Welcome to another recipe post for my ‘Mummy and Me’ series with recipes from the wonderful Emma from Emma’s Food Stories. This series is all about helping parents to create simple, nutritious and delicious recipes for mum and baby as well as the whole family. In today’s post, we’ll be trying something a little different – Veggie Breakfast Muffins! This is such a perfect option for breakfast, but also works well as a light meal or snack for baby/toddler too.
This is a perfect way to get some different veggies into baby’s meals in the morning, or even as a on the go quick win.
I’ve been trying more and more to find savoury brekkie options, as well as no added salt/sugar snacks that work well for little ones and this one from Emma really hits the spot!
A little note from Emma:
“Breakfast can often be neglected when we’re rushing out the door on a Monday morning, but we’ve developed a totally delicious and nutritious breakfast muffin that’s got you covered. It’s simply a great alternative to your oats and toast too, by incorporating tastes your baby not may be so familiar with to get them developing and craving more.”
Firstly for the roasted veg (makes enough for two batches – make this in advance)
- 1 tsp olive oil
- 1 red pepper, chopped into small chunks
- 1 yellow pepper, chopped into small chunks
- 2 celery sticks, chopped
- 1 red onion, chopped
For the batter…
- 80g butter/margarine
- 250g self-raising flour
- 2 tsps. baking powder
- 1 tsp ground coriander
- 1 tsp garlic powder
- Cracked black pepper to taste
- 200g natural yogurt
- 50ml milk
- 1 large egg (or 1 chia seed egg)
- 1 tsp chia seeds
So, shall we get started?
- First of all, its time to prep your roasted veg. This can be done a few days in advance or a few hours before, as the roasted veggies need to be cool once you’ve put them in the muffin mix. Simply chop the veg, drizzle in olive oil and either pan for 15 minutes, or roast in the oven for 30 minutes – it’s up to you!
- Time to prepare your muffin mix. Melt the butter in a mixing bowl in the microwave for a minute.
- Add your dry ingredients (flour, baking powder, coriander, garlic powder and black pepper) to the butter and mix. Don’t worry, this is supposed to be lumpy.
- Now to beat in the egg and the milk – your mix should start to form a paste. You don’t want to mix it much more than this as it overworks the batter, and your muffin won’t be as fluffy.
- Fold in the yogurt until evenly spread throughout the batter
- Time for the chia seeds! These are an excellent little addition to add some extra texture
- Now time for the veg – fold in half the veggies carefully, making sure not to get any excess juices into the mix if possible. If your mix looks a little too shiny, add in an extra tbsp of flour to balance it out.
- Now bake! Evenly distribute the mix into 8-10 muffin cases and bake in the oven at gas mark 6/200c for 25-30 minutes or until golden brown.
- And voila! Serve with some yogurt, some scrambled egg or as a grab and go for both a busy morning or a chilled out breakfast.
This recipe can be frozen – check details about storing, reheating and cooking foods for baby.
To print or download your very own recipe cards, click the link below!
Veggie Breakfast Muffins Recipe Card
This recipe for Veggie breakfast muffins recipe and article has been written by Emma Green, Pre-Registration Community Dietitian, Registered Associate Nutritionist and owner of Emma’s Food Stories – with support from SR Nutrition.