Veggie Cups

I'm always thinking of different ways to serve my fussy little eater some veg.  Most of the time it's tricky, and I have to bribe her with something else.  This recipe is totally baby-proof.  It's full of yummy goodness and tastes deeeelish.  Plus when you disguise them as a face they gobble them up instantly. Give them a try. 


Veggie Cups  


  • 1 large Potato (peeled and boiled)

  • 1 Carrot (grated)

  • 1/2 cup Spinach

  • 1/4 cup Corn

  • 1/3 cup Cheddar cheese (grated)

  • 1 Egg


  1. Preheat your oven to 220°C and lightly grease your muffin tray.

  2. In a large bowl, mash the potato in a little butter (and salt if using), then add the rest of the ingredients.

  3. Once mix together well, simply spoon about 1-2 tablespoons of the mixture into the muffin and press down in the middle to create a small hole.

  4. Bake for 15 minutes and serve with a dollop of sour cream or some Bolognese in the middle.

Store in the fridge for up to 3 days or freeze for up to 3 months.