recipes

Great for breakfast, dessert or an anytime snack! Ingredients like oats, brewer’s yeast & fenugreek make this treat a tasty way for breastfeeding moms to maintain or even boost their milk supply.

What you need (makes about 18 muffins): 

• 2 cups whole wheat flour
• 2 eggs
• 1/2 cup butter 
• 1/2 cup brown sugar
• 1/2 cup white sugar 
• 1 tsp vanilla
• 1 tsp salt 
• 1 tsp ground cinnamon 
• 1/4 cup brewer’s yeast
• 8 fenugreek pills (casings removed)
• 1 cup rolled oats 
• 2 tsp baking soda 
• 2 Beech-Nut pear & blueberries purée jars 

Instructions:

1. Preheat the oven to 350°F. Line muffin pans with cupcake wrappers.
2. Mix together butter, Beech-Nut jars, sugar, eggs and vanilla.
3. Mix flour, oats, baking soda, brewer’s yeast, fenugreek powder, salt and cinnamon in a separate bowl and then add dry mixture to wet mixture.
4. Bake for 18 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
5. Remove from oven, allow to cool then enjoy!