Spinach & Egg Mini Muffins

Ingredients

• 3 large eggs
• 1/4 cup spinach (finely chopped)
• 2 tablespoons mozzarella or cheddar (grated)
• 1 teaspoon olive oil

Method

1. 01

   Preheat oven to 180°C (350°F). Grease a mini muffin tin with olive oil.

2. 02

   Finely chop fresh spinach. Grate mozzarella or cheddar cheese.

3. 03

   Whisk 3 eggs in a bowl. Add spinach and cheese and mix well.

4. 04

   Pour egg mixture into muffin cups, filling about three-quarters full.

5. 05

   Bake 15–18 minutes until puffed, golden, and set in the centre. Cool fully in tin before removing.

How to offer

Place one or two muffins on the high chair tray. Always supervise during feeding. At 9 months, these fit perfectly in baby's palm. Break in half to check texture and temperature before serving. Spinach and egg combine iron and vitamin D beautifully.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze individually for up to 1 month. Reheat in microwave 20 seconds or oven at 160°C.

Nutrition note

High in iron, which is crucial for healthy blood and energy levels. Also, a good source of vitamin A, C, and folates.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer