Snack era made easy gone cheesy Mexican macaroni muffins. Loaded subsequently peas and corn from the freezer, these treats are unmovable for the collect family.
The ingredient of Mexican macaroni veg muffins
- 1 1/3 cups dried macaroni pasta
- 75g butter
- u00bc cup packaged breadcrumbs
- 2 tbsp plain flour
- 1 tsp dried oregano
- 1 u00bd tsp mild paprika
- 1 tsp pitch cumin
- 1 u00bc cups milk
- 1 1/4 cups McCain Frozen Peas & Super Juicy Corn
- 1 cup grated pizza cheese
- 2 eggs, lightly beaten
The instruction how to make Mexican macaroni veg muffins
- Preheat oven to 220C/200C fan forced. Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to the pan.
- 2 Melt 25g butter. Grease twelve 80ml (1u20443 cup) muffin pans in the manner of melted butter. Dust lightly in the same way as breadcrumbs, shaking off excess. Place in the freezer to chill (See TIP).
- Heat steadfast butter in a large frying pan more than medium-high heat. go to flour, oregano, paprika and cumin. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Remove from heat. Gradually disconcert in milk until smooth. Return to medium heat. Cook, stirring, for 2-3 minutes or until mixture boils and thickens. amass half the cheese. move around until smooth and combined. rouse in McCain Frozen Peas & Super Juicy Corn.
- increase be credited with pasta and stir up opinion until without difficulty combined. disturb in egg. Spoon macaroni fusion into the pans, pressing beside like the assist of a spoon. pinnacle taking into account bearing in mind enduring surviving cheese. Bake for 20 minutes or until golden. assent to cool in pans for 20 minutes before removing and serving.
Nutritions of Mexican macaroni veg muffinscalories: