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Introducing Baby Girl To Solids - Courgette & Cheese Muffin Recipe

I am constantly on the hunt for lunchtime goodies for me and baby girl. We are progressing well with introducing her to solids (read about the start of our journey here) and whilst she still prefers puréed food, I try and give her some things that she can chew a little but that still melts in her mouth. I find savoury muffins always a winner. They're not only a favourite of baby girl's but I love them too.

I often make these courgette (or zucchini as us Aussies like to call them) and cheese muffins. The great thing about this recipe is that you can change up the vegetables and have some variety. I love my quick and easy meals and this is definitely one of them.





They are delicious straight out of the oven but can also be frozen and defrosted when needed to keep their freshness.


Simply mix dry ingredients with the oil, milk and egg and then fold in the grated courgette and cheese.


Spoon mixture into muffin cases and bake for 20 minutes or until golden brown.


Allow to cool for 5 minutes and serve. They are most delicious served warm with their melted cheesy goodness!

Ideas for variations:

Add 1 x pan fried rasher of bacon to mixture
Substitute courgette for one small diced onion
Substitute courgette for half cup grated carrots
Substitute courgette for half cup sweet corn

I serve these to baby girl with some steamed vegetables or fruit and personally I love mine with a nice bowl of homemade butternut squash soup.




Recipe - Courgette and Cheese Muffins

Makes - 12 Muffins
Preparation time - 15 minutes
Cooking time - 20 minutes

Ingredients
 
Dash of olive oil
1/2 large courgette grated (1/2 cup)
150g self raising flour
150g plain flour
1 teaspoon baking powder
125 ml sunflower oil
250 ml milk
2 eggs beaten
50g mild cheddar cheese (1/2 cup)

Method
 
Preheat oven to 190 degrees and line a 12 hole muffin tray with muffin cases or grease each hole with butter (I normally spray my muffin cases with a little light butter spray).
 
Squeeze the excess moisture from grated courgettes
 
Sift flours and baking powder together and make a well in the centre. Mix in with milk, egg and oil and make sure it is combined well.
 
Fold in courgettes and cheese.
 
Spoon mixture evenly into muffin tray and bake for 20 minutes or until golden brown.
Allow to cool on a wire rack for 5 minutes and serve warm.

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Kx

7 comments

  1. perfect, I might try these on my baby boy when he is ready, we have started on basic mushy foods so far!

    ReplyDelete
    Replies
    1. They are a great step up from mushy foods. I'm still really careful with what I give baby girl because I am paranoid of choking so these are great - like having training wheels ha x

      Delete
  2. These look amazing! I don't have a baby (yet) but I have a grown up man in my life that eats like a baby so does that count?! Definitely going to be giving this a go.

    ReplyDelete
  3. Haha a man baby definitely counts. I have one of them too! Hope he (and you) likes them x

    ReplyDelete
  4. I love courgettes, I must try to make these

    ReplyDelete
    Replies
    1. Great! It's a fab combination. Hope you enjoy xx

      Delete
  5. I've got loads of courgettes in and my own are growing nicely and it won't be long before they're ready, so this recipe is perfect! Pinned! ;)

    #foodpornthursdays

    ReplyDelete

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