Sweetcorn Muffins
The sweetness of the sweetcorn makes these savoury muffins taste delicious. To make this recipe suitable for a baby from 6 months, substitute the honey for maple syrup and offer only on occasion.
Ingredients
165g tin sweetcorn, drained
165g tin sweetcorn, drained
6 spring onions, roughly chopped
8 tbsp Greek yoghurt
60g unsalted butter, melted and cooled
2 tbsp honey
2 eggs
165g plain four
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt (omit for baby)
¼ tsp paprika
100g Cheddar cheese, grated
Method
Method
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Preheat the oven to 180°C. Line a muffin tin with paper cases.
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Pulse the sweetcorn and spring onions in a food processor until blended.
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Add in the yoghurt, butter, honey and eggs and blend until combined.
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Mix the flour, bicarbonate of soda, baking powder, salt and paprika in a large bowl. Mix in the cheese.
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Add the sweetcorn mixture to the dry ingredients. Combine well.
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Spoon into muffin cases. Bake for 18 minutes, or until risen and firm to touch.
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Allow to cool in the tin for a few minutes. Transfer to a wire rack and cool completely before serving.
Weaning and Storage
Not suitable for babies under 12 months due to the addition of honey.
Our Family Portion Set set has all the pots you need to batch cook, portion and safely store food for your family.
Not suitable for babies under 12 months due to the addition of honey.
Our Family Portion Set set has all the pots you need to batch cook, portion and safely store food for your family.