Cheese and Broccoli Muffins

These cheese and broccoli muffins are the perfect snack for babies and toddlers.

Their soft and fluffy texture makes them ideal for baby led weaning, or as a tasty and convenient option for little ones on the go!  Broccoli is a great source of vitamins C and K, as well as fibre, and cheese provides protein and calcium for healthy growth.

These muffins are not only nutritious but also freezable, making them ideal for busy parents who want to prepare a batch in advance. They can be stored in the freezer for up to 3 months and taken out whenever needed, making them perfect for lunchboxes or picnics.

❄️Suitable for freezing

👶Suitable from 6 months

🐒Great for fussy eaters

Ingredients

110g broccoli, grated (approx 1/2 a head of broccoli)

100g cheddar cheese, grated

1 cup self raising flour

1 egg

125ml milk

1/4 cup olive oil

1/2 tsp garlic powder

A good grind of black pepper

Method

Combine the self raising flour, garlic powder and black pepper in a mixing bowl

Grate the broccoli and cheese

Make a well in the centre of the seasoned flour and add the milk, egg and oil, mixing thoroughly to combine

Add the grated broccoli and cheese to the muffin batter and stir to combine

Spoon mixture into a muffin tin (this recipe yields approx 12 large muffins or 24 mini muffins)

Cook at 180c fan for 20 minutes until golden brown and springy

Served beautifully on the doddl children's plate here, these looks so delicious!