Chicken Veggie Muffins
These Chicken Veggie Muffins are a nutritious and delicious option for toddlers, packed with protein from chicken and essential vitamins from vegetables. Perfect for little hands, they promote self-feeding and are easy to make ahead for busy parents.
📝 Editor's Note
These muffins can be made in advance and stored in the freezer. When introducing to your baby, ensure they are cooled and cut into small pieces to prevent choking. You can also substitute vegetables based on what you have on hand.
🥕 Ingredients
- 1 cup cooked shredded chicken
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/2 cup whole wheat flour
- 1/2 cup milk
- 1 large egg
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- pinch of salt
👨🍳 Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the cooked shredded chicken, grated zucchini, and grated carrot.
- In another bowl, whisk together the flour, baking powder, milk, egg, and olive oil.
- Combine both mixtures until just combined.
- Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
- Bake for 20 minutes or until a toothpick comes out clean.
🍴 Serving Suggestion
💡 Tips & Tricks
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. For a softer texture, you can add a bit more milk to the batter.
📊 Nutrition Facts (Per Serving)
This content has been prepared and updated by the Miny Memos Editorial Team.
⚕️ This content is for informational purposes only. Please consult your doctor for diagnosis and treatment.
