These muffins are great for all the family. They are perfect cut up as finger foods for weaning babies, a nutritious snack for a growing toddler and ideal for lunch boxes and picnics. Also a nice way to get a few 5aday into a vegetable avoiding child. The salmon adds a pack of protein and omega 3 to the muffins and the wholemeal flour offers a slow release of energy.
1 carrot (grated and moisture removed)
1 courgette (grated and moisture removed)
4 frozen balls of chopped spinach (defrosted and moisture removed)
125g grated cheddar cheese
1/2 cup milk
1/2 cup oil
250g wholemeal SR flour
3 tsp baking powder
2 salmon fillets
Heat milk in a saucepan enough to cover the salmon and poach until cooked (5-8mins). Leave to cool. Place the veg into a bowl and flake in the fish, add the eggs, cheese, milk and oil. Mix together. Then add the flour and baking powder and mix until just combined.
Place into a greased cupcake tin and bake for 20/25mins.
Remove the muffins for the trays and place of a wire rack to cool. These also freeze really well.