Helpline
WeaningRecipes
Baked Omelette Muffins
Great for… Introducing allergens Freezing A healthy treat Baby-led weaning/finger food Introducing vegetables; they are the best foods to offer...
Ingredients
- 230g/8oz of self-raising flour (try using half wholemeal and half white flour)
- 1 tsp baking powder
- 60g/2oz unsalted soft butter/vegan spread
- 1 small apple, grated
- 1 large handful of sultanas
- A few splashes of semi-skimmed milk or plant milk (to get the right consistency)
Method
- Pre-heat oven to 220°c
- Sift half wholemeal self-raising flour and half white self-raising flour into a bowl
- Add the baking powder and mix together well
- Rub the butter into the mixture with your fingers until all the flour is mixed in – it will still be fairly dry at this stage
- Stir in the grated apple and sultanas and mix well
- Add enough milk to make a dough – not too wet but enough to make the dough a little sticky and to bind the ingredients into a ball
- Use a rolling pin to roll out the sticky dough to around 2 cm thick
- Use a glass or a round cutter to cut out into scone shapes
- Transfer the scones to a baking tray and bake in the oven at a high temperature (220°c) for 10-15 minutes
- Serve with fresh strawberries and natural yogurt
