I didn’t have to think about what I was going to do with the leftover Macaroni Peas with Spinach & Lentils – Macaroni Peas Leftover Muffins of course! After seeing Allie’s Spaghetti Bolognese Leftover Muffins every time I have leftover pasta and sauce I turn them into a variation of these muffins.  They are great for the freezer, finger food snacks or even main meals. George loves them!

Nutrition Note: This satisfying finger food is filled with quality protein, low GI carbohydrates and is a source of calcium and fibre.

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Ingredients

• 1 1/2 cups of leftover Macaroni Peas with Spinach & Lentils (see link above for recipe)
• 1 cup grated cheese
• 3 eggs, lightly whisked

Method

Step 1

Preheat oven to 180 degrees Celsius and line a 12 hole cup muffin tray. -

Step 2

In a large bowl combine the leftover pasta, grated cheese and eggs. Spoon mixture into muffin holes. (The mixture should make around 6-8 depending on large you wish the muffins to be) -

Step 3

Place in the oven and bake for around 20-25 minutes. The egg will set and the muffins will hold their shape when removed. -

Step 4

Serve as a snack, main meal or in lunch boxes. -