Pesto Rice Muffins
Pesto Rice Muffins
If you’re looking for a savoury baby-led weaning recipe that’s packed with flavour and perfect for little hands, these Pesto Rice Muffins are a brilliant option for babies and toddlers. Soft, cheesy and easy to hold, they make the perfect BLW finger food for babies learning to self-feed.
Made with creamy risotto rice, green pesto, eggs and melted mozzarella, these muffins are full of comforting flavour while still being simple enough for busy parents to prepare. The rice is gently cooked in vegetable stock before being mixed with pesto, eggs and cheese, then baked into delicious savoury muffins that hold together perfectly for small hands.
These savoury muffins for babies are ideal for baby-led weaning from 6 months+ and work beautifully for toddler lunches, snacks or lunchboxes. They can be served warm or cold, making them perfect for meal prep or busy days when you need a quick and nutritious meal ready to go.
Because they’re baked in a muffin tray, they’re naturally portioned into easy-to-grip pieces, helping babies practise their self-feeding skills during BLW while exploring new textures and flavours.
Looking for more simple family meals? My Baby-Led Weaning Recipes App includes 800+ easy BLW and toddler-friendly recipes designed to help busy parents get nutritious meals on the table without the stress.
Looking for more stress-free family meals? My Baby-Led Weaning Recipes App includes 800+ easy BLW and toddler-friendly recipes designed to make feeding your family simpler, even on the busiest days.
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Ingredients
- 25g unsalted butter
- 1 leek, finely diced
- 150g risotto rice
- 1 litre low salt vegetable stock
- 100g green pesto
- 2 medium eggs, whisked
- 150g mozzarella cheese, grated
Instructions
Preheat the oven to 200°C and grease or line a 12-hole muffin tray with cases
In a large saucepan, melt the butter over a medium heat and fry the leek for 5 minutes
Once the leek has started to soften, add the rice and stock to the pan - simmer for 20 minutes, stirring often
Turn the heat off and stir in the pesto, eggs and mozzarella
Divide the mixture evenly between the muffins cases
Bake your muffins for 12-15 minutes, or until a knife comes out clean from the centre to show that they are cooked through
Serve once cooled.
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