Mac & Cheese Muffins

09/03/2021
Category, , , , , , ,
Yields12 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 ½ cup red capsicum, diced
 ½ cup zucchini, grated
 ½ cup sweet potato, grated
 1 cup reduced-fat cheese
 2 tbsp fresh parsley, chopped
 2 cups cooked pasta*
 6 medium eggs
 1 cup reduced-fat milk
 A pinch of cracked pepper
 Canola oil spray

Method

1

In a large bowl add capsicum, zucchini, sweet potato, cheese, parsley and pasta and mix well.

2

In a separate bowl, add the eggs, milk and pepper and whisk well, then add to the dry ingredients.

3

Place into lightly sprayed muffin tins and cook on 180°C for 15-20 minutes.

4

Allow to cool for 5 minutes before removing from muffin pan.

*2 cups of cooked pasta = 125g dry pasta

Nutrition Facts

Serving Size 100g

Servings 12

Amount Per Serving
Calories 120
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.1g11%
Sodium 112mg5%
Total Carbohydrate 9.4g4%
Dietary Fiber 1.3g6%
Sugars 2.1g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup red capsicum, diced
 ½ cup zucchini, grated
 ½ cup sweet potato, grated
 1 cup reduced-fat cheese
 2 tbsp fresh parsley, chopped
 2 cups cooked pasta*
 6 medium eggs
 1 cup reduced-fat milk
 A pinch of cracked pepper
 Canola oil spray

Directions

1

In a large bowl add capsicum, zucchini, sweet potato, cheese, parsley and pasta and mix well.

2

In a separate bowl, add the eggs, milk and pepper and whisk well, then add to the dry ingredients.

3

Place into lightly sprayed muffin tins and cook on 180°C for 15-20 minutes.

4

Allow to cool for 5 minutes before removing from muffin pan.

Mac & Cheese Muffins
IngredientsDirections