Cheesy broccoli muffins recipe

Method

1. Heat the oven to gas 5, 190°C, fan 170°C and line two 12-hole cupcake tins or small muffin tin with 15 cupcake cases.
2. Put the broccoli into a steaming basket set over a pan of simmering water (don’t let the water touch the bottom of the steamer) and add a lid. Cook for 5-6 mins or until just tender, then allow to cool.
3. Put the broccoli and all the remaining ingredients into a small blender or food processor and blitz until just combined. Pour equally into the paper cases and bake for 22-25 mins until golden on top and a skewer inserted into the centre comes out clean. Allow to cool completely before serving.

• Tip: The muffins will keep in the fridge for up to 3 days.

• See more Baby weaning recipes

• Freezing and defrosting guidelines

  Freeze the muffins on a tray until frozen, then put into a bag or box in the freezer and keep for up to a month. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• *This recipe is appropriate for babies progressing through the weaning stages, from around 12+ months of age. Babies will now be having 3 meals as well as starting to introduce healthy snacking between meals.
• When weaning your baby, introduce allergenic foods one at a time and not before 6 months.