Description
These soft and fluffy savory vegetable muffins are a nutritious and tasty snack or lunch option for babies and toddlers. Packed with carrots, broccoli, and corn, and lightly seasoned with cheese and pepper, they’re a great way to sneak extra veggies into little ones’ meals.
Ingredients
- ⅓ cup grated carrots
- ¼ cup finely chopped broccoli floret heads
- ¼ cup corn kernels
- 1 egg
- ½ cup milk
- ¼ cup mild tasting oil or melted butter
- ½ cup shredded cheddar cheese
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F (180°C).
- In a mixing bowl, whisk together the egg, milk, oil (or melted butter), and shredded cheese until well combined.
- Add grated carrots, chopped broccoli, and corn to the wet mixture and stir to combine.
- Add the flour, baking powder, salt, and pepper. Mix just until the dry ingredients are incorporated—do not overmix.
- Scoop tablespoon-sized portions of the batter into a mini muffin pan to make 24 mini muffins. If using a regular muffin pan, grease it with cooking spray. Avoid using paper liners.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use only the tops of broccoli florets; avoid stems for a softer texture.
- Grate carrots finely using the smallest hole on a box grater for best texture.
- A silicone muffin pan works best to prevent sticking. If using metal pans, grease well and avoid paper liners.
- Omit salt when making for babies under 1 year old to reduce sodium intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 56.68
- Sugar: 0.44g
- Sodium: 108.06mg
- Fat: 3.45g
- Saturated Fat: 0.97g
- Unsaturated Fat: 2.32g
- Trans Fat: 0.01g
- Carbohydrates: 4.9g
- Fiber: 0.25g
- Protein: 1.6g
- Cholesterol: 9.8mg
