Okay, okay – I know this was a bold move and I’m going to be upfront and admit that neither of my kids liked these (although I might sneak one into R’s lunchbox tomorrow and see what happens). However, they were actually really tasty and so I think worth a try, especially if your child is used to eating savoury snacks. I think my two see a muffin and think cake – and therefore are not impressed when it actually tastes of cheese.
Makes 12 normal sized muffins or 24 mini ones (I used fairy cake cases)
200g broccoli, chopped into florets and steamed until soft
360ml natural yoghurt
100g cheddar cheese, grated
80ml sunflower oil
1 large egg, beaten
225g self-raising flour
Preheat oven to 200°C.
Put the yoghurt, oil and egg into a bowl and mix well. Add the broccoli and the cheese and blend. I blended this so that there were no lumps of broccoli left but you could leave it lumpier if you wish.
Sift the flour into a large mixing bowl. Slowly pour in the liquid mixture and fold together with a metal spoon. If your mixture looks on the dry side add a little milk to loosen it.
Spoon the mixture into your muffin cases and bake for 12/15 minutes or until golden brown. Cool in the tin for a few minutes before tipping out.
Original recipe from babyledweaning.com