BLW/ Finger Foods: Broccoli and Cheese Mini Muffins

Baby Led Weaning Finger Foods: Broccoli and Cheese Mini Muffins | Chalk Kids Blog

In the early days of having a baby you can’t wait for them to be able to have “real food”. Well I couldn’t. I was so excited for Edith to explore different flavours, textures and tastes. Her whole weaning journey so far has been pretty easy to be honest, we’ve been incredibly lucky that she’s not really refused anything.

However what is difficult (especially when you’re out for lunch) is to find things your baby can eat. So I’ve started to bring little bits of food with me, i.e cut up pieces of fruit, healthy “puffs” and more recently smoothies in pouches (these are great as, Edith can feed herself and she loves that independence). Recently, I’ve wanted to find something that was a bit more filling, something like a sandwich but could be carried around without needing a cool box.

Step up these muffins. They’re great because you can give them a whole muffin to feed themselves – if you’re a fan of BLW – or break little bits off to put on their tray. Edith loves feeding herself and her pincer grip is amazing, she will pick the tiniest stuff up (usually something she shouldn’t have). They are also perfect for a summer picnic. I’m not going to lie I ate 3 of these with my lunch before I photographed them, they are really delicious.

Baby Finger Foods: Broccoli and Cheese Mini MuffinsBLW/ Finger Foods: Broccoli and Cheese Mini Muffins | Chalk Kids Blog

Makes 20 mini muffins 

225g plain flour

200g cheddar cheese, grated

½ a bunch of broccoli, chopped and boiled until tender

175ml whole milk, (breast milk or formula could be used instead if you didn’t want to use cows milk)

3 tbsp. olive oil

1 tsp. dried mixed herbs

3 tsp. baking powder

1 large egg, beaten

Directions: Pre-heat the oven to 180ºC/ Gas Mark 4. Mash the broccoli into smaller pieces. In a bowl mix together the flour, baking powder, broccoli and ¾ cheese. Add the oil, milk and beaten egg and mix well. Line 2 muffin trays with liners, leaving four spare spaces. Spoon the mixture into each liner and top each muffin with a little grated cheese. Bake for 25 – 30 minutes or until golden.

Leave to cool. Once cooled that can be eaten cold, stored for 3 days in an airtight container or freeze them for up to 3 months. Making sure they are fully defrosted before given to children.

Photos and recipe by our food contributor, Cathryn Wood. Check out Cathryn’s blog Little Paper Swans and find her on Instagram.