Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.
Preheat oven to 180C / 350F
Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. (see image above) Squeeze all the juice out. *SEE NOTE 2
Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.
Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *SEE NOTE 3
Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *SEE NOTE 4
Please note: I have not added extra salt to this recipe as a lot of my readers are parents who do baby-led weaning. I used a strong cheddar and felt it gave enough flavour. However, reader feedback indicates that they lack in flavour and salt is needed. Adding chopped herbs is also an option.
Nutritional facts are an ESTIMATE only, calculated using an online nutrition calculator. They should be used as a rough guide only.