Broccoli and Cheddar Toddler Muffins
Savoury little muffins packed with broccoli and mature cheddar — a lunchbox and buggy-snack staple for 1-3 year olds. One bowl, no added sugar and only the salt that comes in the cheese. They freeze and defrost in minutes.
Ingredients
- 150 g self-raising flour
- 100 g broccoli, cut into tiny florets and steamed soft
- 80 g mature cheddar, grated
- 2 large eggs
- 120 ml whole milk
- 3 tbsp olive oil
Method
- Preheat the oven to 180°C fan and line a 12-hole mini muffin tin with cases or a little oil.
- Steam the tiny broccoli florets until soft, then chop finely.
- Whisk the eggs, milk and oil in a bowl, then fold in the flour, broccoli and most of the cheese until just combined.
- Spoon into the tin, top with the remaining cheese and bake until risen, golden and a skewer comes out clean.
- Cool on a rack — serve just warm or cold. Cut in half for younger toddlers.
Chef's note: No added salt beyond the cheddar, and no sugar. Eggs are fully cooked through baking. Swap broccoli for grated courgette (squeezed dry) or sweetcorn for variety. Freeze for up to 2 months; defrost at room temperature in about an hour.
Nutrition per serving
95kcal
4gprotein
10gcarbs
4.5gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith