Macaroni Muffin
Cheesy savoury macaroni muffins filled with minced chicken, colourful capsicum and creamy mozzarella, with a subtle tangy-sweet flavour from Jeeny’s Tamarind Puree and Palm Flavoured Sugar. Soft and creamy inside with a golden cheesy top, they are ideal for lunchboxes, snacks or party bites.
Watch the recipe
Ingredients
- Ingredients: 100g minced chicken, 100g macaroni (boiled and drained), ½ green capsicum (diced), ½ yellow capsicum (diced), ½ red capsicum (diced), 1 tbsp cooking oil, 1 tsp butter, 2 tbsp cooking cream, a splash of milk, ½ tsp Jeeny’s Tamarind Puree, a little Jeeny’s Palm Flavoured Sugar, a pinch of black pepper, mixed herbs, 100g mozzarella cheese, 5–6 slices cheddar cheese.
- Egg Mixture: 150ml full-cream milk, 1 tbsp all-purpose flour, 1 egg, a little rosemary, oregano or parsley.
Instructions
- 1
1. Heat 1 tbsp cooking oil and 1 tsp butter in a pan over medium heat.
- 2
2. Add 100g minced chicken and cook until lightly browned.
- 3
3. Add the diced green, yellow and red capsicum and sauté briefly.
- 4
4. Add a splash of milk and 2 tbsp cooking cream.
- 5
5. Stir in ½ tsp Jeeny’s Tamarind Puree and a little Jeeny’s Palm Flavoured Sugar.
- 6
6. Season with black pepper and herbs.
- 7
7. Add 100g cooked macaroni and mix well.
- 8
8. Stir in 100g mozzarella cheese and cook until the mixture becomes creamy and slightly thick.
- 9
9. Spoon the macaroni filling into a greased muffin tray.
- 10
10. Whisk together the egg, full-cream milk, flour and herbs.
- 11
11. Pour the egg mixture evenly over each macaroni muffin.
- 12
12. Top with cheddar cheese, a little extra mozzarella and herbs.
- 13
13. Bake in a preheated oven at 180°C for 15–20 minutes.
- 14
14. Allow to cool slightly before removing from the muffin tray and serving.