Annabel Karmel’s salmon, tomato & cheese tortilla muffins

by Annabel Karmel |
Published on

Preparation Time

10 minutes


4 muffins


Suitable from 9 months +


  • 4 mini tortilla wraps

  • 1 tbsp olive oil

  • 75g salmon fillet, skinned and sliced into small cubes

  • 4 spring onions, sliced

  • 1 tomato, deseeded and diced

  • 25g mature Cheddar cheese

  • 1 egg, beaten

  • 75g double cream


  1. Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4. Grease 4 holes of a 6 hole muffin tin with a little oil.

  2. Put the wraps on a board. Cut out 4 x 13cm rounds and line the muffin tins with the wraps making sure you push the wraps into the tin.

  3. Divide the salmon, spring onions, tomato and cheese between the wraps. Lightly season (for babies 12 months +)

  4. Beat the eggs and milk together and pour the mixture into the muffin tin wraps.

  5. Bake for 18-20 minutes until lightly golden on top and the mixture is cooked in the centre.

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