Savoury Cheese & Ham Muffins For Toddler And Kids
Table of Contents
Cheese and Ham Muffin
I can’t wait to experiment with different flavours and textures going forward. I thought it would be good to stick to something that I hope all kids would find appealing!
You can’t go wrong with cheese and ham, I have tried to buy a good cut of ham that is not too salty, it’s worth looking on the back of the packet if you can to check the salt content of ham. If you have some leftover ham (gammon) from a Sunday roast this would be perfect for the muffins. (dependant on the salt content).
You could use some cooked chicken (from 6 months old) or keep it veggie by using cheese and spinach or even some peas. A great way of getting in some extra veggies in! The options are endless, get experimenting.
More importantly these make a great lunch or quick snack, you could make a batch of these muffins, plus they can be frozen and then you will have a quick homemade lunch or snack for little hands and the whole family, which is a win-win! See below how to correctly store and defrost the cheese and ham muffins.
I find that the silicone cases and muffin tin work really well for these easy muffins as they just pop out of the cases, the paper cases work just as well of course, but make sure you buy muffin cases and don’t use the small cake cases.
Ham For Baby
Ham can be a great option for babies who are starting their journey with baby-led weaning, especially in a ham and cheese muffin. However, it's important to ensure that the ham is appropriately prepared and served in a safe manner.
Start by choosing ham that is low in salt to reduce the baby's salt intake. It is best to serve shop bought ham from 12 months old.
Cook the ham until it is tender and easy to chew, as babies may struggle with tough textures. Cut the ham into small, manageable pieces that your baby can easily grasp and explore. Make sure to closely supervise your baby during mealtime to prevent choking hazards.
Introduce ham gradually and observe for any allergic reactions. Remember to consult with your health visitor before introducing new foods and tailor the portion size to your baby's developmental stage and readiness.
Cheddar Cheese For Baby Led Weaning
Including cheddar cheese in baby led weaning can be a nutritious and flavourful addition to your little one's diet. Cheddar cheese is rich in calcium, which plays a crucial role in the development of strong bones and teeth.
It also contains protein, essential for the growth and repair of cells in the body. The creamy and slightly sharp taste of cheddar cheese can help introduce different flavours to your baby's taste buds.
When offering cheddar cheese during baby led weaning, ensure it is cut into, manageable pieces to prevent choking hazards. Remember to introduce it gradually and consider any potential allergies, but rest assured that cheddar cheese can be a delectable and nutritious choice in your baby's weaning journey.
Egg Replacers For Babies With Egg Allergies
When it comes to baking savoury muffins and avoiding the use of eggs, there are several suitable alternatives that can provide similar binding and moisture. One option is to substitute eggs with an egg replacement. Not only does the egg replacement help bind the ingredients together, but it also adds a subtle balance and is similar to an actual egg.
Another alternative is mashed bananas, which act as a natural binder while imparting a slight tropical undertone. Additionally, you can opt for tofu blended with a bit of water to mimic the texture and binding properties of eggs.
Lastly, mixing ground flaxseeds with water creates a thick gel-like consistency that can effectively replace eggs. These alternatives ensure that your savoury muffins are just as delicious and satisfying without the need for eggs.
Linseed vs Flaxseed: The Differences
Although linseed and flaxseed may appear synonymous, these terms refer to two distinct facets of the same plant. Linseed primarily pertains to the seed of the flax plant, scientifically known as Linum usitatissimum, when it is used for industrial purposes.
This seed, commonly known as flaxseed, presents unique qualities that make it ideal for various applications, including the production of linseed oil and linoleum. Meanwhile, flaxseed usually denotes the edible version of the plant seed, which is renowned for its health benefits.
Rich in omega-3 fatty acids and dietary fibre, flaxseed has become a popular ingredient in breakfast cereals like porridge, carrot fritters, and smoothies. Overall, while linseed is predominantly used in non-food industries, flaxseed serves as a nourishing food source, supporting our well-being through its abundant nutrients.
English Mustard Powder
When it comes to baby-led weaning recipes, using condiments like English mustard powder can add a subtle yet delightful tang to the little one's meal. English mustard powder, derived from the mustard seed, offers a milder flavour compared to its prepared counterpart, making it an excellent choice for introducing babies to new tastes.
While introducing strong flavours to infants may seem surprising, it can help broaden their palate and encourage them to explore a wider range of foods as they grow. Just a pinch of English mustard powder can enhance the natural flavours of vegetables, meats, or even lentils, transforming a simple dish into a taste adventure for your baby.
Remember, however, to start with a tiny amount and gradually increase the quantity, always considering your baby's individual tastes and any potential allergies.
Whole Milk For Baby Led Weaning
Whole milk plays a crucial role in baby-led weaning recipes, being a great source of essential nutrients such as calcium, vitamin D, and healthy fats. Including whole milk in baby-led weaning recipes not only adds richness and flavour but also helps in promoting healthy bone development and overall growth.
Whether it's used in porridges, smoothies, or mashed fruits, whole milk provides a creamy texture and a good source of energy for growing little ones. However, it's important to remember that whole milk should only be introduced to babies as a drink after they turn one year old, as their digestive systems are better equipped to handle the fat content.
Always consult with a healthcare professional before making any changes to your baby's diet. Embracing the benefits of whole milk in baby-led weaning recipes can contribute to a wholesome and nourishing food journey for your little one.
These really are a lovely little treat that are homemade and very easy to make In one mixing bowl.
I hope you enjoy making these quick muffins, and I’d love to hear what you think!
Ingredient information
Plain flour - works perfectly in this recipe, makes the muffins super light. You could use whole wheat flour if you prefer for added nutrition.
Baking powder - A little raising agent is needed to help the muffins rise.
Linseeds - Linseeds are unmilled flaxseed. They are great for omega 3.
English mustard powder - Adds a tiny kick to the muffins.
Egg - The egg binds everything together. You can substitute for 1/4 cup of vegetable oil if you didn’t have an egg or wanted to go egg-free.
Whole milk - You can use your milk of choice, I use whole milk in this recipe.
Cheddar cheese - I have used cheddar cheese, the same cheese for ham and cheese croissant. You can use your cheese of choice or a mixture of cheeses to make up the weight. Dairy free cheeses work well too.
Ham - I have used ham, but you can leave the ham out and substitute for grated courgette or grated carrot.
Serving suggestion
The muffins are perfect for a lunch so I would serve alongside some cucumber batons, yogurt and fruit. Or you could cut them in half and spread with some cream cheese to make these even cheesier.
As the muffins are great served at room temperature, they would be perfect for school lunchboxes.
They could also be a great breakfast on the go if your little one prefers a savoury breakfast.
Some other great serving suggestions can be sweet potato crisps, mango pots or even some baked apple slices.
Other similar delicious recipes: Egg cups, Crustless quiche cups.
The best way to serve the muffins from 6 months old, is either cut in half or served whole.
Storage instructions
The cheese and ham muffins can be stored in the fridge for up to 5 days in the fridge, in an airtight container. This is the best way for the muffins to stay fresh and delicious. You could leave them in the silicone moulds and muffin tray and wrap with cling film too if that is easier.
The ham & cheese muffins can be stored in the freezer in an airtight container or airtight freezer bags for up to 3 months! If you double the mixture and batch cook you can have more to freeze for snacks and lunches.
The cheese muffins can be defrosted and eaten chilled. The best way to do this is to remove the muffins from the freezer and leave in the fridge in an airtight container overnight. Be sure that they are fully defrosted before serving to your baby.
Once the cheese and ham muffins are defrosted they will not be able to freeze again.
Equipment used to help with this recipe
Muffin Tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone muffin cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Mixing bowl - I like to use a stainless steel mixing bowl - they are usually lightweight and easy to clean.
Recipe | Savoury Cheese & Ham Muffins For Toddler And Kids
Makes 8 muffins
150g plain flour
1 teaspoon baking powder
1 teaspoon linseeds or flaxseed
A pinch of English mustard powder (optional)
1 medium free range egg
200ml whole milk
80g cheddar cheese, grated
2 slices of ham (or chicken from 6 months old), sliced and diced
Instructions
Heat oven to 180C or 350F. Prepare the muffin tins with either paper cases or silicone cases.
Add to a large bowl the flour, baking powder, linseeds or flaxseed, mustard powder and stir. Your dry ingredients.
Next, add in the egg, milk, cheese, and ham. Your wet ingredients. (You can add a little black pepper at this point if you would like).
Mix everything together in the mixing bowl and spoon mixture, approx one tablespoon of the mixture into the silicone cases and pop in your preheated oven for 20-25 minutes, until golden brown.
Leave to cool slightly on a wire rack before serving.
Hope you and your family enjoy!
Recipe notes
You really can get experimenting with this recipe, and add vegetables or take away the meat and dairy to really make these your own, and tailor to your little one’s favourite foods.
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