Toddler Recipe Mini Egg Veg Muffins
TODDLER RECIPE: MINI EGG & VEG MUFFINS
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Provided by Caroline Hire - Food writer
Categories Lunch
Time 20m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
- Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.
Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
HEALTHY TODDLER-FRIENDLY MINI MUFFINS
These Healthy Toddler Friendly Muffins are a great snack for kids because they're sweetened only with fruit and they're full of vegetables and whole grains
Provided by Chrissie Baker (thebusybaker.ca)
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
- Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
- To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
- Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
- Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
- Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
- This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Fiber 1 g, Sugar 2 g
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