Carrot, Sweetcorn, and Egg Weaning Muffins
These easy egg muffins are a great way to add protein and colourful vegetables to your baby’s plate. The mild curry spice introduces gentle warmth and... helps little ones get used to more complex flavours from an early age. They’re soft, naturally sweet from the carrots and corn, and perfect for baby-led weaning or a simple family snack. Read more These easy egg muffins are a great way to add protein and colourful vegetables to your baby’s plate. The mild curry spice introduces gentle warmth and helps little ones get used to more complex flavours from an early age. They’re soft, naturally sweet from the carrots and corn, and perfect for baby-led weaning or a simple family snack.
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Ingredients
Method
Gather and prepare your ingredients. Preheat your oven to 200°C/180°C fan. Line a muffin tin with paper liners, or grease with a small amount of olive oil.
Place the sweetcorn and carrots into a pan with about 2cm of water. Bring to a simmer and cook for 8-10 minutes, until the water has evaporated and the carrots are tender. Stir through the curry powder and cook for a further minute.
Turn off the heat and use the back of a fork to mash the carrots into a rough paste. Go for the texture you feel is most appropriate for your baby - a rougher mash for older babies, or super smooth for babies just starting to eat solid foods. Allow to cool slightly.
Crack the eggs into a bowl and whisk to combine. Add the cooled vegetables and stir to incorporate.
Pour into your prepared muffin tin and cook for 18-20 minutes, until set and lightly golden. Allow to cool before serving.