These delicious savoury muffins are a great alternative to oats and toast for breakfast, or as an on-the-go snack! They’re the ideal way to use up those leftover veggies and get some nutrients in your littles ones at the same time. Not just for kids, this simple, nutritious recipe is great for the whole family, and although these are called breakfast muffins, they’re perfect to put in your little one’s lunchbox or as a part of a light meal or snack.
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
- First of all, prep and roast your 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 fry them in a pan for 15 minutes on the hob, or roast in the oven for 30 minutes – it’s up to you!
- Now 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 together. Don’t worry, this is supposed to be lumpy.
- Now to beat in the egg and milk – your mix should start to form a paste. You don’t want to mix it much more than this as it can overwork the batter, and your muffin won’t be as fluffy.
- Fold in the yogurt until evenly spread throughout the batter
- Add the chia seeds (These are an excellent little addition to add some extra texture)
- Now 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.
- Evenly distribute the mix into 8-10 muffin cases and bake in the oven at gas mark 6/200°c for 25-30 minutes or until golden brown.
- Once cooled, serve with some yogurt, some scrambled egg or keep in a sealed container for an on-the-go breakfast/snack.
This recipe can be frozen, and there’s enough roasted veggies to bake 2 batches, so why not make one lot to eat, and one to keep? Check details about storing, reheating and cooking foods for baby.
This recipe for Veggie breakfast muffins recipe was written by Emma Green, Pre-Registration Community Dietitian, Registered Associate Nutritionist and owner of Emma’s Food Stories – with support from SR Nutrition.