Savoury Breakfast Muffins for the Kids

By Amy Crawford

Makes: 6

A few weeks ago I wrote a review on the gorgeous new Supercharged Food for Kids eBook by Lee Holmes.  This eBook has been hugely popular, and in light of my absence from work this week I asked Lee if we could share another of her beautiful recipes. I get the feeling that it's the lunch box that lacks inspiration - what to feed the children whilst ensuring great energy, lots of nutrients and (most importantly) that their interest levels are being met. This protein filled muffin will start your child's day off on the right foot. In fact, it should get the 'big kid's' mornings off on the right foot too ;-)

You'll need:
1 cup almond flour
1 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp Celtic Sea Salt
1/2 tsp freshly cracked black pepper
1/4 cup natural plain full fat yoghurt
2 tbs butter
2 organic eggs
1/2 cup chopped ham (no additives)
1/2 cup goats cheese
1/2 cup grated zucchini
1 tsp finely chopped chives

Pre-heat oven to 175 degrees celsius. Grease six pan muffin tray. Whisk flour, baking powder, baking soda, salt and pepper. In a separate bowl whisk yoghurt, butter and eggs, then add to flour mixture. Stir through remaining ingredients and spoon evenly into muffin tray. Bake for approximately 20 minutes, remove and let cool.

A delicious variation is the addition of smoked salmon. To make them lunchbox friendly swap the almond flour for 100 grams of your favourite gluten free flour.

For over 90 gorgeously creative recipes, plus oodles of tips and tricks to help you ensure your little people are getting the very best start, you can purchase Lee's book here for $18.



October 15 2013

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