09/03/2021 
CategoryBaking, Dairy, Everyday, Muffin, Recess, Snacks, Snacks, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
½ cup red capsicum, diced
½ cup zucchini, grated
½ cup sweet potato, grated
1 cup reduced-fat cheese
2 tbsp fresh parsley, chopped
2 cups cooked pasta*
6 medium eggs
1 cup reduced-fat milk
A pinch of cracked pepper
Canola oil spray
Method
1
In a large bowl add capsicum, zucchini, sweet potato, cheese, parsley and pasta and mix well.
2
In a separate bowl, add the eggs, milk and pepper and whisk well, then add to the dry ingredients.
3
Place into lightly sprayed muffin tins and cook on 180°C for 15-20 minutes.
4
Allow to cool for 5 minutes before removing from muffin pan.
*2 cups of cooked pasta = 125g dry pasta
Nutrition Facts
Serving Size 100g
Servings 12
Amount Per Serving
Calories 120
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.1g11%
Sodium 112mg5%
Total Carbohydrate 9.4g4%
Dietary Fiber 1.3g6%
Sugars 2.1****g
Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
½ cup red capsicum, diced
½ cup zucchini, grated
½ cup sweet potato, grated
1 cup reduced-fat cheese
2 tbsp fresh parsley, chopped
2 cups cooked pasta*
6 medium eggs
1 cup reduced-fat milk
A pinch of cracked pepper
Canola oil spray
Directions
1
In a large bowl add capsicum, zucchini, sweet potato, cheese, parsley and pasta and mix well.
2
In a separate bowl, add the eggs, milk and pepper and whisk well, then add to the dry ingredients.
3
Place into lightly sprayed muffin tins and cook on 180°C for 15-20 minutes.
4
Allow to cool for 5 minutes before removing from muffin pan.
