Name: Macaroni and Cheese Muffins
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: 2 cups macaroni; 1/2 cup pumpkin grated; 1/2 cup carrot grated; 2 tbs water; 2 tbs self-raising flour; 1/4 cup milk; 1 tsp dijon mustard; 3 eggs; 125 g canned corn cob kernels drained rinsed; 2 cup reduced-fat vintage cheddar cheese; 2 tbs parmesan finely grated

by Legendairy Last updated on 07/09/2019

These muffins are so deliciously tasty, no one will ever know that they contain three vegetables! Recipe by Legendairy. - Legendairy

Ingredients

2 cups macaroni
1/2 cup pumpkin grated
1/2 cup carrot grated
2 tbs water
2 tbs self-raising flour
1/4 cup milk
1 tsp dijon mustard
3 eggs
125 g canned corn cob kernels drained rinsed
2 cup reduced-fat vintage cheddar cheese
2 tbs parmesan finely grated

Method

Step 1

Boil macaroni for 10 minutes or until al dente, drain.
Step 2

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.
Step 3

Whisk flour, milk, mustard and eggs together in a large bowl, then mix in cheddar cheese, corn, mashed vegetables and macaroni until combined.
Step 4

Spoon mixture into paper case lined muffin pans and sprinkle with parmesan. Bake in the oven at 180°C degrees 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.