths. As they grow, introduce a spoon like this handy set of three. The silicone feeder is soft on gums and the bamboo handle is easy to hold, a perfect way to practice those grasping and coordination skills. 

Don’t forget to wash down your pancakes with a refreshing drink served in these amazing coordinating bamboo cups.  Complete with silicone lid and bamboo straw. Or for younger tots, try the sippy feeder lid. They are bound to quench little ones thirst and are completely mess free to boot. No spillages here.

For more mini mealtime inspo, take a look at our full collection of tableware, highchairs and accessories for fuss free, dinner time fun.

Come and say hi over on Instagram @scandiborn and don’t forget to follow along on Pinterest too.

For more reads on all things parenting, home and lifestyle be sure to visit our Journal.  And, be sure to sign up to our newsletter to stay in the loop on the latest news, offers and all of our favourite things. 

Chocolate is a seasonal fave, so we just couldn’t resist making these yummy chocolate lollies with a twist. Enjoy as a sweet treat or dip them in hot chocolate for a melt in the mouth, double choc shot! 

For more inspiration, why not wrap them up as cute gifts or use them as adorable favours or place settings at gatherings over the holidays.  It’s easy to source eco-friendly cellophane bags these days too, including some amazing biodegradable options.

Right, aprons at the ready. 

You will need:

• Lolly moulds or ice cube moulds (check out these silicone beauties from Liewood)
• A selection of high quality grade cooking chocolate - one bar makes roughly 3 to 4 lollies depending on the size of the mould you are using (we like a mix of white, milk and dark) 
• Decorations - cranberries, pistachios, crystalised ginger, candied orange, sprinkles etc. be as creative as you like and try out different flavour combos to see what you like the best
• Wooden lollipop sticks 
• Cellophane bags and ribbon or twine (eco-friendly options are widely available)
• Aprons (optional) take a peek at our mini and me matching ones for extra fun

Ready, steady, bake.

1. Get your lolly moulds ready. Silicone moulds work the best as they are so easy to pop the chilled chocolate out of, once it’s set.  Choose lollipop moulds in your desired shape - there are plenty of festive options from Christmas trees to Santa faces. Alternatively, standard ice cube molds also work well.
2. Choose your chocolate. A mix of white, milk and dark choc lollies look lovely when displayed together, plus they cater for all sweet tooth's. Or, why not experiment by mixing up white and dark for a swirled effect?
3. Melt the chocolate. This is definitely a grown ups job, but little ones can help prepare by breaking up the chocolate into chunks. Place in a microwave proof jug and heat on full power for a few minutes, until melted and smooth. You're aiming for a thick liquid texture rather like cream. Watch it like a hawk otherwise it will burn and turn waxy. Alternatively, use the good old fashioned method of placing a bowl over a pan of simmering water on the hob and stir until melted. Be careful, melted chocolate is like molten lava and is a burning hazard. We’d recommend using an oven mit. 

Top tip: Adding a squeeze of golden syrup whilst melting gives you a silkier texture. 

4. Pour into the moulds and decorate to your heart's desire. Again, we like to mix it up - our fave’s include milk chocolate with festive sprinkles, dark chocolate and stem ginger chunks, white chocolate flourished with chopped pistachios and cranberries. Mmmmm. 

5. Add your lollipop stick and place in the fridge to chill. Usually this takes a good 3-4 hours or even overnight if you can resist temptation - just to ensure they are nice and chilled. 

6. Remove the lollipops from the moulds - do this by pushing up from the bottom rather than pulling on the stick. 

7. Voila! Now simply eat, dip in a well deserved hot choc or wrap the tops in cellophane and secure with a festive ribbon, tied in a bow round the stick. 

Our baking shop is stocked full of goodies to cook up a storm in the kitchen this season. From grown up and mini matching aprons to cooking props not to mention the most stunning tableware. Take a peek. 

For budding little chefs, you can shop gift ideas with our cooking themed toys for inspired imaginative play.

We’re just going to leave these here for starters (and main and dessert too).

For more gift ideas, be sure to check out our Christmas gift guide. Packed full of stunning toys, gifts and homewares to spark a season full of joy.

Come and say hi over on Instagram @scandiborn. and don’t forget to follow along on Pinterest too.