Savoury Vegetable Muffins for Babies & Toddlers

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

Prep: Under 10 mins

Cooks in: 10-30 mins

Serves: 12 muffins

Contains:

Gluten
Wheat
Milk

Suitable for:

Vegetarian

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

Contains:

Gluten
Wheat
Milk

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

Our favourite thing about these rainbow muffins is the variety of delicious and colourful vegetables packed in. From 10 months, they are also ideal for baby led weaning as muffins have a soft texture that's fun to grab and hold.

Serve warm or cold, these savoury muffins for babies can be gently re-heated in a warm oven.

If you're making these vegetable muffins for toddlers, they are 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 the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.

See recipe notes

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