Ingredients

• 1 cup Bellamy’s Organic Veggie Macaroni
• 3 eggs
• 1/4 cup plain yoghurt
• 1 handful of baby spinach, finely chopped
• 1 corn cob, kernels cut or half a can of tinned corn - drained.
• 1/2 cup finely grated pumpkin
• 1 cup grated cheddar cheese

Method

1. Preheat the oven to 180 degrees Celsius. Grease and line a small or large muffin tin.
2. Cook the macaroni according to packet instructions. Drain and set aside.
3. While the pasta is cooking, place the eggs and yoghurt in a large bowl and whisk to combine.
4. Add the pasta, baby spinach, corn kernels, pumpkin, cheese and mix to combine.
5. Distribute the mixture into the muffin holes and bake for 15-20 minutes or until golden and the egg has set.
6. Store the pasta muffins in the fridge for 1-2 days or wrap individually and store in the freezer for 1-2 months.