• L U N C H • 🧀 🫑 🌽
– Rainbow pepper muffins
Savoury muffins packed with vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.
❄️ Suitable for freezing
225g self-raising flour
2 spring onions
1 tablespoon garlic purée
½ red pepper
1/2 green pepper
2 tbps sweetcorn
1 tablespoon dried oregano
100g mature cheddar
175ml milk (or dairy free alternative)
1 large egg
50ml olive oil
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
Measure out and sift the flour into a large mixing bowl.
Prepare the vegetables – grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper and sprinkle in the oregano.
Add the prepared vegetables and the sweetcorn to the flour.
Grate the cheddar cheese, add it to the bowl and stir until combined.
In a separate bowl, mix together the milk, egg and olive oil.
Add this wet mixture to the dry ingredients and stir until completely combined.
Divide the mixture between the 10 oiled muffin tin moulds.
Bake for around 20 minutes in the preheated oven until cooked through and golden brown.