These savoury muffins are a favourite with my baby boy and are great as snacks for adults too. I love these muffins as they are great to give to my boy as a meal or to take with us for a snack when we are out and about. I also used these a lot during weaning; they provide a good source of nutrients, vitamins, calcium and protein – and are very tasty too!
This is one of my favourite recipes to make; they are so easy and versatile, and freeze well. I experimented with different ingredients before finding my favourite combo. I would suggest trying this recipe first, then thinking of what ingredients you can add/replace for future recipes. I’ve tried it with grated carrots and zucchini, or with mushrooms and zucchini. Just make sure you fry the veg first to evaporate excess liquid, or it will make the muffin mixture too wet and sloppy. Play around with different veggie ingredients and have fun with it!
Ingredients – Makes 10 small muffins
Prep time: 30 minutes
Cooking time: 15-20 minutes
- Unsalted butter for frying
- Spray Olive Oil or Olive Oil
- 1 spring onion (optional), chopped small (use all of the spring onion)
- 175 gr Plain Flour
- 1 ½ tsp Baking Powder
- 1 large egg, at room temperature
- 110 ml Whole Milk
- 100 gr grated cheese (Mild Cheddar, or mix of Cheddar and Parmesan)
- 60 gr baby spinach leaves, washed and roughly chopped (remove any big stalks)
- 3 chestnut mushrooms, chopped small
The longest part for this recipe is the prepping stage. I get all the ingredients weighed and ready before starting.
1 – Pre-heat oven to 160 C (Fan Oven) / Gas Mark 3. Melt butter in a frying pan, then add the spinach and mushrooms. Cook on a medium to low heat. Half way through cooking add the spring onion. Make sure to fry most of the excess liquid off – you want it to retain some of the liquid but not be too wet. Once cooked set aside.
2 – Sift the flour and baking powder in to a bowl and make a well in the centre.
3 – In a pouring jug beat the egg then add the milk, whisking them together. Then pour the mixture in to the flour and gently fold together with a wooden spoon, until combined.
4 – Add the fried veg and half of the cheese to the batter, and fold gently together until evenly mixed. Then add the rest of the cheese and fold until it’s all combined. You’re going to need some elbow grease for here! It will come out as a dense mixture.
5 – Use the spray oil with a muffin tray, spraying one squirt of oil per muffin case (or use a ½ a tsp of olive oil per case, smearing it around the case with kitchen towel). Then add 1 ½ tablespoon of the mixture per case.
6 – Bake for 15-20 minutes on the middle shelf until golden brown. Test with a toothpick to ensure they are all fully baked.
7 – Remove from the oven and allow to cool in the muffin tray for 5 minutes before removing the muffins and leaving them to cool on a cooling rack. Serve slightly warm or at room temperature.
These muffins will keep fresh for 1 day in an air tight container at room temperature. You can freeze the rest in Tupperware.
To defrost: take them out of the freezer in the morning and leave to defrost at room temperature. Eat them on the same day. They will keep in an air tight container until the next day but I suggest eating them on the day of defrosting for best flavour. After that they will still be edible but may be a bit stale and difficult for your baby to eat.