Name: Rainbow Muffins for Toddlers
Prep time: 00:10
Cook time: 00:10
Total time: 00:20
Yield: 12 muffins
Ingredients: 225g self-raising flour; 1 small carrot; 2 spring onions; 1/2 red pepper; 2 tbsp sweetcorn; 100g mature cheddar; 175ml milk (or dairy free alternative); 1 large egg; 50ml olive oil

Method

Step 1

Preheat the oven to 200°C / 180°C fan / gas mark 6. Lightly brush the moulds of a 12 hole muffin tin with oil. Measure and sift the flour into a large mixing bowl.

See recipe notes

Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.

step 1/4

Method

Step 2

Prepare the vegetables – grate the carrot, finely chop the spring onion, deseed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.

See recipe notes

Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.

step 2/4

Method

Step 3

In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well. Divide the mixture between the 12 oiled muffin tin moulds.

See recipe notes

Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.

step 3/4

Method

Step 4

Bake for around 20 minutes until cooked through and golden brown. Cool on a wire rack then pack in an airtight box.

See recipe notes

Serve warm or cold, these muffins can be gently re-heated in a warm oven. Delicious on their own as a snack, or with some salad and dip for a light lunch.

step 4/4

Rainbow Muffins

Ingredients

Contains:

Method

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Organix Baby & Toddler Cookbook

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