Introducing solids can be tricky. Looking for new recipes, inspiration, worrying whether a given meal is healthy and has all the nutrients, finding time to prepare it, child's skills. Sometimes it is worth using recipes that can be prepared in larger portions and then freeze it. The capacity of a young child's stomach is equal to his fists. That is very small, so to prevent food waste - freeze it. The muffins came out delicious, I couldn't resist myself and ate most of it. They taste best fresh. I would say they are best when child has already some chewing skills as the muffins are moist and when the child squeezes them, they form lumps that are difficult to swallow. If I were to make an adult version (picnic or breakfast), I would add spices such as salt, pepper, nutmeg and chilli :-)
Makes 12 servings:
- 2 eggs
- a few broccoli florets (a glass - I used a frozen one)
- a glass of peas (I used frozen)
- a large carrot
- chopped dill
- 3 glasses of flour
- half a cup of plain yogurt
- half a glass of milk
- 1/4 cup rapeseed oil
- a glass of grated cheese (I used cheddar)
- 1.5 teaspoons of baking powder
Method:
Grate the carrots on a fine-mesh grater. Pour milk, oil, yogurt into a bowl, add 2 eggs, broccoli (cooked) and peas and blend everything. Add the rest of the ingredients. Mix thoroughly. Grease the cupcake tray using oil and then lightly sprinkle with flour. Put the dough into moulds. Bake in an oven preheated to 180C for 30 minutes.
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