Broccoli, sweetcorn and cheese muffins

Broccoli, sweetcorn and cheddar muffins

One of the many misconceptions I had about being a mum was around eating. SURELY, I thought, if I did baby-led weaning, and was super chilled around Theo’s mealtimes, then he’d gobble up everything I served him, including all sorts of vegetables? HA! It all started well – he ate avocado and would nibble the florets on broccoli and would taste anything I put on his plate. Sadly, it did not last. Now, he smears avocado all over the high chair, but not a taste will cross his lips. He just ignores most other vegetables (exceptions are peas, which he’ll have one bite of, sweet potatoes (thank God for sweet potatoes), and cucumber, which he’ll nibble the middles of). It’s pretty sad.

Broccoli, sweetcorn and cheddar muffins 3

So, I’ve become one of those mums. The kind who hides vegetables in pasta sauce or covers them in cheese in a muffin. I DO still put veggies out to be ignored, so he’s still getting exposure to them. And to be fair, these broccoli, sweetcorn and cheese muffins are freaking delicious, so even if you aren’t trying to convince a small child to eat broccoli, they’re worth baking. They took about 10 minutes to prep and 35 to bake, so pretty quick. I used this recipe as a base, which a friend shared on Facebook, and just changed the veggies, so if you have anything you want to include, just stick it in!


  • 1.5 cups plain flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 60g melted butter
  • 1 egg
  • 1 cup whole milk
  • 1 cup grated cheddar cheese
  • 1/2 cup cooked broccoli, cut into small pieces (I used some frozen florets, and just placed in boiling water for a few minutes, then drained – make sure you drain as much water off them as possible)
  • 1/4 cup sweetcorn kernels

Step one: Pre-heat the oven to 175′. Grease 12 muffin cases and place in a muffin tray. (Don’t ignore this step, as I did, as the mixture really does stick to the paper…)

Step two: Mix together the dry ingredients and, in a separate bowl, mix together the rest of the ingredients.

Step three: Pour the wet ingredients in with the dry and stir until completely mixed.

Step four: Put a heaped tablespoon of mix into each muffin case (topping up where needed to make them as even as possible).

Step five: Bake for 35 minutes, or until a toothpick comes out clean.

Broccoli, sweetcorn and cheddar muffins 2

In total, Theo ate 2 of these and I ate 4 (along with some salad), so this makes enough for two meals.

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  1. elenarosabrown

    May 19, 2016 at 7:36 am

    Aurelio’s the same! Bah! I have a sneaky muffin recipe too. Good bless the muffins. We should’ve meet up soon – compare battle wounds

    1. BeNourishd

      May 19, 2016 at 10:22 am

      Yes please! I’ll email you over the weekend x

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