These are a great, nut-free snack for school lunchboxes and a good way of including some vegetables in your child’s day if she’s not a fan of eating them whole. I also love them for my own morning tea – served warm with a little butter and a cup of tea on the side… bliss!
Ingredients (Makes 12)
335 g (12oz/2¼ cups) wholemeal (whole-wheat) self-raising flour
310ml (10½ fl oz/1¼ cups) milk
80ml (2½ fl oz/ 1/3 cup) olive oil
1 egg, lightly beaten
70g (2½oz/½ cup) grated zucchini (courgette)
80g (2¾oz/¼ cup) grated carrot (or use sweet potato)
100g (3½oz) grated cheddar cheese
Half a bunch of chives, finely snipped
6 cherry tomatoes, halved
Preheat the oven to 190C (375F). Line twelve muffin holes with silicone or paper cases.
Place the flour into a large bowl, make a well in the centre, then stir through the remaining ingredients apart from the tomato, until just combined.
Spoon the batter into the muffin cases and top each one with a half tomato, cut side up.
Bake for 25 minutes, or until a skewer inserted into the centre of the muffins comes out clean.
Transfer to a wire rack to cool.
Serve warm or at room temperature.
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 Everyoneby Louise Fulton Keats (Hardie Grant, £20).
Photography by Ben Dearnley
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