Courgette and cheese mini muffins
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 8 min
- Cook: 15 min
- Makes: 12 mini muffins
Ingredients
- 1 courgette, grated and squeezed
- 3 tbsp mild cheddar, grated
- 1 egg
- 5 tbsp plain flour
- 1/2 tsp baking powder
- 3 tbsp your baby's usual milk
- 1 tbsp olive oil
Contains: Milk, Egg, Wheat
Method
- Heat the oven to 180 °C and line a mini-muffin tin.
- Mix everything into a batter and spoon into the holes.
- Bake 15 minutes until risen and golden. Cool on a rack.
Safety: Cool fully before handing over — the inside stays hot much longer than the outside.
Storage: Airtight tin 2 days, freezer 1 month.
Tip: Green flecks in a savoury muffin. Squeeze the courgette hard or the muffins are wet.
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