These are really tasty savoury muffins packed with hidden veg for the seriously fussy person. Feel free to add some extra visible veg if you like.  They are also great for Baby led weaning and would make a great substitute for a sandwich in a lunchbox. We pack our in a snack bag for after school snack time.


Muffin Ingredients

2 large eggs

200ml vegetable puree

150g grated cheese

200g self rasing flour

30g butter, melted

3 Tablespoons of Quinoa flakes (optional but if using reduce the flour)

1 Tablespoon Pesto (optional but tastes great)

black pepper

If you toddler /child is less picky add extra veg too. Try Sweetcorn, chopped olives, sundried tomatoes, chopped peppers, spring onion, chopped mushrooms or chopped spinach. I'm going to be working up to that with my fussiest one!

making the puree

2-3 medium carrots

Half a courgette sliced

1/4 red pepper

3-4 Brocolli florets (extra stem sliced if you have it)

handful of sweetcorn

Steam the vegetables until soft. I placed the carrots in the steamer first, then brocolli stem and then after a few more minutes I added the remaining ingredients.

Drain and then blend with a splash of milk.

Making the Muffins

preheat the oven to 180 degrees C

In a large bowl lightly whisk the eggs and then add the cheese and melted butter. Mix together and then add the veggie puree and the pesto. Mix in the flour and the Quinoa Flakes if you choose to use them.

Line a muffin tin with muffin cases and spoon in the cake mix. 

Bake for 20-25 minutes until golden brown.

perfect for freezing.

store any leftover puree in a pouch to use another time or as a pasta sauce to mix with pesto.

You can also add in extra chopped veggies such as sun blushed tomatoes, olives, sweetcorn, red pepper or chopped spinach.


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March 03, 2017 — Suzanne Moore

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