IN THE POT | MAC AND CHEESE MUFFINS

The hunt for toddler friendly food continues and this week I’m baking up a muffin storm.  A few weeks ago I made the Mexican Nacho Muffins and they were a hit – the Little Man loved them and they were a great addition to the freezer selection.

Given that muffins freeze so well and defrost so quickly I decided to go on the hunt for more savory muffin recipes that I could try out.  The wonderful Tamara (of One Craftee Mumma) sent me this recipe and given how much we all love Mac and Cheese in this house I knew I had to try it.

I’m not sure how much of a muffin this is given there’s only 2 tablespoons of flour in it… it reminds me of the pasta zucchini slice. Regardless they are totally yummy and have been a big hit with the Little Man.

The batch makes 24 and so I’ve now got 20 in the freezer ready to go into the lunchtime meal rotation. Winning!

Mac and Cheese Muffins

2 cups elbow pasta or macaroni

½ cup grated pumpkin

½ cup grated carrot

2 tblsps self-raising flour

¼ cup milk

1 tsp Dijon mustard

3 eggs

125g can corn kernels, drained and rinsed

2 cups grated reduced-fat cheddar cheese

2 tblsps finely grated Parmesan cheese

1. Cook pasta as per packet instructions until al dente, then drain.

2. While pasta is cooking steam pumpkin and carrot until soft.  When soft, drain and then lightly mash together.

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

4. Spoon mixture in to 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.

Notes: Muffins can be made ahead of time and frozen.

Source: The Dairy Kitchen