Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Lunchbox Mac 'n' Cheese Muffins

Wednesday, March 20, 2019
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Total time
45 minutes
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Preparation time
20 minutes
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Portions
10

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
or6 eggs, (300 g)
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.
Nutritional information
Per 100 gPer portion (102 g)% DRI
Energy115 kcal117 kcal6 %
Fat6 g6 g10 %
Fatty acids, total saturated3 g3 g14 %
Cholesterol119 mg122 mg41 %
Sodium118 mg120 mg5 %
Carbohydrate7 g7 g2 %
Sugars2 g2 gremove
Fiber1 g1 g3 %
Protein8 g8 gremove