I've gone a bit muffin mad recently! However, if I can encourage you to try one savoury muffin recipe; try this. This is the business. An obvious flavour combination inspired by spanakopita but in a soft, squishable muffin which is easy for a baby or toddler to eat.
Obviously all cheeses are high in salt but by putting cheese into a muffin you eek it out a bit. This recipe also has no added bicarbonate of soda so you avoid that extra sodium and salty astringency which I don't personally like in a savoury muffin.
Sorry about the lack of photo, it's still all a bit hit and miss at the moment. I'm having the kiss of death with technology at the moment. It's not helped that on a mega washing mission this week I managed to wash my mobile phone. Now it's in silicon heaven with my camera.
Spinach and Feta Cheese Mini Muffins - makes approx 15 - ok for baby led weaners and probably 9 month old plus traditional weaners on finger foods (oh and Mummies, and Daddies...)
100g Frozen chopped spinach
4 tbsp milk
100g Feta cheese
2 tbsp olive oil
150g SR flour
A few grindings of nutmeg
Unsalted butter to grease the pan
Preheat the oven to 180oC / 350F (fan) - 200oC / 400F (conventional).
Either leave the spinach to defrost or if you're impatient, heat in the microwave gently until defrosted. Cut the feta into small (approx 0.5cm) cubes. Mix the eggs, milk, olive oil and cheese then mix in the spinach. Melt the butter and brush a cupcake pan with it, or be fancy and use a silicon cupcake pan (no, it's not being really fancy really and I have to admit I formerly didn't see the point but after making savoury muffins and having them stick fast to the cupcake cases, I'm now a convert. I just have to buy one now but in the meantime I'm using a traditional cupcake pan and greasing it.)
Mix the wet mix into the flour and nutmeg. Do so until *just* combined. The rule is with muffins that you don't overmix. Spoon a desert spoonful into each hollow. Bake for 15-17 mins et voila! Just don't eat them all before your little one gets to them.
This is a new recipe so I've not tried freezing yet but I would imagine they would freeze well, most muffins do.
Update: Yep, freeze really well. Defrost at room temperature or on a microwave defrost programme (just check they're not too hot before serving.)