I’m trying to encourage Elliot to eat more independently! By independently I mean not requiring mummy to spoon the food into his mouth, mostly because mommy enjoys eating her food while it’s still hot, she could happily be without the mess of Baby-led weaning. Que the savoury Muffins! Your baby/toddler can still make a mess, but at least it’s a tasty mess. Now I’ve always associated Muffins with a sweet treat, but it was time to expand my baking field. You see I’ve tried many different types of finger food with Elliot – cucumber sticks, tomato, carrot, cheese, sandwiches the list goes on. But 90% of the time, the wast majority of the food ends up on the floor, in an endless game of gravity exploring! So I thought I’d try something new. If any of you have been following my blog, you will know I love baking! Especially of the sweet variety, as my addiction to sugar is alarmingly high, and sadly only more so since becoming a mum (Read: breastfeeding sleep deprived sugar craving monster) If you’re fancying a sweet treat, check out my latest cake. How ever let’s get back on track, food appropriate for a baby/toddler, it was time to give a savoury bake a go!
Catering for my harshest critic
Now these Savoury Muffins are great for little ones at lunchtime, being filled with protein (egg and cheese), vegetables and not to forget healthy fat which is a vital part of a kids diet to sustain that ever-growing mind and body. Now I just used the veggies I had in the fridge, the good thing about these Muffins is that you can “hide” a lot of veggies in there, so even if you perhaps have a fuzzy eater I dare say I think they will like these. Now if you don’t fancy the vegetables I’ve used then just throw in your own favourites! I would love to hear how you got on if you try the recipe, with or without altering.
Savoury Muffins – w/ Cheddar and Vegetables
Approx 12 Savoury Muffins from this batch
- 1 Courgette
- 2 Carrots
- 1 tin of Sweet Corn
- 1 onion/or leek
- 50 gram grated Mature Cheddar
- 50g of melted butter (healthier alternative 0,5dl vegetable oil/ taste free coconut oil)
- 250g of plain flour
- 3 tsp baking powder
- 3 eggs
- 125 ml milk
Start by turning the oven on to 180 degrees C (Fan). Melt butter, set aside. Finely grate carrots and zucchini, rinse sweet corn, and finely chop onion (leek). Mix the vegetables together with the grated cheddar. Add to mixing bowl. Mix together flour and baking powder, add to bowl. In a different bowl add melted butter (oil), milk and eggs – whisk together until combined. Now add the wet ingredients with the dry and mix together until fully combined. Line a 12 hole Muffin tin with papers. Scoop the batter into the holes filling them roughly till 5mm from the top of the muffin paper. Place in the oven and bake for 25-35 min or until golden brown. To make sure they are cooked through, insert a skewer (alternatively use fork) into one of the Muffins, if it comes out clean they are done, if not give them a few more minutes and check again. Once out leave to cool on rack before enjoying!
TIP the Savoury Muffins can successfully be frozen, either bunched or as individual servings, just take out the night before and they’ll be ready to nom the next day.
What homemade treats do you make for your kiddies?