Muffins are good for lunches, snacks, parties, picnics, finger food, the car, the lunchbox, and, best of all, the freezer. Why wouldn't you always have a batch on hand?
Age: Suitable for 9 months upwards
Makes 12 big or 24 mini muffins
Prep time: 5 mins
Cooking time: 15 mins
Suitable for freezing
Ingredients
1¼ cups plain flour (170g)
1½ teaspoon baking powder
1 cup grated vegies (carrot, zucchini, etc)
1 cup grated tasty cheese
50g finely chopped ham
1 egg
¾ cup full cream milk
50g butter, melted
Method
1. Pre-heat oven to 180°C and grease muffin tins. I find the easiest is to use a spray oil to give a light coating; alternatively melt some additional butter and use a pastry brush to get into all the holes.
2. Place dry ingredients in a mixing bowl. Whisk lightly with a balloon whisk to aerate and ensure well combined.
3. Add grated vegies, ham and cheese. Using your fingers, lightly toss and mix through to separate and evenly distribute ingredients.
4. In another bowl whisk together milk, egg and melted butter. Add wet ingredients to dry. Stir LIGHTLY until just combined – do not overwork or muffins will toughen.
5. Spoon mixture into prepared muffin tins. Cook for 15 minutes for mini muffins and 25 minutes for the larger ones.
6. Allow to cool in tin for 5 minutes before removing to a cooling rack.
Eat there and then, or keep them in the fridge for a few days, giving them a quick zap in the microwave to freshen.
Alternatively, freeze in freezer bags and enjoy whenever.
Other flavour combinations
These can be used instead of the above vegies/ham combination, or in addition to those ingredients:
- fresh herbs or chives
- grated pumpkin, sweet potato, sweet corn, or all of them
- semi dried tomato and fetta (my babies love fetta)
- roasted red capsicum, spinach and ham
- antipasto – buy a tub or prepared antipasto mix from your deli and chop it all up (be sure to remove any pips if there are olives in the mix)
- get creative – think of your favourite pizza toppings and know that just about anything will work!
Read author Emily Dupuche's story and see more of her recipes from Food Babies Love, out now.