Free Healthy Recipe - Toddlers Mini Salmon and Vegetable Muffins

Low fat, Low GI, Low sugar

These are a wholesome meal in itself. Perfect for finger food and, when out and about. Not messy. Just tasty and delicious.

1 small-medium carrot peeled and grated
1 corn on the cob steamed and kernels cut off
½ cup cheddar cheese, grated
½ bunch chives, finely chopped
60 grams unsalted butter, melted and cooled
150 millilitres buttermilk
1 egg

Preheat oven to 200C. Grease two mini 12 hole muffin tins or line with paper cases.

In a bowl, sift flour then mix in salmon, carrot, corn kernels, cheese and chives. Stir with fork to combine. In another bowl, whisk the melted butter, buttermilk and egg. Pour this mixture into the centre of the flour mixture and stir with fork until just combined. Mixture should still be lumpy so don't over mix. Spoon mixture into muffin tins and bake for approx. 20-25 minutes, until muffins are slightly golden and skewer inserted into centre comes out clean. Cool in tin for a couple of minutes then turn out onto a wire rack to cool completely. Serve warm or cold.

Muffins can be frozen for up to one month. No need to reheat. Just thaw and serve.
Can substitute butter for 60ml macadamia or vegetable oil. I prefer using butter as they taste nicer and when thawed, are more moist.

Makes 24 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 25 mins
Ready in: 45 mins

Suitable for:
Dinner, Finger Food, Lunch, Snack
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