Aubergine muffins next to some cherry tomatoes and a case of eggs

Aubergine Muffins

Age Suitability

12 months +

Serves

6

Prep

20mins

Cooking Time

20mins

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Pease

What you need

Ingredients

1 medium aubergine peeled and grated
1 large handful of fresh spinach chopped
1⁄2 red bell pepper deseeded and finely chopped
5 baby tomatoes quartered and chopped
40g frozen peas
6 eggs
50g grated cheddar cheese

Allergens warning

This product contains:
Eggs, Milk
This product is suitable for:
Vegetarian, Gluten free
These delicious savoury aubergine muffins for toddlers make a perfect breakfast or afternoon snack for little ones and couldn't be easier to whip up!
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Halved tomato next to a whole tomato

Method

Preheat the oven 200c/180 fan. Grease 6 holes of a muffin non-stick tray. Then peel and grate the aubergine, and squeeze out any excess water using your hands or a kitchen towel, and set aside.

A dish of grated aubergine on a chopping board next to a metal grater and 3 aubergines

In a medium bowl, beat the eggs add the grated aubergine, chopped peppers, spinach, frozen peas, and baby tomatoes along with grated cheese. Combine well.

A glass bowl of beaten eggs combined with grated aubergine, chopped peppers, spinach, frozen peas, baby tomatoes and grated cheese

Divide the mixture between the prepared muffin holes, and bake for 15-20 minutes or until the aubergine muffins are set and lightly golden.

Aubergine muffin mix in a muffin case

Remove from oven, and enjoy the savoury muffins once cooled!

Aubergine muffins next to some cherry tomatoes and a case of eggs

These delicious aubergine muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen up to 2 months.

Fun Veggie Fact:

Aubergine is a great nutritious super veggie, but always ensure to pick the perfect one; smooth and blemish free, ideally coloured dark purple or a lovely shade of lavender so it's not too bitter, which could upset little sensitive stomachs.

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