紅蘿蔔意大利青瓜芝士鬆餅

我個仔一見到電腦就會笑，跟住就不停咁按key board，近來他開始懂得拿一隻自己喜愛的兒歌DVD，然後放進電腦裏播，但因為放的位置不太對，所以也要我幫忙才成功，但他對電腦的喜愛程度已達瘋狂，我想和朋友msn幾句也很難，因為他會不停的亂按key board，現在是他的午睡時間，正是出blog好時機。

在正餐與正餐之間，小朋友需要一些小食，薯片朱古力當然係大人小朋友的至愛，但一定不能常吃，今次介紹的是一種BB的finger food，大人小朋友也喜愛，而且比較健康。

食譜來源: The Truly Scrumptious Book of Organic Baby Puree.

作者: Topsy Fogg & Janice Fisher

食譜:

Carrot, courgette & cheese muffins (makes 12)

225g self-raising flout

1tsp baking powder

45g butter, plus extra for greasing

115g mature Cheddar cheese, grated

1 carrot (about 85g), grated

1 small courgette (about 115g), grated

1/2 tsp dried mixed herbs

60ml milk

1. Preheat the oven to 200C. Grease a baking tray with a little butter.

2. Sieve the flour and baking powder into a bowl. Rub in the butter with your fingertips until it resembles breadcrumbs.

3. Add the cheese, carrot, courgette and mixed herbs. Mix in well then add the milk and mix together to form a sticky dough.

4. Knead the dough very lightly on a floured surface then roll into 12 scones shapes and place on the baking tray.

5. Bake in the preheated oven for 15-20 minutes until golden brown. Cool on a wire rack and serve.

6. These muffins freeze well. If you don't want to freeze them. store in an airtight container for 4-5 days.

雖然這種小食叫muffin但它的質感卻像scone多一點。讓BB食finger food，可以訓練他們的獨立能力和手眼協調，吃的時候要和他們一起，小心哽咽。

註: 我沒有scone cutter所以用手把粉團搓成一個個圓形然後入爐。