Last week we gave you a recipe for sweet muffins – so we thought today it would be nice to share a recipe for some savoury ones!
We like this recipe because it’s easy to make and produces a tasty muffin that you can serve as a finger food by itself, as an accompaniment for soup or even with a spread. Ideal for babies already enjoying whole eggs, these muffins can be frozen if necessary so you’ll always have a supply on hand.
To Make Easy Cheese Muffins For Baby You Will Need…
8 oz (2 cups) self rising flour
6 oz (1 1/2 cups) whole wheat flour
1/2 tsp baking powder
7 oz (1 and 3/4 cup) grated Cheddar cheese
4 oz (1/2 cup) unsalted butter, melted
1 small bunch of chives, snipped
5 fl oz (2/3 cup) whole milk
1 tsp prepared mustard (this will not make the muffins ‘hot’, but gives them a richer flavour)
4 fl oz (1/2 cup) natural yogurt
2 eggs, beaten
Preheat the oven to 390 deg F (200 deg C).
Thoroughly grease a 12 hole muffin tin.
In one bowl, mix together the flour, cheese and chives.
In a second bowl, mix together the butter, milk, mustard, yogurt and eggs.
Carefully fold the dry ingredients into the wet ingredients.
Spoon into the muffin tin and bake for around 20 to 30 mins until golden.
Cool and serve warm (we sprinkled a little more cheese over the top as they were cooling – yum!).
We love…
…these Reusable Silicone Baking Cups (Amazon) for making muffins, or for little, easy to hold meatloaves for baby! Food doesn’t stick to them – instead, it pops right out, so they take two seconds to clean… better than scrubbing a muffin tin!
