Three salmon & sweet potato muffins on a green plate

Toddler recipe: Salmon & sweet potato muffins

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(0 ratings)

Prep: 5 mins Cook: 20 mins - 25 mins

Easy

Makes 6

Get your toddler eating fish with these salmon and sweet potato muffins that are rich in omega-3. They're easy to hold, so ideal for baby-led weaning

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal115
  • fat6g
  • saturates2g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.42g
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Ingredients

  • oil, for greasing
  • 1 lightly smoked salmon fillet
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 small sweet potato, peeled and cut into 1cm cubes (about 125g)
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • a few chives, snipped

Method

  1. Heat the oven to 200C/180 fan/gas 6, grease a baking tray and six holes of a muffin tin. Put the salmon on the tray and cook for 10 mins or until cooked through. Allow to cool enough to handle, then flake the fish, removing any bones and skin.

  2. Meanwhile, put the sweet potato in a steamer over boiling water and steam for 8-10 mins or until tender. Drain.

  3. Beat the eggs with a little black pepper and the chives. Stir in the salmon and potato and spoon the mixture into the muffin tin. Bake for 10-12 minutes until the eggs are set. Leave for a minute or two and then use a knife to carefully remove the muffins.

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