10/11/2015

Eat your greens | Cheese and Spinach Muffin Recipe #blw

One thing I love almost as much as my son is cheese. So it was a huge disappointment to discover he simply cannot stand it. The first time I offered him a pinch of grated mild cheddar he wretched and gagged for a good ten minutes - slightly over dramatic if you ask me. The next day I attempted to give it to him covertly, this time in the form of a rather tasty homemade quiche. Again, we had ten minutes of screwed up faces and over the top gagging. I started to wonder if he was my child at all.

After a disastrous attempt at banana muffins last week, I'd almost given up on baking entirely. Then I stumbled across this recipe in the Baby Led Weaning Cookbook and decided to give it a whirl and I was hoping - as the saying goes - third time lucky.

Three things you need to know about this recipe. Number one, it's super easy. Number two, it literally take 10 minutes (about the length of an episode of the Twirlywoos) and number three, you're giving your little one green goodness without them even knowing.

I adapted the recipe slightly, using Lucy Bee Coconut Oil for frying and greasing instead of butter, making it a little bit healthier. I also didn't add as much cheese just to ease him in gently - I fear the next gagging episode will well and truly earn him an Oscar nomination.

Cheese and Spinach Muffins
160c/323F/Gas Mark 3 15 - 20 mins
Makes 6 large muffins
Coconut oil for frying, plus extra for greasing
1/2 small red onion, finely chopped
175g (6oz) plain flour
1 1/2 tsb baking powder
1 tsp cayenne pepper
1 organic egg
110ml (4fl oz) organic whole milk
125g (41/2oz) organic grated cheese
60-75g (2-2 1/2oz) organic baby spinach leaves, torn

Finely chop the red onion and fry in a small amount of coconut oil until soft. Sift the flour, baking powder and cayenne pepper into a large mixing bowl. Beat the egg in a jug or bowl and add the milk. Make a well in the centre of the flour mixture and whisk in the egg and milk. To that, add the onion, cheese and spinach and combine until evenly mixed. Grease the muffin tin with some coconut oil to prevent the mixture from sticking and spoon the it in equally. Pop them into a preheated oven for around 15 minutes, or until the muffins are golden brown and springy. Leave to cool for a few minters before turning out onto a baking rack. They are super delicious delicious straight from the oven but can also be made in batches and frozen.

Hedd absolutely loved them and ate pretty much a whole muffin all to himself - greedy guts. He just shoved handfuls of torn up muffin and raw spinach into his mouth, he hardly came up for air. The cayenne pepper gives the muffins a little kick but they're not too spicy, just the right amount of heat. Hedd hasn't had anything with spices yet so I spread a tiny bit of organic cream cheese on to the torn up pieces, just in case. But if I'm honest he really didn't seem bothered at all.

I wasn't expecting him to like them and had in fact already mentally eaten the whole batch. They'd be really good to take on a picnic or in a packed lunch. You could even make a batch and freeze them. I can't wait to try out different variations, on the covert menu next, carrots!

Are there any foods your baby won't eat? Did you try and disguise them? Let me know in the comments below.

Laurie Rose 

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