With this week being National Weaning Week, I though I would share one of my favourite healthy baby friendly recipes. I started making these for my son when he was around 10months old. They are great snack to have stored in the deep freeze.

Ingredients

• 50g unsalted butter
• 140g plain flour
• 1/2 teaspoon bicarb
• 1 teaspoon baking powder
• 1 egg
• 150ml greek yoghurt
• 1 cup of finely grated courgette
• 1/2 cup of finely grated carrots
• 30g finest grated cheddar cheese
• 1 red pepper finely diced

Method

1. Preheat the oven to 180degrees.
2. Sift flour, bicarb and baking powder together
3. Beat egg and yoghurt and melted butter together.
4. Squeeze any excess water out of the courgettes (you can use a muslin or just your hands to do this)
5. Mix the grated courgette, carrot, pepper and cheese together and then add to egg and yoghurt mixture.
6. Mix the wet and dry ingredients together until combined.
7. I used silicon muffin cases to line the muffin tin.
8. Divide the mixture amongst the muffin cases and bake in the over for 15-20mins.

Once cooked remove from the oven and leave to cool. Once cooled they can be stored in a ziplock bag in the freezer.