Remember our gorgeous mummy reader Amy, who graciously shared her amazing breastmilk noodle recipe (here’s the link, if you missed it)?
Well, she’s back to share yet another innovative recipe made with breastmilk, that your whole family will enjoy without a doubt.
Amy’s breastfeeding journey
My name is Amy and I am a proud mama of a precious little three month old baby. My baby means the world to me and the journey of motherhood has been up and down but surely it’s a beautiful one. The sleepless nights, the tiring days, all these are worth it. Just by looking at my sweet baby’s face make, anything can become better.
My baby is exclusively on breast milk. But the starting of my breastfeeding journey was not that sweet. I would like to tell all mummies to not feel stressed the few days after giving birth if you don’t see your milk come in immediately.
Mine didn’t come until a week after I gave birth. I was so stressed because the first couple of days at the hospital I literally didn’t see any milk at all. I had a few drops of colostrum, that’s it, only a few drops. But everyone at the hospital, the nurses, lactating consultants and doctors told me it’s okay if I don’t have much milk because the baby doesn’t need much.
But I saw how my baby suffered. He cried his lungs out and couldn’t settle even after latching for more than half an hour. He looked really dehydrated. After one and a half days I couldn’t take it anymore and demanded the nurses to feed him formula.
He settled and slept soundly every time coming back to my room from the nursery because he obviously had enough milk. So mummies out there please listen to your mother instinct and give your babies enough milk.
Breast milk is best but if you don’t produce enough milk the first few days, then a little formula is better than leaving your baby dehydrated and stressed.
I’m blessed that after a week postpartum my milk kicked in. And I continue to be blessed to have enough milk for my baby now and have some excess as well. Because of this my baby is totally on breast milk now.
Since I have some excess, I have been donating and giving away my milk to mummies who don’t produce enough. Some days though, I still had more excess that my fridge could hold.
So I started to think of ways to not waste my breast milk since as many of you know, it’s “liquid gold” that has many good benefits, not to mention the hard work we put in to pumping our milk.
So far I have tried some ways to put my excess milk to use (besides giving away to mothers in need).
These include: putting it in coffee, making face mask and body scrubs, making flan custards, baking cake, muffins, and most recently, breastmilk noodles and breastmilk pandan mini-muffins!
I decided to share my recipes with all other mummies. I would like to tell all mummies that breastmilk is very nutritious, not just for our babies but for us as well.
Why do we drink cow milk, goat milk but not human milk? So the next time you want to reach for that carton of store bought cow milk for any recipes, think twice, and reach for your excess breast milk first.
With all that said, I would like to share my recipe for breastmilk pandan mini-muffins.
*Disclaimer: I am not a professional cook, just a mum with a little recipe to share for fellow mums out there to try.
Doesn’t this look so yummy?
Breastmilk Pandan Mini-Muffins
8 oz butter
250gr cake flour
130gr all purpose flour
15gr baking powder
8 oz breastmilk
5ml pandan flavour extract
Look at that delicate green pandan colour
- Preheat oven to 375 Fahrenheit
- Combine dry ingredients.
- Combine wet ingredients on separate bowl.
- Then mix the wet ingredients into the dry ingredients.
- Use egg beater to mix well for about 5min until there are no clumps.
- Put mixture into individual muffin cups.
- Bake in oven for about 30-45min.
- Keep checking by inserting a toothpick into the muffin. Once it comes out clean with no wet mixture stuck on it, the muffins are done.