Another Pinterest find. These "cupcakes" are from a blog called How Sweet It Is and for me, they really didn't turn out as cupcakes. In the picture from the blog they looked like they stayed together, but mine didn't. Still very tasty, and a good way to hide veggies for the little ones, but they were piles of pasta at best. Good for portion control. I served these with a green salad and fruit. Makes 12 cupcakes.
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| Photo from howsweeteats.com |
You'll Need:
- 1 1/2 c. whole wheat pasta
- 1/2 c. shredded smoked cheddar cheese
- 1/2 c. shredded provolone cheese
- 1/4 c. parmesan cheese
- 1 pt. grape tomatoes, quartered
- 1/4 zucchini, chopped
- 1-2 c. whole wheat bread crumbs
- 3 Tblsp. olive oil
- salt and pepper, to taste
Preparation:- Boil pasta as the box states. Set aside in a large bowl. Chop tomatoes and zucchini, and season with salt and pepper.
- Spray cupcake tins with nonstick spray, and coat with breadcrumbs, shaking any excess off.
- In pasta bowl, add provolone and cheddar to combine. Add 2-3 tablespoons pasta mixture to each muffin in. Place tomatoes and zucchini throughout pasta in each muffin top. (I mixed in the veggies in the bowl...could've been why mine didn't stick together as well....) Top with a drizzle of olive oil and a sprinkle of parmesan and breadcrumbs.
- Bake for 12-15 minutes. Let cool completely, then gently remove with a spoon.
Recipe and link:
http://www.howsweeteats.com/2010/07/baked-mac-and-cheese-cupcakes/
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