These savoury muffins are great to give for an alternative lunch or make a mix of sizes and you also have some mini muffins to keep as a snack.
100g spinach, wilted a finely chopped
120g unsalted butter, melted
180g self raising flour
60ml full fat milk (can sub for breast milk, formula or plant based alternative)
200g tinned sweetcorn, drained
4 eggs (can sub for chia or flax eggs to make this recipe egg free)
1 tsp baking powder
100g cheddar cheese, grated
Suitable for babies from six months old. Cut standard muffins into quarters to serve. Muffins can be frozen for up to three months. Reheat in the microwave. Can also be kept in an airtight container for up to three days.
Check out the rest of our lunch & dinner recipes.