Spinach, Pumpkin & Corn Pasta Muffins

2016-10-13
  • Yield : 12 muffins
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Spinach, Pumpkin & Corn Pasta Muffins

George and Hamish love their pasta muffins and they’re a great way to introduce new flavours, transform leftovers or explore regularly refused foods. They are easy to eat, great if you are baby-led weaning with your bub or try them as a simple yet nutritious sandwich alternative in lunch boxes.

Fussy Eating Tip: There is plenty of room to add more vegetables to these pasta muffins but for children who are fussy with their veggies it is best to include a small amount of vegetables you know they will like and enjoy. After a while, slowly start to increase the amount of vegetables or try introducing new veggies into the recipe to increase the variety of foods they accept and enjoy.

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Ingredients

  • 1 cup macaroni pasta
  • 6 eggs
  • 1/4 cup yoghurt
  • 1 handful of baby spinach, finely chopped
  • 1 corn cob, kernels cut
  • 1/2 cup finely grated pumpkin
  • 1 cup grated cheese
  • pepper to taste

Method

Step 1

Preheat the oven to 180 degrees Celsius. Grease and line a 12 x 1/2-cup capacity muffin tin. -

Step 2

Cook the macaroni according to packet instructions. Drain and set aside. -

Step 3

While the pasta is cooking, place the eggs and yoghurt in a large bowl and whisk to combine. -

Step 4

Add the pasta, baby spinach, corn kernels, pumpkin, cheese and pepper and mix to combine. -

Step 5

Distribute the mixture into the muffin holes and bake for 20-25 minutes or until golden and the egg has set. -

Step 6

Storage: store the pasta muffins in the fridge for 1-2 days or wrap individually and store in the freezer for 1-2 months. -

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