Courgette and cheese muffins
- Age: 2–3 years (Little cook)
- Texture: Finger food
- Prep: 10 min
- Cook: 18 min
- Makes: 8 muffins
Ingredients
- 1 courgette, grated and squeezed
- 60 g mild cheddar, grated
- 150 g self-raising flour
- 1 egg
- 100 ml milk
- 2 tbsp olive oil
Contains: Milk, Wheat, Egg
Method
- Your child squeezes the courgette and stirs everything into a batter.
- Spoon into a lined muffin tin and bake at 180 °C for 18 minutes until risen and golden. Cool.
Safety: Cool before serving.
Storage: Airtight tin 2 days, freezer 1 month.
Tip: Jobs for small hands: squeezing and stirring. Savoury muffins for the lunchbox.
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