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Chesse Muffins Recipe

Cheese, Courgette and Black Olive Muffins

Savoury muffins are delicious and make excellent picnic food. Having learned a lot since I took a baby Milla on her first picnic (ok, I learned one thing: fishcakes do not make good picnic food for babies) I have developed a heap of picnic favourites.

You can make these as regular sized muffins but I think they are best as mini muffins.

Cheese, Courgette and Black Olive Muffins

150g self raising flour

80g rolled oats

1 tsp baking powder

1.5 tsp bicarbonate of soda

1 tsp mustard powder

200g courgette, grated

150g cheddar, grated

1 handful of black olives, chopped (I buy black olives in brine either in a can or jar)

75ml milk

1 egg

60ml vegetable or olive oil

Preheat oven to 180°C

Oil a muffin pan

  • Sift the dry ingredients into a bowl.
  • Stir through the courgette, cheese and olives.
  • Whisk the milk, egg and oil in a separate jug then fold into the dry mixture until no flour remains then stop to ensure it isn’t over-mixed.
  • Bake for 30 minutes (regular muffins) or 15 – 20 minutes (mini muffins).

Variations:

  • Swap courgette for carrot.

 

Find more recipes for BLW in my Baby Led Weaning section and for all the family in Housewife Recipes.