8 months +
About this Recipe
This tasty muffin filled with vegetables, perfect as a snack!
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- Olive oil spray
- 2 cups macaroni pasta
- 1 cup frozen baby peas
- 1 garlic clove, crushed
- 1 cup baby spinach leaves
- ¼ cup grated parmesan cheese
- 1 x Rafferty’s Garden Spinach, Apple, Broccoli & Pea
- Black Pepper
- 1 cup grated cheddar cheese
- 2 eggs, lightly whisked
Step by Step Instructions
Preheat oven to 180°C. Lightly spray 12 muffin cases and place in a muffin tray.
Fill a saucepan with water, bring to the boil and cook pasta according to packet instructions.
While the pasta is cooking, place the frozen peas in a microwaveable bowl and cook in microwave according to packet instructions.
Drain the pasta when cooked, reserving ¼ cup of the pasta cooking liquid.
In a blender or food processor, process the cooked peas, garlic, baby spinach, parmesan cheese, the pasta cooking liquid and the Rafferty’s Garden Spinach, Apple, Broccoli & Pea. The purée should be well combined but with small lumps so don’t over process.
Stir the purée through the cooked macaroni and season with pepper (optional).
Add in the grated cheese and eggs and mix well. Spoon mixture into muffin cases.
Place in the oven and bake for around 20-25 minutes.
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