Three salmon & sweet potato muffins on a green plate

Toddler recipe: Salmon & sweet potato muffins

  • Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal115
fat6g
saturates2g
carbs4g
sugars2g
fibre1g
protein10g
salt0.42g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

RECIPE TIPS
FREEZING TIP
Remove from the tin and open freeze, then transfer to a freezer bag. Defrost, then reheat in the microwave.

Goes well with

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    Rating: 3 out of 5.3 ratings
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