An undomestic goddess bakes muffins

I hope anybody who knows me in real life or reads my blog regularly doesn’t fall over in shock at this statement but…I baked some muffins. Yes, the undomestic goddess herself actually made something and it was edible! Since we’ve been weaning the little guy B has still done all of the cooking, although obviously I’ve managed to rustle up a few simple things like pasta, veg and salad! I have been looking through the Baby Led Weaning Cookbook (which is written by the wonderful Gill Rapley and Tracey Murkett and you can find out more about here) for inspiration and my sister-in-law had recommended the savoury muffin recipe from the book. I bit the bullet and actually went for it! Obviously all credit for the recipe goes to Gill Rapley and Tracey Murkett.

Cheese and spinach muffins sounded like a great idea for a snack to me, or you could give it as part ofย a bigger meal with some veg (or even meat). As they are light and easy to munch on they are perfect for babies just starting on their weaning journey or those who struggle to eat heavier meals. They are an ideal packed lunch food if you don’t fancy sandwiches or if your bubba struggles with bread (we always find it sticks to the roof of TM’s mouth!).

In the interests of full disclosure, I did get B to supervise me while I was cooking to try and avoid any disasters and he helped a little with some of the prep. It’s a simple recipe to follow – clearly, as I managed it!

Cooked cheese and spinach muffins in a grey muffin tray
The finished product!

Ingredients (makes 10 muffins, I felt they were quite small but it says ‘regular sized’ in the book!):

  • oil or butter for frying and butter for greasing (unsalted is recommended for babies)
  • half a small red onion
  • 175g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp cayenne pepper
  • 1 egg
  • 110ml milk
  • 125g grated cheese
  • 60-75g baby spinach leaves, torn
Cheese and spinach uncooked muffin mixture in a clear bowl on a grey worktop
The mixture

We used a normal onion rather than a red one, just because that’s what we had in the house. We didn’t put quite as much spinach in as the recipe suggested as when I was adding it to the mixture we didn’t think it needed it all. We also put less cayenne pepper in but that probably wasn’t necessary as you couldn’t really taste it. We used mature cheddar as it gave the muffins an even better flavour.

Method:

  1. Preheat the oven to 160c/Gas Mark 3. Heat the oil or butter in a frying pan, fry the onion until soft and then lift out using a slotted spoon (to drain the oil). Set aside.
  2. Sift the flour, baking powder and cayenne pepper into a bowl and make a well in the centre.
  3. In a separate bowl beat the egg and add the milk, whisking them together. Pour the mixture into the flour and fold together.
  4. Add the onion, cheese and spinach leaves. Fold it all in gently until the mixture is evenly mixed.
  5. Spoon the mixture into the cases in the muffin tray.
  6. Bake for 15-20 minutes until golden brown and springy, then allow to cool for a few minutes before removing from the tray.

I am sure it won’t surprise you to hear that the ride wasn’t entirely smooth – I accidentally tipped a load of baking powder into the mixture. I don’t think this had any lasting impact?! Our oven decided to turn itself off halfway through so they took an absolute age to cook; I don’t know whether this is just our oven or whether the cooking time should be a little longer. And our kitchen resembled a bomb site when I was done.

A half eaten cheese and spinach muffin so you can see the inside, on a black plate with some pepper, cucumber and tomato
A slightly flat muffin

I am so pleased with how the muffins turned out though! For my first baking attempt in a very long time I don’t think they are too shabby. They are pretty flat, again I don’t know if that is because of our oven, the recipe or my below par cooking skills. BUT they tasted delicious, TM loved them and so did our 5 year old niece. B & I both enjoyed them as a snack and I would definitely make them again; they are perfect for days out. We gave them to TM with some salad vegetables but you could give them alone or with anything you like, really.

TM in his teddy bear white & beige high chair smiling with muffin stuffed in his mouth and some pepper and cucumber on his highchair tray
He certainly enjoyed stuffing it into his mouth!

Just to reiterate all credit goes to Gill Rapley and Tracey Murkett and the fabulous Baby Led Weaning cookbook.

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34 thoughts on “An undomestic goddess bakes muffins

  1. This takes me right back to round 1! Loved this book and I made so many of these muffins. Once you’ve got the basic recipe sorted you can tailor them to whatever you have in the fridge. You can make sweet (well, fruit) ones just as easily which make for good breakfasts. Looking forward to dusting off my cookbook ๐Ÿ˜Š What’s next? Bit of Heston? Xxx

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  2. These look delicious, no one would ever know about the baking powder mishap or the oven turning off by the looks of them! They look similar to a recipe in the CBeebies ‘I Can Cook’ book, which I would highly recommend for when little one is ready for cooking with you ๐Ÿ™‚ x

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  3. Haha I had to have a read as I just posted a muffin recipe on my page! These look great and thathe cookbook is fab. Have you tried the cheese flapjacks? We put courgette and carrot in them xxx #stayclassymama

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    1. Oh good I’m glad I helped you make the decision – I think even if you don’t do BLW you will use it as my sister-in-law still uses hers loads with her 3 & 5 year olds because it’s a great source of recipes for healthy, low salt food. Thanks for reading! Ellen

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  4. They look absolutely delicious!! And with an empty high chair tray, it looks like they went down an absolute storm! I’m not particularly good at baking either, but my boys were also a huge fan of savoury muffins (I’ve also got the Gill Rapley book!) and after a few disasters, I got them to turn out ok! By the time my 2 got to the vegetable hating stage, I found the muffins were a lifesaver for hiding veg in!! I hope you enjoy loads more weaning fun!!
    #bigpinklink

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  5. Oh I used to make loads of savoury muffins for my son…they are so good to make and I have found they freeze really well too (although would spinach freeze well? I’m not sure…we need an actual domestic goddess to answer that one!). My faves were cheese and leek ones made with loads of olive oil and always more cheese than they say. And then you can stick loads of other ‘hidden’ veggies into muffins like grated carrot, brocolli etc. I’m actually still typing about muffins, wow – who knew I was so passionate! Great culinary effort, so pleased you had supervision…I was worried for a moment!!!!

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    1. Haha you really are passionate! Yes it seems the muffin possibilities are endless, how exciting. Indeed, I think the supervision may have been key to the success of the baking attempt. Thanks for reading lovely! Ellen Xx

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  6. So it’s like a cake, but that I can eat for breakfast. And lunch. And dinner. And then still have cake for pudding? #winningatcake Looks amazing and I just know that the tots would love these! Thanks for sharing with #fartglitter x

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  7. No way El you did that on your own!!!! Remember my photo of my sausage sandwich I made for dinner? That is my idea of luxury cooking for the boyf. But actually you have inspired me to actually make something, especially now that Bear is old and he could potentially eat this in a month!!! Omg he’s growing so fast. This looks fairly easy to make and healthy, good work. Thanks for the inspiration and sharing with #StayClassyMama!

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    1. I do remember because I was impressed that you’d cooked sausages haha! I’m glad I’ve inspired you, I’m sure if I can manage it you can too. I know, they are growing so quick it’s crazy. Thanks for having me and for reading darling! Ellen xx

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  8. Oohhh what a great idea… savory cakes! ๐Ÿ™‚ They do look rather lovely and the size looks great for little fingers. Well done on your baking and thank you for linking up to the #DreamTeam xx

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