This muffin is easy to make yet also satisfying. resembles a spice cake more in flavor and will stay moist for days. When kabocha squash is in season in the fall, I cook this constantly.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup yellow split peas
- 4 large carrots, peeled and chopped
- ⅓ cup basmati rice
- water to cover
- 2 tablespoons olive oil
Instructions
- Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don’t stick to the bottom of the pan.
- Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
- Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.