I’m the first to admit that our foray into baby led weaning hasn’t been the most adventurous to date. He isn’t all that interested in food and I’ve been… well, I’ve been lazy about it. Yes, he’ll munch on a stick of pepper or happily de-seed a cucumber slice or two but actually putting something beyond that, our blueberry oat bakes or toast in his mouth? No, but we HAVE to get better at it. So I thought we’d attempt some cheese & onion muffins.
We’ve tried scrambled egg a few times but it never makes it beyond the hand-squish. I wanted something a little more solid to give him and an omelette would spread itself too thinly in our huge pans. A muffin or fairy-cake tin made the perfect portion size for little hands and a good thickness. He’d never tried onion before but will pick at a little cheese if it’s put on his tray so this played to one of his likes. It also was a case of ‘right, lets make something.. what’s in the fridge’! This recipe made two muffins of a decent size which actually did us for lunch and dinner as he had some toast at the same time but you can adjust accordingly as required.
Cheese & Onion Muffin Recipe
You will need:
- An egg
- A small palmful of grated cheddar cheese
- About a thumbs worth of chopped onion
- Oil/Fry-light (for greasing)
- Pre-heat the oven to 180°C / Gas mark 4-5 and lightly wipe the muffin tray with oil or a spray of fry-light
- Combine the egg, cheese and onion in a bowl
- Pour into the muffin tray – this mixture makes two muffins of a decent size
- Cook for 20 minutes until egg is visibly well-cooked and firm but springy to touch
- Remove from oven and allow to cool slightly before serving!
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