These chicken liver muffin recipe is a great way to incorporate chicken liver / organ meat into baby's diet. The mini muffins are soft and tender providing natural supplementation of Iron, Vitamin A and B12 for small babies, toddlers and older kids. These liver muffins are perfect as finger food when doing baby led weaning or served as a side with a meal.
1lbchicken livers(organic raw whole chicken livers)
1/2mediumcelery root(5 inches in diameter (about 0.4 lb)
1/3tspsea salt(for infants you can use just a touch of pink Himalayan salt.)
1/2tspmustard powder(or a creamy type of mustard)
Prepare The Chicken Livers
Rinse the chicken livers in cold water a couple of times and trim them of connective tissues if necessary.
Then soak the livers in a water + vinegar solution (add about 1-2 tbsp of apple cider vinegar to the water) for about 20 minutes. This will help remove the harsh metallic taste and reduce the bitterness.
Once soaked, rinse gently under cold water. Then pat dry with a paper towel.
Mix The Ingredients
Add all ingredients (except baking soda and lemon juice) in a food processor and pulse a few times, until the mixture resembles a muffin batter.
Don’t overmix, you still want some finely chopped pieces to remain intact. Overall it might look very liquid but it’s ok, once baked the mixture will harden.If you want a bulkier texture (added volume) you can add a slice of bread when processing.
Just before baking, you can add the baking soda and lemon juice to the mixture and give it a final mix with a spoon.