Recipe: On the go Muffins

These savoury, quick muffins are a delicious way to enjoy your veggies on the go. We've simplified the recipe by using one of our veggie-packed pouches as the base. We also like to add a grating of carrot and onion, along with a sprinkling of fresh sage for extra flavour and nutritional punch. 

Whip these up in less than 10 minutes and pop in the oven to enjoy them with breakfast, or for a quick snack. They make great finger food for your little one, once they are at the appropriate stage.

Mix things up by adding seasonal veg and herbs combinations that you have on hand. Try courgette and tarragon (squeezing out the excess moisture of the courgette before adding to the batter), sweet potato and rosemary, or peas and wild garlic. Don't be afraid to be adventurous. It's a very versatile recipe that should do well with what you have in your crisper drawer. 

We've added a bit of cheese inside and out as it adds a really nice flavour, but feel free to omit it if you don't do dairy... the muffins will still be very delicious. 

Prep: 10 minutes

Cook: 15-25


  • 2 eggs
  • 1, 100g pouch of baby food (we like pumpkin and pea)
  • 1 small onion or shallot, finely diced
  • 1 small carrot finely grated (or 1-2 spring onions finely chopped) 
  • a few turns of pepper
  • 20 g grated cheese, plus extra for topping (optional) 
  • 6 tbsp of olive oil 
  • Small hand full of fresh herbs (we used sage) (optional)
  • 100 g buckwheat flour
  • 35 g fine polenta (can sub 35 g extra buckwheat, instead) 
  • 1 tsp baking powder
  • 1-2 tbsp of milk (use dairy free alternative if needed)


Turn on oven to 200ºC.

Mix eggs, pouch contents, onion, carrot, pepper, cheese, olive oil, and herbs together in a bowl. 

In a separate bowl mix together the buckwheat flour, polenta (if using), and baking powder. Add the dry ingredients to the wet, adding the milk as needed, being careful not to over mix.  

Once the flour has been mixed through, pop into the muffin trays and top with cheese (if using). 

Put in the oven and lower to 170/180 depending how hot your oven is. Bake for 15-25 mins (depending on the size of your muffins), or until a toothpick inserted in the centre comes out clean. Then let stand for 5 mins before removing from mould and leave to cool before serving. 


Tom RedwoodComment