These cheese and broccoli muffins are the perfect snack for babies and toddlers. Their soft and fluffy texture makes them ideal for baby led weaning, or as a tasty and convenient option for little ones on the go! Broccoli is a great source of vitamins C and K, as well as fiber, and cheese provides protein and calcium for healthy growth.
These muffins are not only nutritious but also freezable, making them ideal for busy parents who want to prepare a batch in advance. They can be stored in the freezer for up to 3 months and taken out whenever needed, making them perfect for lunchboxes or picnics.
❄️Suitable for freezing
👶Suitable from 6 months
🐒Great for fussy eaters
Ingredients
About 1/2 a head of broccoli
3.5 oz cheddar cheese, grated
1 cup self raising flour
1 egg
4 fl oz milk
1/4 cup olive oil
1/2 tsp garlic powder
A good grind of black pepper
Method
Combine the self raising flour, garlic powder and black pepper in a mixing bowl
Grate the broccoli and cheese
Make a well in the center of the seasoned flour and add the milk, egg and oil, mixing thoroughly to combine
Add the grated broccoli and cheese to the muffin batter and stir to combine
Spoon mixture into a muffin tin (this recipe yields approx 12 large muffins or 24 mini muffins)
Cook at 400F for 20 minutes until golden brown and springy
Served beautifully on the doddl children's plate here, these looks so delicious!