In general, Joel seems to be loving food, there’s not much he hasn’t eaten when we’ve given it to him. I’m sure he’ll get fussier as he gets older, but hopefully he’ll be similar to Andrew and like most things despite the odd fuss here and there. One thing in particular that both boys like is extra mature cheddar cheese – Joel would eat loads of this if I let him (I’m watching the salt), and Andrew would polish off the rest! And a couple of things that Andrew is less good at (unless they are cooked in something) and I hadn’t tried Joel with are spinach and tomatoes.
So I decided to make some savoury mini muffins packed with cheese, spinach and tomatoes. Having been searching for a while for a cheap silicone mini muffin mould, I eventually found one last week at a homeware store that opened a while ago near our local supermarket but I’d never heard of the brand and assumed it was an expensive one (we live in Cambridge, this is the norm). But as I walked past it the other day, I took a closer look and realised it was in fact a Wilkinsons-style shop – ever since we moved here 7 years ago I’ve missed having a Wilkos to get bits and bobs from.
This recipe would also work in a fairy cake tin (mine have seen better days, hence my search for a new silicone mould) or a normal-sized muffin tin. I just like the mini-ness of them for little fingers to grasp. And these muffins were very much devoured by the little mouths on the receiving end of the little fingers’ grip.
This recipe made 24 mini muffins, some of which we ate fresh and some of which we froze for later to keep them fresh.
- 250g plain flour
- 2 tsp baking powder
- 100g extra mature cheddar cheese (or you could use any strength you like)
- 100g fresh spinach leaves, roughly chopped
- about a dozen cherry tomatoes, chopped into quarters
- 180ml milk
- 2 eggs
- 50ml olive oil
- black pepper
- Put the flour, baking powder, cheese, spinach and tomatoes in a bowl and mix until roughly distributed.
- Mix the milk, eggs and oil in a bowl until the egg is broken up – don’t over beat, you don’t want to end up with mayonnaise!
- Add the wet ingredients to the dry ones along with a good grind of black pepper and stir until well combined.
- Spoon the mixture into the mini muffin mould so each hole is full.
- Bake in the oven for about 25 minutes at 180ºC (fan).
- Remove from the oven and allow to cool only as much as you need to in order to eat them!
- Freeze any that are not eaten within a day or so to keep them fresh.