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Mexican macaroni veg muffins
Mexican macaroni veg muffins
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Easy cheesy Mexican macaroni muffins with peas and corn - a family-friendly snack!
Ingredients:
  • 2 eggs, lightly beaten
  • 332.50 ml dried macaroni pasta
  • 75g butter
  • ¼ cup packaged breadcrumbs
  • 40.00 ml plain flour
  • 1 tsp dried oregano
  • 1 ½ tsp mild paprika
  • 2.50 gm ground cumin
  • 1 ¼ cups milk
  • 312.50 ml Frozen Peas & Super Juicy Corn
  • 250.00 ml grated pizza cheese
Instructions:
  • Preheat oven to 220C/200C fan forced. Boil pasta in salted water until al dente. Drain and return to the pan.
  • Melt 25g of butter, then generously coat twelve 80ml (1⁄3 cup) muffin pans with it. Lightly sprinkle breadcrumbs inside, tapping out any extra. Chill in the freezer as per the TIP.
  • In a large frying pan over medium-high heat, melt the remaining butter. Add flour, oregano, paprika, and cumin. Cook and stir for 1 minute until the mixture bubbles and thickens. Remove from heat and gradually whisk in the milk until smooth. Return to medium heat and cook, stirring, for 2-3 minutes until the mixture boils and thickens. Stir in half of the cheese until smooth, then add McCain Frozen Peas & Super Juicy Corn.
  • Combine cooked pasta with the egg until well mixed. Transfer the macaroni mixture into pans, pressing down gently. Sprinkle the remaining cheese on top. Bake for 20 minutes until golden brown. Let it cool in the pans for 20 minutes, then serve.

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