Egg and Broccoli Weaning Muffins
These savoury muffins are a simple, nutritious way to introduce greens to your baby. Broccoli florets are more tender and easy to mash than the stalk,...These savoury muffins are a simple, nutritious way to introduce greens to your baby. Broccoli florets are more tender and easy to mash than the stalk, making them ideal for little ones learning to chew. We recommend using florets only, you can save the stalks for soups or stir-fries to minimise waste. Read more These savoury muffins are a simple, nutritious way to introduce greens to your baby. Broccoli florets are more tender and easy to mash than the stalk, making them ideal for little ones learning to chew. We recommend using florets only, you can save the stalks for soups or stir-fries to minimise waste. These savoury muffins are a simple, nutritious way to introduce greens to your baby. Broccoli florets are more tender and easy to mash than the stalk, making them ideal for little ones learning to chew. We recommend using florets only, you can save the stalks for soups or stir-fries to minimise waste.
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 broccoli into a saucepan and add about 2cm of water. Bring to a simmer, and cook for 8-10 minutes, until tender and the water has evaporated.
Mash the broccoli using either the back of a fork or potato masher. 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 cooked broccoli and nutritional yeast and stir to combine.
Pour into your prepared muffin tin and cook for 18-20 minutes, until set and lightly golden. Allow to cool before serving.
User comments (2)
My baby adores these!
Great weaning food