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Mexican Macaroni Veg Muffins

Mexican Macaroni Veg Muffins

  • Prepare time20 minutes
  • Cooking Time40 minutes
  • ServesServes 12
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Product used:
Peas & Super Juicy Corn 500g
1 1/4 cups McCain Frozen Peas & Super Juicy Corn
  • 1 1/3 cups dried macaroni pasta
  • 75g butter
  • ¼ cup packaged breadcrumbs
  • 2 tablespoons plain flour
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons mild paprika
  • 1 teaspoon ground cumin
  • 1 ¼ cups milk
  • 1 cup grated pizza cheese
  • 2 eggs, lightly beaten


1.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 (1⁄3 cup) muffin pans with melted butter. Dust lightly with breadcrumbs, shaking off excess. Place in the freezer to chill. Or, if you wish to remove pasta from pans immediately, you can line pans with baking paper cases instead of butter and breadcrumbs.
3.Heat remaining butter in a large frying pan over medium-high heat. Add flour, oregano, paprika and cumin. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Remove from heat. Gradually whisk in milk until smooth. Return to medium heat. Cook, stirring, for 2-3 minutes or until mixture boils and thickens. Add half the cheese. Stir until smooth and combined. Stir in McCain Frozen Peas & Super Juicy Corn.
4.Add pasta and stir until well combined. Stir in egg. Spoon macaroni mixture into the pans, pressing down with the back of a spoon. Top with remaining cheese. Bake for 20 minutes or until golden. Allow to cool in pans for 20 minutes before removing and serving.