When we first started getting Betsy interested in solid food, we used the baby led weaning method, in which you offer finger food for your little one to try to eat if they’d like to. It suited us well. I’m unorganised and messy and dealing with purées would only lead to disaster, and Betsy being incredibly independent wouldn’t let us feed her anyway (this has meant that the Boo has been able to feed herself yoghurt from eight months, which I’m rather proud of. Terribly stained carpet though). These muffins are perfect as part of a baby led type lunch and this recipe has been emailed round and talked about with pretty much every mum I know who has gone though the weaning stage (BLW or traditional) – they’re easy to whip up while sleep deprived and they actually taste good, so you can eat one when you’ve realised you’ve forgotten to make yourself your own lunch. Again.
Yeah, these don’t look too great do they? I ran out of self-raising flour when making these, added some plain and didn’t add any extra rising agent, hence these rather dense looking cakes. Oh, and I over mixed the mixture too. They are tasty though, full of flavour and Betsy loves them. I use a strong, mature Cheddar because that’s what Betsy likes to eat, but you can use any cheese. Stilton is the classic partner to broccoli and I think feta would be nice too. Just keep an eye on the salt content if you’re planning on feeding these to anyone under one. Makes 12 muffins, although when Betsy was younger I’d make them fairy cake sized. You need:
- One small head of broccoli
- 1½ cups of plain yoghurt
- ¼ cup of oil
- 1 large egg
- ½ cup cheese
- 2 cups self raising flour
- a splash of milk (if required)
Some cheese and some broccoli. Just in case you don’t know what they look like. Cook and then finely chop the broccoli. Pop the yoghurt, oil and egg into a bowl and mix together.
You don’t need to use a baby spoon like I did, although I have discovered that it was rather good at mixing. Sieve your flour into another bowl along with your cheese and broccoli and fold in the liquid ingredients. Be very gentle with this, folding is key, not beating which is what I may have done. Ahem. If the mixture is too thick, add a splash of milk to loosen the batter a bit. Pop them into muffin trays and cook at 200°C for 15-20min or until nice and brown. They’re nice warm, but they freeze very well too.