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Recipes | 28 by Sam Wood
founder, IQS
 

Lunchbox Mac ‘n’ Cheese Muffins

I Quit Sugar - Lunchbox Mac ‘n’ Cheese Muffins
Photo by: Ella Martin
  • 8-10 servings
  • Prep - 20 mins
    Cooking - 25 mins
  • Total - 45 mins
I Quit Sugar - Lunchbox Mac ‘n’ Cheese Muffins
Photo by: Ella Martin

We’ve come up with the perfect compact way to get three lots of veg into your kiddies lunchboxes! And better still, they’re mac ‘n’ cheese – guaranteed to have those little ones asking for more!  

Servings: 8-10
Preparation: 20 mins
Cooking: 25 mins

Ingredients

  • 6 eggs.
  • 1/4 cup full-fat plain or Greek yoghurt.
  • 1 cup dried macaroni pasta, cooked according to packet instructions.
  • 1 cup baby spinach, chopped.
  • 1 large carrot, grated.
  • 1 large zucchini, grated.
  • 100 g cheddar cheese, grated, plus extra for topping.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a muffin tin with a little butter or oil.
2. Whisk the eggs and yoghurt together in a large bowl until well-combined. Add in the cooked pasta, spinach, carrot, zucchini, cheese and a few crunches each of sea salt and freshly ground black pepper. Mix well to combine.
3. Divide mixture evenly between the muffin holes. Top with a bit of extra grated cheese and place into the oven and bake for 25 minutes, or until muffins have set and are golden.
4. Remove from the oven and allow to cool for 15 minutes before turning out of the tin and letting cool completely. Store muffins in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 weeks.


We’ve come up with the perfect compact way to get three lots of veg into your kiddies lunchboxes! And better still, they’re mac ‘n’ cheese – guaranteed to have those little ones asking for more!

Ingredients

  • 6 eggs.
  • 1/4 cup full-fat plain or Greek yoghurt.
  • 1 cup dried macaroni pasta, cooked according to packet instructions.
  • 1 cup baby spinach, chopped.
  • 1 large carrot, grated.
  • 1 large zucchini, grated.
  • 100 g cheddar cheese, grated, plus extra for topping.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a muffin tin with a little butter or oil.
2. Whisk the eggs and yoghurt together in a large bowl until well-combined. Add in the cooked pasta, spinach, carrot, zucchini, cheese and a few crunches each of sea salt and freshly ground black pepper. Mix well to combine.
3. Divide mixture evenly between the muffin holes. Top with a bit of extra grated cheese and place into the oven and bake for 25 minutes, or until muffins have set and are golden.
4. Remove from the oven and allow to cool for 15 minutes before turning out of the tin and letting cool completely. Store muffins in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 weeks.