I made these muffins as with an alternative to sandwiches for a nice lunchtime meal. You could also serve them for breakfast, as a snack or even jazz them up into a main meal with some potato wedges and peas. I would suggest three muffins make a good serving size or 1 for a snack. This recipe makes about 20 muffins- I used normal sized silicone bun moulds. They can also be frozen and will keep for about 3 months in a air tight freezer bag. You can cook these from frozen- they will take about 20 minutes in the oven or you can defrost them and then whizz them in the microwave for 20-30 seconds.
I love cooking for my family and trying out new recipes. My focus is on good, healthy non-processed food. My recipes on here are all simple and easy to make and I cater for many dietary requirements and allergies. The recipes are made with Baby-Led Weaning in mind but because Baby-Led Weaning means eating together these recipes are suitable for every member of the family, young and old.
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