Apple and Blueberry Muffins
These are a yummy – and very healthy – treat to share with your dog, although they won’t be as sweet as you’re probably used to. The cottage cheese in this recipe gives the muffins a little boost of protein.
Break up the muffins to give them to your dog rather than feeding them whole. They’ll last longer that way too! (They should keep fresh for up to 3 days if stored in an airtight container.)
Makes 20 mini muffins or 10 large ones.
- 150 g (5 oz) brown rice flour (or wholewheat flour)
- 2 eggs
- 100 ml (4 fl oz) milk
- 2 tbsp olive oil
- 50 g (2 oz) cottage cheese
- 2 small, sweet eating apples, peeled, cored and grated
- 50 g (2 oz) blueberries
- 1 tbsp ground flaxseed
- 1 tsp dried (or 1 tbsp finely chopped fresh) herbs (see pages 122–3)
- 1 tsp honey (optional)
Preheat the oven to 180˚C (350˚F/gas mark 4). Measure out the brown rice flour into a clean bowl and form a well in the centre. Break the eggs into another bowl, pour in the milk and olive oil and beat lightly together. Pour this mixture into the well in the brown rice flour and stir in. You should have a nice loose mixture.
Stir in the cottage cheese, grated apple, blueberries, ground flaxseed and herbs. If you want to sweeten the recipe, add a teaspoon of honey. Mix together thoroughly with a spoon.
Lightly grease a muffin or bun tin and spoon a tablespoon of the mixture into each of the holes. Place the tin into the preheated oven and bake for 20 minutes.
Looking for more recipes?
Find them in Dinner for Dogs. Lily's Kitchen is a company born out of a desire to do the best for our dogs. Founder Henrietta Morrison has put together this beautiful book to share over 50 of Lily the Border Terriers favourite delicious home cooked recipes.
Alongside the recipes come tips and advice - from how to read a pet food label to the best herbs to include in a homemade meal for your dog.