Basic and versatile savoury mini muffin recipe – 6mth+

Muffins are good for lunches, snacks, parties, picnics, finger food, the car, the lunchbox, and best all, the freezer. Why wouldn’t you always have a batch on hand, especially for those days when you’re sleep deprived and need something you can just grab-and-go for your little one?

Savoury mini muffins make perfect finger food for babies, and because they’re soft and break apart easily, they’re safe and easy for your bub to manage. You can pack them with all kinds of wholesome ingredients too as this recipe is incredibly versatile. Instead of, or as well as, using the following combinations, you could try whatever leftovers or anything you have to hand, such as:

  • Fresh herbs and chives.
  • Grated pumpkin or sweet potato and corn, (or all of them).
  • Semi-dried tomato and feta.
  • Roasted capsicum, spinach and ham.
  • Antipasto – buy a tub of antipasto mix from your deli and chop it all up (be sure to remove any pips if there are olives in the mix)
  • Get creative – think of your favourite pizza toppings and know that just about anything will work!

Savoury mini muffins – Suitable for babies 6mths +

Age: 6 months, plus (if egg friendly. Read When to introduce eggs to baby)

Suitable for freezing

Makes: 12 big or 24 mini muffins

Prep time: 5 mins

Cooking time: 15 minutes

Basic and versatile savoury mini muffin recipe


Butter or oil for greasing

1 ¼ cups (170g) plain flour

1 ½ teaspoons baking powder

1 cup grated veggies (eg. carrot and zucchini)

50g ham, finely chopped

1 cup grated tasty cheese

¾ cup full-fat milk

1 egg

50 g butter, melted


  1. Preheat the oven to 180°C and grease the muffin tins. You could use a spray oil to give a light coating. Alternatively, melt some additional butter and use a pastry brush to get into the holes.
  2. Place the dry ingredients in a mixing bowl and whisk lightly with a balloon whisk to aerate and combine well. Add the grated veggies, ham and cheese. Using your fingers, lightly toss and mix through to separate and evenly distribute the ingredients.
  3. In another bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ones. Stir lightly until just combined – do not overwork or the muffins will be tough.
  4. Spoon the mixture into the muffin tins. Cook mini muffins for 15 minutes and larger ones for 25 minutes.
  5. Allow to cool in the tin for 5 minutes before removing to a cooling rack. Eat there and then or keep them in the fridge for a few days, giving them a quick zap in the microwave to freshen them up. Alternatively, freeze in snap-lock bags and enjoy any time.


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