Lunchbox Mac, Cheese ‘n’ Veggie Muffins

These muffins are a hit in the lunchbox…that is if you can keep any leftovers from dinner! Any veggies can be added to taste. Kids love them!


6 eggs
1/2 cup natural yoghurt or cottage cheese
1 1/2 cups dried macaroni pasta, cooked to packet instructions
1 cup corn
1 large zucchini, grated
1 large carrot, grated
1 cup grated low fat cheese
salt and pepper to taste


Preheat oven to 180 degrees and grease a muffin tin well with oil.
Put all the ingredients in a large bowl and mix until well combined.
Divide mixture evenly between the muffin holes. Top with a little extra grated cheese.
Bake in oven for 25 minutes or until set and golden.
Allow to cool in tin for 15 mins before turning out to cool completely.
Store in fridge in airtight container for up to 3 days or in freezer for up to 6 weeks.

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