From9 months

Veggie egg muffins

Name: Veggie egg muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 small muffins
Cuisine: Turkish
Ingredients: 3 eggs; 1 small courgette (grated, squeezed dry); 1 small carrot (finely grated); A handful of spinach (finely chopped); 2 tablespoons curd cheese; 1 teaspoon olive oil

Hand-held cubes of fully cooked egg and vegetables, suited to the finger-food stage.

Prep 15 min · Cook 20 min
6 small muffins
Allergens: Egg, milk (curd cheese)

9+ mo

the egg must be fully cooked in the middle

Method

Heat the oven to 180 °C; oil a muffin tin.
Beat the eggs; stir in the vegetables and curd cheese.
Divide among the moulds.
Bake about 18–20 minutes until the centre is fully set. Cool slightly and cut into finger-sized pieces.

Storage: 2 days in the fridge, 1 month in the freezer.

No honey, salt or sugar before 12 months; whole nuts, whole grapes and hard raw vegetables are choking hazards. Try a new allergen food for the first time at home and during the day.

Method

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