Lentil and vegetable mini muffins
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 10 min
- Cook: 15 min
- Makes: 12 mini muffins
Ingredients
- 4 tbsp cooked red lentils
- 1 carrot, grated
- 1 egg
- 4 tbsp plain flour
- 1/2 tsp baking powder
- 2 tbsp your baby's usual milk
- 1 tbsp olive oil
Contains: Egg, Wheat
Method
- Heat the oven to 180 °C and line a mini-muffin tin.
- Mix everything into a thick batter and spoon into the holes.
- Bake 15 minutes until risen and firm. 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: Savoury muffins are the freezer standby: one out of the bag, defrosted by lunchtime.
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