These leek and ricotta muffins filled with leeks, zucchini and ricotta were an instant hit with Mini Jones when baby led weaning. A year later, we still make them as a delicious toddler snack!
Updated January 2020 to provide you with more info and better images!
This easy recipe for savoury muffins was originally for baby led weaning, but, like many of the recipes I used to make for Mini Jones when he was a baby (especially these no added sugar banana muffins), I still make them a lot.
The muffins are a great lunch that you can make first thing and enjoy served at room temperature, or keep in the fridge for a couple of days. They also freeze really well and defrost quickly, meaning you can get as many as you need out of the freezer first thing and they should be ready to eat by morning tea/lunch time.
So whether you are looking for a baby led weaning recipe, or a savoury muffin idea for kids, these easy leek & ricotta muffins are a very handy recipe to have up your sleeve!
An apology: To prevent the leek from being overpowering, I used half of a leek in the recipe. I apologize for this – it often annoys me when recipes do this! To use up the other half of the leek, you can cook and freeze it, use in a sauce (great with pasta), or use in this creamy mushroom soup.
Are these muffins gluten free?
Yes these are gluten free savoury muffins.
Can these leek & ricotta savoury muffins be frozen?
Yes, these muffins can be frozen.
To freeze: Cool muffins completely then place in Tupperware container lined with kitchen paper towel. Place a square of baking parchment/greaseproof paper in between each muffin.
To thaw: Thaw completely at room temperature.
Make it your Leek & Ricotta Muffin:
No Zucchini: use grated carrot or capsicum/pepper and cook in place of the zucchini
Add herbs: basil or chives would go particularly well.
If you are looking for more easy baby led weaning/toddler food ideas why not have a look at my nut free Spinach Pesto Pinwheels, this easy Avocado Spinach Pesto which is delicious on pasta or as a dip for veggies or cooked pasta, or these vegan Blueberry Muffins (which are great when you are all ready to bake and then realise there are no eggs in the house!)
Leek and Ricotta Muffins
1 dsp olive oil
½ small leek, finely sliced
1 small zucchini, grated
150g (1/2 c) ricotta
20g (1/8 c) cheddar cheese, grated
Heat oven to 180˚C/350˚F
In a medium saucepan over a low heat cook the leek in the olive oil until softened - about 7-10 mins, then add the grated zucchini and cook until soft. Cool slightly.
Whisk the eggs with the ricotta, then fold in the leeks and zucchini, and the grated cheese.
Spoon into lined muffin tins and bake for around 10 mins, until cooked through. Cool slightly, then peel the cases off - they are a little fiddly and don't peel off too easily.
They freeze beautifully. To defrost, place in the fridge over night.