Cheese Veggie Mini Muffins
12+ monthsSnack
15 minPrep
20 minCook
12Servings
MediumDifficulty
Savory mini muffins packed with shredded zucchini and cheddar cheese. A perfect grab-and-go snack that sneaks in vegetables for picky toddlers.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Cheddar Cheese1/2 cup shredded
Zucchini1 small
Egg1 large
Steps
- 1Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- 2Grate the zucchini and squeeze out excess moisture with a clean towel.
- 3Beat the egg in a bowl, then add grated zucchini and shredded cheddar cheese.
- 4Mix well until a thick batter forms — add 1–2 tablespoons of flour if too wet.
- 5Spoon into mini muffin cups and bake for 18–20 minutes until golden.
- 6Cool on a wire rack before serving. These freeze well for meal prep.
