The culinary arts are not my thing and I make no secret about that. It’s a rare occurrence that I get excited about a recipe so you’d better believe it’s a good one when I am actually IN the kitchen giving it a try.
In fact, I rarely bake and my husband LIKES to cook so dinner is mostly on him. Otherwise I tend make simple and quick dinners and snacks for myself and son. Having said that, when M was younger I did seek out and prepare yummy baby and toddler recipes that were both easy to make and nutritious — because I wanted only the best for my little guy.
Last week, fellow blogger and mummy Carolin of Mummy Alarm shared a recipe for baby broccoli muffins. I LOVE the simplicity of the recipe and the fact that it wasn’t your typical sugary baked goods. I’m a big fan of savory treats and this one needed to be added to my simple and nutritious collection of recipes. After looking it over, I did make a few amends and tailored it to my taste. This recipe is perfect for an afternoon toddler snack, a healthy alternative for moms and ideal to pack in your child’s lunchbox.
Best of all, the entire muffin making process takes 30 minutes from beginning to end — AWESOME!
- 1 cup regular milk
- 1 cup of broccoli florets — I cut the stalks off with kitchen scissors. Alternatively you can chop up in food processor.
- 1 cup of finely chopped (or cut) sun dried tomatoes
- 1/2 diced onion
- 1/4 cup unsalted butter
- 2 cups plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup mature cheddar cheese
- 1 large egg, whisked
1. Preheat the oven to 375.
2. Place paper cases in 12 big cupcake cases (or 24 small ones).
3. In a medium saucepan add the milk, broccoli, finely chopped sun dried tomato and butter. Bring to a boil stirring the mix and then turn heat down and simmer for 3 minutes.
4. In a separate bowl mix the flour, baking powder and salt and then add the cheese, onion and egg. Mix well and before pouring the broccoli, sun dried tomato, milk and butter.
5. Stir firmly but make sure not to overdo it. Scoop into muffin cases.
6. Bake for 10 minutes if making the smaller ones, or 18 minutes if using the 12 larger muffin tins.
7. Cool before serving.
*I added a tad more milk and less butter, but you can play around to see what works for you!*
Add a cup of chopped black olives. You can do this instead of the sun dried tomatoes or add all together for added flavor and moisture.
For mom: Eat warm and add a slice of avocado and drizzle with olive oil.
For toddler: Eat cool and serve with avocado or other soft fruit.