DORSET'S award-winning children's organic food company Organix, has dished up some new food for thought to celebrate National Breakfast Week which starts tomorrow. (JAN 24)

These corn muffins make a refreshing change for breakfast, the cornmeal gives a delicious crunchy bite to this savoury option.

Top tip: Try starting the day with a relaxed breakfast together. Try not to rush – getting up 15 minutes earlier will make breakfast a far more relaxed affair.

Makes approx 12-15 muffins

Suitable for freezing

Preparation and cooking time: 20-40 minutes

Suitable from 10 months

Ingredients

• 250mls whole milk (or dairy free alternative of choice)

• 2 eggs

• 100ml olive oil

• 75g grated parmesan or vegetarian equivalent

• 100g feta cheese

• 2 handfuls spinach

• 1 handful basil

• Approx. 8 cherry tomatoes

• 2 spring onions

• 200g Self raising flour (or gluten free alternative)

150g polenta (corn meal)

Method

1. Preheat your oven to 160°C / 140°C fan / Gas mark 3.

2. Whisk milk, eggs and oil together.

3. Grate the parmesan, crumble the feta, finely chop all the veg and herbs, and stir in well.

4. Finally combine the flour and polenta and lightly stir in to mix with a metal spoon.

5. Grease a 12-15 whole muffin tin with a little oil, then spoon the mixture into the tin and bake for approx. 20 – 25 minutes, until golden and set.

6. Allow to cool for about 5 minutes before removing carefully to a wire rack to cool.

Serve warm or cold (can be gently re-heated in a warm oven). Serve on own - as a breakfast or snack, or with some salad and dip for a light lunch.

Organix Almond and Cinnamon Porridge Recipe

Get the whole family into a porridge habit. It’s a slow release energy food, fills you up and keeps you going, so it’s a great way to start the day.

Makes enough for 1 adult and 1 baby

Preparation and cooking time: under 20-40 minutes

Suitable from 7 months

Ingredients

• 50g porridge oats

• 50g ground almonds

• 1tsp cinnamon

• 250ml water or milk of your choice

• Optional toppings:

• Drizzle of maple syrup

• Sprinkle of pumpkin seeds (12mths +)

• Sprinkle of sunflower seeds (12mths +)

• Large hand full of fresh strawberries

• (or whatever fruit is in season)

Method

1. Measure out the oats and almonds and tip both into a saucepan. Top tip: a ¼ measuring cup holds 50g of porridge and it’s much easier to use this each morning rather than weighing it out every day. If you don’t have a proper ¼ measuring cup, any thing will do that holds the right amount.

2. Add the cinnamon and water (or milk), stir and cook over a medium/low heat, stirring regularly for about 10 minutes until nice and thick.

3. Meanwhile chop the strawberries into bite size pieces – smaller for babies.

4. Pour cooked porridge into bowls then add any or all of the optional toppings. Set the toppings out on the breakfast table for little ones to help themselves to – encouraging them to get creative with the decorative toppings (a couple of strawberries and a few seeds can make a great porridge face or an abstract piece of art)!

Serving suggestions

Why not add a dollop of Greek yoghurt for extra decadence. Good quality whole oats are super sustaining to keep Goldilocks and your little bear (!) full up till lunch. The almonds provide a great source of protein and healthy fat, whilst also giving a natural creaminess. This natural creaminess means you can make the porridge with water rather than milk for a dairy-free version.

For more breakfast recipes, weaning advice and to download your free copy of the Organix Little Book of Weaning please visit organix.com.