Mexican Macaroni Veg Muffins Recipe
Recipe By Taste
Snack time made easy with cheesy mexican macaroni muffins. Loaded with peas and corn from the freezer, these treats are perfect for the whole family.
4.3
29 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Macaroni Veg Muffins Recipe
- 0.67 cup Dried macaroni pasta
- 37.50 gram Butter
- 0.13 cup Packaged breadcrumbs
- 1 tablespoon Plain flour
- 1/2 teaspoon Dried oregano
- 3/4 teaspoon Mild paprika
- 1/2 teaspoon Ground Cumin
- 0.63 cup Milk
- 0.63 cup Mccain frozen peas and super juicy corn
- 1/2 cup Grated pizza cheese
Nutrition
value
value
773
calories per serving
31 g Fat45 g Protein75 g Carbs15 g FiberOther
Current Totals
- Fat31g
- Protein45g
- Carbs75g
- Fiber15g
MacroNutrients
- Carbs75g
- Protein45g
- Fiber15g
Fats
- Fat31g
Vitamins & Minerals
- Calcium876mg
- Iron7mg
- Vitamin A286mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9202mcg
- Vitamin B12< 1mcg
- Vitamin C56mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium151mg
- Manganese1mg
- Phosphorus744mg
- Selenium60mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste