Macaroni and Cheese Muffins
12Serves
EasyDifficulty
20 MINSPreparation
45 MINSCooking
These cheesy, vegetable filled mac and cheese muffins will be an instant hit with the kids.
Ingredients
2 cups elbow pasta or macaroni
1/2 cup grated pumpkin
1/2 cup grated carrot
2 tablespoons water
2 tablespoons self raising flour
1/4 cup milk
1 teaspoon dijon mustard
3 eggs
125g can corn kernels, drained and rinsed
2 cups grated cheddar cheese
2 tablespoons finely grated parmesan cheese
1/2 cup grated pumpkin
1/2 cup grated carrot
2 tablespoons water
2 tablespoons self raising flour
1/4 cup milk
1 teaspoon dijon mustard
3 eggs
125g can corn kernels, drained and rinsed
2 cups grated cheddar cheese
2 tablespoons finely grated parmesan cheese
Method
- Boil macaroni for 10 minutes or until al dente, drain.
- Meanwhile, place pumpkin, carrot and water in a microwave safe steamer and steam on high for 3 minutes. Stand for 2 minutes before lightly mashing with a fork.
- Whisk flour, milk, mustard and eggs together in a large bowl, then mix in cheddar cheese, corn, mashed vegetables and macaroni until combined.
- Spoon mixture into paper case lined muffin pans and sprinkle with parmesan. Bake at 180°C for 20-25 minutes until golden brown. Cool for at least 15 minutes before serving. Muffins can be served warm, at room temperature or even cold.
Handy Tips
Suitable to freeze.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0