he perfect compact way to get three lots of veg into your kiddies lunchboxes! And better still, they’re mac ‘n’ cheese – guaranteed to have those little ones asking for more!
Ingredients
or1 cup macaroni pasta, cooked, (132 g)
or1 cup of baby spinach (30 g)
or1 large carrots, grated (72 g)
or1 large zucchini, grated (323 g)
or100 grams of cheese, cheddar, grated
or65 grams of yogurt, Greek, plain, nonfat
Preparation
1.
Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a muffin tin with a little butter or oil.2.
Whisk the eggs and yoghurt together in a large bowl until well-combined. Add in the cooked pasta, spinach, carrot, zucchini, cheese and a few crunches each of sea salt and freshly ground black pepper. Mix well to combine.3.
Divide mixture evenly between the muffin holes. Top with a bit of extra grated cheese and place into the oven and bake for 25 minutes, or until muffins have set and are golden.4.
Remove from the oven and allow to cool for 15 minutes before turning out of the tin and letting cool completely. Store muffins in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 weeks.5.
Remove from the oven and allow to cool for 15 minutes before turning out of the tin and letting cool completely. Store muffins in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 weeks.
