If you’re like me, you want easy, nutritious food for your baby that tastes great and exposes them to a wide variety of foods and flavours. When that food is portable for on-the-go meals, it’s even better. Mini muffins make great snacks and compliment any meal - breakfast, lunch, or dinner! This savoury leek and kale baby-led-weaning mini muffin is a recipe you will find yourself whipping up on the regular. There are some modifications listed in the recipe if you choose to make these mini muffins egg-free and/or dairy-free.
These muffins also freeze well which means you can store some for later, so your little one doesn’t tire of eating the same thing day in and day out. I hope you and your little one enjoys these muffins. Don’t forget to tag me on Instagram so I can see your little one enjoying them, too!
Savoury Leek and Kale BLW Mini Muffins
Author: Andrea Carpenter, RD
Recipe Type: Entrée, Sides, Snacks and Apps
Servings: 24 mini muffins
1 leek, white part only, thinly sliced
4-6 kale leaves, thinly sliced
1 egg or 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1/2 cup cheddar cheese or 1/2 cup coconut cheese
1/2 cup whole milk or 1/2 cup pea milk or cashew milk
1/2 cup iron fortified infant cereal
1 cup all purpose flour
Add a generous drizzle of olive oil to a non stick pan. Heat on medium low. Add the leek and kale and cook for several minutes until tender. If leek starts to brown reduce heat.
In a bowl, combine the infant cereal and flour and stir. Set aside.
In a large bowl, beat the egg (or flax egg for egg-free variety) and add the cheese (or cheese alternative for dairy-free variety) and milk (or milk alternative for dairy-free variety). Once the leek and kale has cooked, allow it to cool then stir into the egg mixture.
Combine the flour mixture to the egg mixture and fold until combined. Be careful not to over-mix as this will result in tough muffins. Note: if batter is too dry, add more milk. If batter is too wet add more infant cereal.
Heat oven to 350 degrees. Spoon the batter into mini muffin tins (no paper lining, no cooking spray or greased tins required), filling just to the top. Bake for 12-15 minutes or until bottoms are golden brown.
Allow to cool before storing in an airtight container. Store in the refrigerator for 3-5 days or in the freezer for 1 month.