Get your toddler eating fish with these salmon and sweet potato muffins that are rich in omega-3. They’re easy to hold, so ideal for baby-led weaning
Prep:5 mins
Makes 6
oil, for greasing1 lightly smoked salmon fillet1 small sweet potato, peeled and cut into 1cm cubes (about 125g)4 eggsa few chives, snipped
STEP 1Heat the oven to 200C/180 fan/gas 6, grease a baking tray and six holes of a muffin tin. Put the salmon on the tray and cook for 10 mins or until cooked through. Allow to cool enough to handle, then flake the fish, removing any bones and skin.STEP 2Meanwhile, put the sweet potato in a steamer over boiling water and steam for 8-10 mins or until tender. Drain.STEP 3Beat the eggs with a little black pepper and the chives. Stir in the salmon and potato and spoon the mixture into the muffin tin. Bake for 10-12 minutes until the eggs are set. Leave for a minute or two and then use a knife to carefully remove the muffins.
