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–+ servings
6 gluten free savoury muffins on wooden board next to a tray of eggs

Baby Led Weaning Egg Muffins

Robyn
These soft and fluffy baby led weaning egg muffins with leek and ricotta make a tasty lunch or breakfast for babies, and one that toddler love too!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Course Lunch, Snack, Snacks | Lunchbox
Cuisine modern australian, modern English
Servings 12 muffins
Calories 45 kcal

Ingredients
  

  • ½ tablespoon olive oil ($0.08 / £0.04p)
  • ½ small leek, finely sliced ($1.45 / £0.18p)
  • 1 small zucchini (courgette), grated ($1.78 / £0.26p)
  • 2 eggs ($0.70 / £0.36p)
  • 150g (½ c) ricotta ($1.20 / £0.72p)
  • 20g (⅛ c) cheddar cheese, grated ($0.24 / £0.10p)

Instructions
 

  • Line muffin tins with squares of baking parchment/paper, or muffin cases (see tips below)
  • Heat oven to 180˚C fan/ 200˚C /350˚F convection / 392˚F.
  • In a medium saucepan over a low heat cook the leek in the olive oil until softened - about 7-10 mins.
  • Add the grated zucchini/courgette and cook until soft. Cool slightly.
  • Whisk the eggs with the ricotta, then fold in the cooled leeks and zucchini, and the grated cheese.
  • Spoon into lined muffin tins and bake for  around 10 mins, until cooked through.
  • Cool slightly in the tin before removing.
  • Serve at room or cold.

Notes

Estimated costs: Australia $5.45. Per muffin = $0.46
UK £1.66. Per muffin = £0.14p
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I'll get calculating :) 
Leek - milder than onions or garlic, but still gives a lovely flavour to the muffins. Use the other half of the leek in soup or cook and freeze. (Freeze then defrost, pat dry and then stir into the muffin mixture.)
Ricotta - lower in fat and sodium than other cheeses. Use full fat ricotta, not only is it full of flavour, but half fat ricotta can make the muffins watery.
Cheese - I like to use tasty cheese or mild cheddar. Grate it yourself rather than use ready grated cheese.
Line your muffin/cupcake tins well with baking paper/parchment, as the muffins can stick. (Some muffin cases can stick so I prefer to use baking paper.)
If making for older kids I like to add a pinch of salt - leave this out if giving to baby.
Let the muffins cool in the tin for a few minutes before removing. This enables them to firm up and makes them easier to remove from the tray.
Instead of the zucchini - use grated carrot or finely chopped capsicum/pepper. Cook as the zucchini.
Don't overcook your muffins, as they can become rubbery.
Herbs - if you want to add herbs, half a tablespoon of chopped fresh basil or chives would be a lovely addition.

Nutrition

Calories: 45kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 33mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Keyword baby led weaning, blw breakfast, egg muffins, gluten free muffins

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