savoury muffin receipe for 8 month old??

hey all i wanted to get more veges into my little girl...iv seen alot of mums say try savoury muffins just wanted to know how to make them and what to put in them? i have a normal size muffin tin (not mini muffin tin) so im guessing 1 normal size muffin would be enough for her? and is it ok to freeze them in freezer bags? thanks heaps smile

I make these ones - LOTS of veggies. Are actually quite eggy - end up bit more like a veggie frittata. Definately OK to freeze - I just wrap them up individually. You can heat them up again in the microwave but are just fine cold too. I guess just be careful with them if bub hasn't had much in the way of eggs yet! Excuse any typos - I just copied and pasted this from another site!



BUGS BUNNY?S BEST MUFFINS
(Moist and eggy, good for toddlers to eat as finger food ? have hidden vegies!)


1 cup self-raising flour
1 1/2 cups (150g) grated tasty cheese
2 rasher bacon, cooked and chopped
1 medium onion, finely chopped or grated
1/4 cup parsley, finely chopped (I don't put this in)

4 eggs
1/2 cup milk
1 cup mashed potato
1 cup mashed pumpkin
1/4 cup creamed sweetcorn
1/2 tsp salt
Can also add ~1/2 cup other finely chopped veg - I don't usually cook them, cut up very finely they don't end up raw


In a large bowl combine the self-raising flour with the grated cheese, chopped bacon (without rinds) finely chopped onion and parsley. Toss together to combine. (cook the bacon in a pan or in the microwave until it loses it?s rawness ? It need not brown).

In another bowl, beat the egg and milk, then add the (leftover) mashed potato and pumpkin, the sweetcorn and salt. (Add about 1/2 cup other finely chopped, well-drained cooked vegetables if you like).

Combine the two mixtures taking care not to overmix. Spoon the mixture into about 18 medium-sized muffin pans which have been coated with non-stick spray.

Bake for 20 - 25 minutes or until muffins feel firm when pressed in the centre and are evenly browned. Leave muffins to firm up before carefully removing them from their pans (twist and lift them out).

I make these ones - LOTS of veggies. Are actually quite eggy - end up bit more like a veggie frittata. Definately OK to freeze - I just wrap them up individually. You can heat them up again in the microwave but are just fine cold too. I guess just be careful with them if bub hasn't had much in the way of eggs yet! Excuse any typos - I just copied and pasted this from another site!



BUGS BUNNY?S BEST MUFFINS
(Moist and eggy, good for toddlers to eat as finger food ? have hidden vegies!)


1 cup self-raising flour
1 1/2 cups (150g) grated tasty cheese
2 rasher bacon, cooked and chopped
1 medium onion, finely chopped or grated
1/4 cup parsley, finely chopped (I don't put this in)

4 eggs
1/2 cup milk
1 cup mashed potato
1 cup mashed pumpkin
1/4 cup creamed sweetcorn
1/2 tsp salt
Can also add ~1/2 cup other finely chopped veg - I don't usually cook them, cut up very finely they don't end up raw


In a large bowl combine the self-raising flour with the grated cheese, chopped bacon (without rinds) finely chopped onion and parsley. Toss together to combine. (cook the bacon in a pan or in the microwave until it loses it?s rawness ? It need not brown).

In another bowl, beat the egg and milk, then add the (leftover) mashed potato and pumpkin, the sweetcorn and salt. (Add about 1/2 cup other finely chopped, well-drained cooked vegetables if you like).

Combine the two mixtures taking care not to overmix. Spoon the mixture into about 18 medium-sized muffin pans which have been coated with non-stick spray.

Bake for 20 - 25 minutes or until muffins feel firm when pressed in the centre and are evenly browned. Leave muffins to firm up before carefully removing them from their pans (twist and lift them out).

Yummy I going make some asap share some with my boys.