Spinach and Pepper Egg Weaning Muffins
These muffins make a great base for a balanced meal at breakfast, lunch, or dinner. For younger babies, chop the vegetables very finely; for those fur...ther along in their weaning journey, you can leave them a little chunkier. Adding herbs is an easy way to introduce new flavours, use as much or as little as you think your child will enjoy. Read more These muffins make a great base for a balanced meal at breakfast, lunch, or dinner. For younger babies, chop the vegetables very finely; for those further along in their weaning journey, you can leave them a little chunkier. Adding herbs is an easy way to introduce new flavours, use as much or as little as you think your child will enjoy.
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.
Heat a drizzle of olive oil in a frying pan over medium heat. Add the pepper and cook for 7-8 minutes, until softened. Then add the spinach and cook for a further 3-4 minutes, until wilted. Stir through the oregano. Set aside and 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.