Stuffing Muffins Recipe With Onion and Herbs For BLW
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Stuffing Muffins Recipe
This homemade stuffing muffins recipe is perfect for baby-led weaning from 6 months old because it combines soft, easily manageable textures with a variety of flavours that engage little taste buds.
Made from simple, wholesome ingredients, these muffins are nutritious and free from added salt or sugar, making them ideal for early weaning stages.
Their compact size allows babies to hold and explore self-feeding confidently, promoting fine motor skills and independence.
The recipe also introduces a balanced mix of vegetables and mild herbs, offering a gentle introduction to savoury tastes while ensuring the muffins remain moist and tender for safe chewing and swallowing.
Festive Treats For Baby
Stuffing muffins are an excellent festive homemade treat for baby-led weaning because they offer a soft, manageable texture that little hands can easily grasp and explore.
Made from wholesome ingredients like bread, herbs, and mild vegetables, these muffins introduce a variety of flavours and aromas in a form that encourages self-feeding and sensory development.
Their shape are perfect for developing pincer grip skills, while the savoury taste makes them a fun and inclusive addition to traditional holiday meals, allowing babies to participate fully in the festive dining experience alongside the family.
Ingredient information
Onion - I have used a small red onion for this recipe, you could use a white onion or green onions as an alternative.
Olive oil - I have used olive oil but you could melt butter instead if your little one is ok with dairy.
Bread - I have used a dark rye sourdough for this recipe as this gives such a great flavour. You could use any leftover bread that you may have such as french bread.
Eggs - I have used free range eggs for the recipe.
Rosemary, Thyme, Sage - These herbs are great for the holiday season, perfect in this recipe.
Cranberries - These are optional but they are a great addition to the recipe.
Serving suggestion
The muffins would be great halved and spread with a little full fat cream cheese or simply served on their own with some extra veggies such as broccoli or cauliflower.
You could also spread a little unsalted butter too if you like in an even layer.
You could serve the muffins with roasted chicken or roast beef for a yummy holiday dinner.
Other muffin recipes you may like and enjoy: Banana raspberry muffins, Banana and pumpkin muffins or Savoury muffins - cheese and ham.
Storage instructions
Store the stuffing recipe in an airtight container in the fridge for up to 5 days.
The muffins can be frozen in an airtight container , wrapped tightly with plastic wrap in individual portions or stored in a freezer bag for up to 3 months.
Just make sure they have cooled to room temperature before transferring to the container.
Be sure to label the freezer bags with the item and date, so it is clear how long they can be stored.
To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight.
Make sure they are fully defrosted before serving.
Equipment used to help with this recipe
Muffin pan - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Recipe | Stuffing Muffins Recipe With Onion and Herbs For BLW
Stuffing Muffins Recipe With Onion and Herbs For BLW
These stuffing muffins are great for baby and toddler. They can be made ahead of time and frozen for the festive season.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Prepare a muffin tin with muffin cups and set aside.
- Add the onion to a saucepan with the olive oil and cook on a medium heat until soft.
- Add in the rosemary, thyme and sage and mix together.
- Cut the bread into small pieces and add the bread cubes to the onion mixture, along with the cranberries if using.
- Spoon the stuffing mixture between the muffin cups.
- Crack the eggs into a jug and beat together using a fork or a whisk.
- Pour the beaten eggs are over the stuffing mix equally.
- Pop the stuffing muffins onto the oven rack for 20 minutes until golden brown.
- Leave to cool in the tin before serving to your baby.
Notes
You could add in a protein such as shredded leftover turkey or chicken to the recipe, or add in any leftover veggies from the Christmas dinner. It really is a versatile recipe that can be customised perfectly.
Hope you and your whole family enjoy!
©The Petit Spoon
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These strawberry muffins baked with yogurt are so yummy and naturally sweet - so no added sugar! Just sweetened with fresh strawberries and plain yogurt.