Made with breadcrumbs and softened vegetables, these are not your typical ‘muffins’. But they are VERY quick and easy to put together and our little ones loved them!
They are the perfect finger food for older babies and a great way to get even more veggies into their diet!
They are also egg-free – ideal if your baby has an egg allergy or you’ve decided to postpone the introduction of eggs – and they have a wonderfully soft and squashy texture. They contain lots of Parmesan cheese which gives them loads of flavor, along with a nice boost of calcium.
This recipe makes 8 veggie-packed muffins.
To make Super Simple Cheesy Muffins for baby you’ll need…
1 cup grated zucchini (also known as courgette)
1 cup grated sweet potato
1 cup Parmesan cheese, grated
1 1/4 to 1 1/2 cup fresh whole-wheat breadcrumbs
1 tbsp all-purpose flour
1 tsp baking powder
2 tbsp olive oil
2 tbsp water
Preheat the oven to 350 deg F (180 deg C).
Simmer the grated vegetables in a little water for a few minutes to soften them, then drain and pat dry. Don’t skip this step, as it brings a little extra moisture to the vegetables, which is needed to help bind everything together.
Mix all the ingredients thoroughly in a bowl.
Put spoonfuls of the mixture into a mini muffin tin.
Place in the oven and bake for around 20 minutes, until golden.
Christine
Wednesday 27th of May 2020
Whoops - I forgot to add the temperature, sorry Andrea! It should be 350 deg F (180 deg C). I have added it to the main recipe now for future visitors.
Andrea
Wednesday 27th of May 2020
Do you recommend a specific temperature for the oven?