Egg and vegetable muffins
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 6 min
- Cook: 15 min
- Makes: 12 mini muffins
Ingredients
- 3 eggs
- 2 tbsp milk
- 4 tbsp grated courgette, squeezed
- 2 tbsp mild cheddar, grated
- 3 tbsp sweetcorn, squashed
Contains: Egg, Milk
Method
- Heat the oven to 180 °C and oil a mini-muffin tin.
- Whisk the eggs and milk; stir in the vegetables and cheese. Spoon into the tin.
- Bake 15 minutes until set and golden. Cool on a rack.
Safety: Set right through; sweetcorn squashed. Cool fully before handing over — the inside stays hot much longer than the outside.
Storage: Fridge 2 days.
Tip: Breakfast for three days from one tin. Any soft vegetable works in place of the courgette.
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