That’s especially the case if you’re a baby. Despite the mantra ‘food is for fun until they’re one’, my health visitor (and Clementine herself, in truth) is very keen on 3 square meals and 2 snacks a day. These muffins are great – they’re fairly easy to make, really delicious (for babies and adults), easy to take out and about with you and also freeze very well to save some for later.
Spinach and Cheese muffins
Adapted from a recipe in The Baby-led Weaning Cookbook
Makes around 20 muffins
- 1 red onion
- 350g plain flour
- 3 tsp baking powder
- 2 tsp cayenne pepper
- 2 eggs
- 220 ml milk
- 175 – 200g grated cheese
- 3-4 handfuls of spinach leaves
- Preheat oven to 160°C. Peel and chop the onion then fry in a little olive oil until soft.
- Mix flour, baking powder and cayenne pepper in a bowl. Stir in the eggs followed by the milk, until no lumps remain.
- Tear the spinach leaves into smaller pieces, then add to the batter along with the grated cheese and fried onion.
- Spoon into muffin cases and bake for around 15 minutes.
- Leave to cool before devouring – the perfect thing for a picnic or while out and about. If any are left, pop them in the freezer. They defrost really well overnight ready for the next day.
Spinach & Cheese Muffins – the ratings
From nothing to table – 25 minutes – 3/5
Ease of preparing/cooking – 3/5 (frying the onion in advance adds an extra dimension of faff but they’re still pretty straightforward)
Clementine approval – 4/5
Clean up time – 3 minutes – 4/5
Total score – 14/20 – tasty and a great snack / part of a picnic lunch. Will definitely make again (but not for a while thanks to the good stock I have ready and waiting in the freezer!).