THE DAIRY KITCHEN
Macaroni and Cheese Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
45 MINS
These cheesy, vegetable filled mac cheese muffins will be an instant hit with the kids.
Ingredients
2 cups elbow pasta or macaroni1/2 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 reduced fat cheddar cheese
2 tablespoons finely grated parmesan cheese
Handy Tips
Suitable to freeze.
Nutrition (per serve)
| Energy (kj) | 1629 |
| Sugars (g) | 2.2 |
| Protein (g) | 22.7 |
| Dietry Fibre (g) | 2.8 |
| Fat Total (g) | 14.2 |
| Sodium (mg) | 459 |
| Saturated (g) | 7.8 |
| Calcium (mg) | 397 |
| Carbohydrates (g) | 41 |
| Iron (mg) | 1.2 |
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.
