Ricotta Cheese Muffins With Egg For Baby-Led Weaning
Table of Contents
Cottage Cheese vs. Ricotta
Cottage cheese and ricotta cheese offer distinct benefits for babies. Cottage cheese is high in protein and calcium, which are essential for a baby's growth and development.
It is also a good source of phosphorus, which helps in bone formation. Ricotta cheese, on the other hand, is rich in calcium and vitamin A, important for healthy eyesight and immune function.
Both cheeses can be incorporated into a baby's diet to provide valuable nutrients necessary for their overall health and well-being.
Ricotta Cheese Muffins
Using simple ingredients ricotta cheese muffins are an excellent choice for Baby-Led Weaning (BLW) due to their soft texture, making them easy for babies to handle and eat independently. The ricotta cheese not only adds a creamy richness to the muffins but also provides a good source of protein and calcium, which are essential for a growing infant.
This easy recipe can be easily adapted by adding vegetables, making them a versatile and nutritious option for introducing different flavours and textures during the weaning process. Healthy recipes do not have to be boring.
The small size of muffins also makes them perfect for little hands to grasp and explore, encouraging self-feeding and developing fine motor skills in babies. A great recipe for the whole family, and a quick breakfast for those hectic mornings.
Can I Freeze Ricotta Cheese
Yes, you can freeze ricotta cheese, including for babies. However, it is important to note that freezing may alter the texture of ricotta cheese, making it slightly grainy or watery once thawed. To freeze ricotta cheese for a baby, ensure it is stored in an airtight container or heavy-duty freezer bag to prevent freezer burn.
Thaw the ricotta cheese in the refrigerator overnight before serving to the baby. It is recommended to use the thawed ricotta cheese within two to three days for optimal quality and safety.
Ingredient information
Eggs - I have used a free range eggs for these easy egg muffins but you can use your egg of choice. You can use an egg replacer too if you prefer. There are some really good ones out there now.
Creamy ricotta cheese - You could use a cream cheese or cottage cheese (if blitzed in a food processor) if you did not have ricotta or use a vegan/dairy free alternative.
Milk - I have used whole milk, but you could use a semi skimmed milk or plant based alternative such as oat milk. You could even use Greek yogurt too.
Spring onion - You could leave this out and used fresh herbs such as dried chives or onion granules if you did not have spring onion.
Mozzarella cheese - I have used a little mozzarella, but you could use cheddar cheese or red Leicester cheese.
Serving suggestion
The muffins are a great finger food and would be great served with cucumber sticks, a slice of wholemeal toast and with a little butter, fresh fruit such as strawberries and blueberries or great served on their own for your baby or toddler.
Other recipes you may enjoy similar to this one: Crustless quiche cups, Spinach muffins, Mini egg bites or Spinach and egg fingers.
Storage instructions
The muffins can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the muffins, you will need to make sure that the muffins have cooled down before transferring to either a freezer bag or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the muffins, leave in the fridge overnight and make sure that they are fully defrosted, before re heating.
To reheat, place the muffins in a oven proof dish and reheat 180C/350F for 5 minutes. They can be eaten at room temperature.
Once the muffins have been defrosted you will not be able to reheat or refreeze.
Equipment used to help with this recipe
Mini muffin tins - 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 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.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
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.
Recipe | Ricotta Cheese Muffins With Egg For Baby-Led Weaning
Ricotta Cheese Muffins With Egg For Baby-Led Weaning
Ingredients
Instructions
- Start by preheating your oven to a medium heat of 180C or 350F. Prepare a muffin tray with 6 silicone cups and set aside.
- Add the beaten eggs to a mixing bowl bowl along with the ricotta cheese, milk and spring onion. Mix together until combined.
- Pour equally into the 6 muffin cases. Sprinkle the mozzarella cheese on top of the cups.
- Place into your preheated oven for 20-25 minutes until golden brown.
- The muffins may puff up in the oven and then reduce in size when taken out of the oven. This is ok and meant to happen.
- Leave to cool on a cooling rack before serving to your baby.
Notes
If you wanted to make the recipe dairy free, you could leave the cheese off the top of the muffins and opt for a dairy free ricotta cheese, or use a dairy free cream cheese.
©The Petit Spoon
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