Vegetable Muffins – Siobhan Berry, Mummy Cooks
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Ingredients
Adjust Servings
230g self raising flour | |
120g cheddar cheese, grated | |
3 tbsp olive oil | |
180ml full fat milk | |
1 egg, beaten | |
1 courgette, grated | |
1 carrot, grated | |
small handful of spinach, finely chopped | |
4 tbsp sweetcorn | |
1 small onion, finely chopped |
Directions
1.
Heat
Preheat the oven to 200°. Grease a muffin tin.
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2.
Mix
In a bowl, mix together the flour and cheese.
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3.
Combine
In a separate bowl, combine the oil, milk and egg.
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4.
Stir
Add the vegetables to the bowl with the flour and cheese. Stir in the wet ingredients and mix thoroughly until well combined.
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5.
Bake
Divide evenly into the muffin tin. Bake for 25-30 minutes, until golden brown and fully cooked through.
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6.
Serve!
Allow to cool before serving.
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Notes
Weaning and Storage 6 months+ - Introduce as a finger food for baby to pick up and self feed.
Siobhan Berry from MummyCooks.com is certified in infant nutrition and SOS trained in feeding a fussy or problem feeder. Siobhan is the author of the much acclaimed Baby & Family Recipe Book and most recently her highly anticipated Baby & Family Recipe Book 2nd Edition. Siobhan is also Weaning Week award winner for her Weaning Academy. You can find our more by visiting www.mummycooks.com
Disclaimer: The recipes, views and advice given on this website are those of our guest authors and do not necessarily reflect the opinions of Weaning World or any other organisations represented on this platform.
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