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.

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us
How we write our articles and reviews
Mother & Baby is dedicated to ensuring our information is always valuable and trustworthy, which is why we only use reputable resources such as the NHS, reviewed medical papers, or the advice of a credible doctor, GP, midwife, psychotherapist, gynaecologist or other medical professionals. Where possible, our articles are medically reviewed or contain expert advice. Our writers are all kept up to date on the latest safety advice for all the products we recommend and follow strict reporting guidelines to ensure our content comes from credible sources. Remember to always consult a medical professional if you have any worries. Our articles are not intended to replace professional advice from your GP or midwife.