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Spinach Cornbread Muffins
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Spinach Cornbread Muffins

15 min prep, 1 bowl, healthy and nutritious Spinach Cornbread Muffins that are great for babies and toddlers (and you will love them too)
Course Snack
Cuisine European
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3 months
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 muffins
Calories 236kcal
Author Dora

Ingredients

  • 200 g corn flour 7.05 oz
  • 200 g spelt flour 7.05 oz
  • 200 mL whole milk 6.75 fl oz
  • 300 mL yogurt 1 ⅓ cups
  • 150 mL olive oil 0.6 cups
  • ¾ tbsp baking powder
  • 3 eggs
  • 100 g fresh spinach 3 ⅓ cups
  • 120 g shredded cheese 4.2 oz
  • pinch salt omit for babies under 1

Instructions

  • Preheat the oven to 180°C / 350°F.
  • Whisk the eggs in a mixing bowl.
  • Add the yogurt, milk and olive oil to the eggs and mix.
  • Add the corn flour, spelt flour and baking powder and mix until a smooth batter is formed.
  • Wash the spinach leaves and chop into small pieces.
  • Add the chopped spinach and shredded cheese into the batter by gently folding it in with a spatula.
  • Line a muffin tin with muffin cups.
  • Fill the muffin tins about ⅔ way through (they will rise during baking).
  • Bake for about 45 minutes, based on the strength of your oven. When you insert a knife inside, it should come out clean.
  • Once finished, remove the muffin cups from the muffin tin and leave to cool before serving.

Notes

Use muffin cups if you are not using a silicone muffin tin because it will be easier to get muffins out. 
Don't over mix the dry ingredients, spinach and cheese. When adding the flours, salt and baking powder into the wet ingredients mixture, make sure to mix them in gently. If using a mixer, I'd say about 20 - 30 seconds is enough. Or you can gently fold it in with a spatula. When adding spinach and shredded cheese, always use a spatula. Preferably a silicone one.
Don't over fill the muffin tins. Sometimes it's just easier to fill the muffin tins all the way up rather than wait for the first batch to be baked and then use the silicone muffin tin for those 2 extra that you have the batter for. But if you do that the the muffins will "explode" from the muffin tin while baking. The trick is to fill them about ⅔ or ¾. This will allow enough space for them to rise while baking and get that characteristic muffin shape.
At what age can babies eat this?
This is suitable for 6 months + if you are baby-led weaning. The crust may be a bit too hard but you can remove it and just serve this inside which should be nice and soft like bread. This is subject to you testing all the allergens beforehand (egg yolk, egg white, cheese, flour)
If you started with puree then once you transition to finger foods you can cut these for pincer grasp (size of pinky fingernail) or, when ready, let baby hold and the muffin whole.
Storage
  • Store in an airtight container at room temperature up to 3 days. 
  • Freeze in an airtight container up to 3 months. 
  • To reheat you can microwave for 30 seconds or place in an oven at 180°C / 350°F for 10 minutes. 

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 98mg | Fiber: 2g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg