Combine seasonal ingredients in a whole new way this autumn with nutritionist Alice Fotheringham’s feta, olive and parsley muffins
About this recipe
SUITABLE FROM: one year (remove the salt if giving to a child under 1)
PREPARATION: 15 minutes
COOKING: 20 minutes
STORAGE: Store in fridge; suitable for freezing
MAKES: 12 muffins
Olive oil for greasing
2 tsp baking powder
250g plain flour
3 free-range eggs
2 tbsp semi skimmed milk
50ml extra virgin olive oil
100g black or green olives, pitted
2 tbsp flat leaf parsley
1 tbsp fresh tarragon
150g feta, roughly chopped
100g cream cheese
30g pumpkin or sunflower seeds
pinch of salt and freshly ground pepper
- Preheat the oven to 180°C and grease a standard-size 12-hole muffin tin.
2. To make the muffin mixture, combine the flour, baking powder, salt and pepper together in a mixing bowl, and mix in the feta cubes.
3. Stir the eggs, cream cheese, milk, oil, olives, parsley and tarragon and thyme together, then add the dry ingredients and lightly mix together until just combined.
4. Fill each mould in the muffin tin with the mixture.
5. Sprinkle pumpkin or sunflower seeds on top, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin before serving.
Important notice! Piccolo has recently announced the launch of its One for One campaign, in partnership with the Trussell Trust – Britain’s biggest food bank network. For every pouch bought in October, another one will be donated to the charity. The team behind Piccolo are hoping to give away 100,000 pouches to help hungry children across the country, so get down to your local supermarket and do your bit!
Alice Fotheringham is infant nutrition specialist at Piccolo. Piccolo is an organic baby food brand with roots in the Mediterranean approach to feeding children. The brand supports the NCT and gives 10% of its profits to food education. mylittlepiccolo.com