Cheese and Broccoli Muffins for Babies, Toddlers and the Whole Family
Muffins are great for weaning babies onto solids. They are suitable from quite an early age (no earlier than 6 months), once baby has mastered the pincer grasp enough to manipulate pieces of food into their mouth, because the soft, crumbly texture is easily mashed by toothless gums. As you can see from the picture above, cheese and broccoli muffins were a hit with LP, shown above at about 8 months old.
Of course, this isn’t time to take a trip to your local Starbucks for a pile of sugar-loaded blueberry muffins. Unless they are for you, which I can totally approve of.
No, this is time to discover savoury muffins, with low salt or sugar. Healthy and delicious when warm from the oven, to the point where you may have to protect the batch from other family members. They are easy to freeze and serve in a hurry, after just a minute in the microwave to defrost and warm them back up. Or just devour them in one sitting when they are fresh out of the oven, whatever floats your boat.
Cheese & Broccoli Muffins Ingredients
- One small to medium size broccoli (to be cooked and chopped first)
- 1.5 cups natural yoghurt
- 1/4 cup olive, corn or vegetable oil
- 1 large egg
- 100g grated cheddar cheese
- 2 cups of self raising flour
Additionally, if required:
- 1/4 cup milk
- Put the oven on to preheat to 175 degrees celcius and lightly grease a 12 hole muffin tin
- Boil the broccoli until tender (about 12 minutes), then chop it quite finely
- Mix yoghurt, oil and egg together in a large bowl until well combined
- Stir in the grated cheese and broccoli pieces
- Sift the flour into a medium bowl. If you are cooking for an older baby or children, add a pinch of salt if liked and mix it together with a fork or whisk
- Gradually add the flour mix into the cheese and broccoli mix, stirring just enough to combine but not over mix. Once the flour has all been added it should still look like a fairly wet, lumpy mix, rather than a dough. See the top left picture above. If it looks too dry, add the milk to loosen it up again.
- Bake in the centre of the oven for up to 15 minutes, or until they are turning golden brown
The warm, cheesy-broccoli goodness is especially good fresh from the oven. Just make sure they have cooled down enough for tiny fingers and mouths, and break up into small pieces. It’s especially important to break them up into small pieces if you have a child who wants to shove everything into their mouth in one go, like LP.
They go well with a soup or with other picnic-type foods, like chopped ham, chopped cherry tomatoes, sweetcorn, etc. I’ve seen versions of the recipe which include ham in the muffin and I bet this would be very tasty. It’s good to experiment.
After making and loving these, we also tried sundried tomato, red leicester and pine nut muffins, as well as apple, carrot and cinnamon muffins, but cheese and broccoli muffins remained the favourite. I hope you like them too!
This was based on a recipe from the Baby Led Weaning website, which is a good place to look for other baby-friendly meals and weaning tips.