These are a great, nut-free snack for school lunchboxes and a good way of including some vegetables in your child’s day if they’re not a fan of eating them whole. They are also great for you very own mid-morning break – served warm with a little butter and a cup of tea on the side… bliss!
- wholemeal (whole-wheat) self-raising flour 335g
- milk 310ml
- olive oil 80ml
- egg 1, lightly beaten
- grated zucchini (courgette) 70g
- grated carrot (or use sweet potato) 80g
- grated cheddar cheese 100g
- half a bunch of chives finely snipped
- cherry tomatoes 6, halved
Cooking for a baby? For a younger baby, wait at least until your baby is managing some finger foods (which may not happen until 8-9 months or older) before offering her these muffins. Break them into pieces that she can easily hold. For an older baby, break into pieces that she can hold or serve as is.
Cooking for a toddler? Serve as is, cut up if needed.
Recipe taken from Something For Everyone by Louise Fulton Keats (Hardie Grant)
Photography by Ben Dearnley