Egg and red pepper muffins with guacamole

These bites are perfect for little hands as they can be eaten without cutlery. The spinach is optional for fussy eaters, but you can substitute it with grated courgette. Most kids like guacamole and the healthy fat content makes it energy dense. You can buy ready-made fresh guacamole without preservatives but most guacamole dips found in jars or squeezy bottles contain long lists of ingredients, including modified starches, preservatives and stabilisers such as xanthan gum.

MAKES 6

• 1 tbsp extra virgin olive oil, plus extra for greasing

• ½ onion, finely diced

• ½ red pepper, finely diced

• 100g baby leaf spinach (optional)

• 5 large eggs

• Sea salt

FOR THE GUACAMOLE

• 2 ripe avocados

• Juice of 1 lime

• ¼ onion, finely diced

• 2 ripe tomatoes, finely chopped

• Handful of coriander (optional) PREHEAT the oven to 190c/170c fan/ Gas 5. Grease 6 holes of a muffin tin with a little olive oil.

Set a non-stick frying pan over a medium heat and add the oil. Once hot, add the onion and red pepper and fry for 5 minutes until softened then transfer to a plate.

If you are using spinach, then add this to the pan and cover, then cook for 1–2 minutes so it wilts.

Tip the spinach onto kitchen paper to drain, then chop. Beat the eggs in a bowl and season with salt. Divide the vegetables evenly between the muffin holes then pour over the egg mixture.

Place the muffin tin in the oven and bake for 15 minutes until the egg has set. Remove from the oven and leave to cool while you make the guacamole. Scoop the avocado flesh into a bowl, add the lime juice and crush with a fork. Add the onion, tomatoes and, if using, coriander and fold together.

Serve the muffins warm or at room temperature with guacamole.

If you are not serving straight away, then sit one of the avocado stones in the guacamole to keep it fresh.