LEFTOVER (OR NOT) PASTA MUFFINS OAMC
Make and share this Leftover (Or Not) Pasta Muffins OAMC recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 12 muffin tins and preheat over to 425°F.
- Mix eggs cheese and optional ingredients in a large bowl, Then stir in pasta.
- Scoop pasta into muffin tins and bake for about 8-10 minutes OR until set.
- Let cool for a few minutes then remove from tins and enjoy or once cooled put in plastic bags and freeze. When ready to eat take out of bag and heat in microwave until heated.
Nutrition Facts : Calories 231.6, Fat 6.7, SaturatedFat 2.7, Cholesterol 147.1, Sodium 225.6, Carbohydrate 33.8, Fiber 5.3, Sugar 0.5, Protein 9.5
EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
LEFTOVER COOKED OATMEAL MUFFINS
This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!
Provided by SavedbyGrace
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, brown sugar, baking powder and baking soda.
- In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
- Add to dry ingredients and stir just until moistened.
- The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
- Spoon batter into 12 greased muffin cups.
- Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
PERFECT LEFTOVER OATMEAL MUFFINS
You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?
Provided by Mudflower
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
- Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
- Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
- Bake until golden brown and a toothpick inserted in center comes out clean.
SMALL BATCH LEFTOVER STUFFING MUFFINS
Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.
Provided by thedailygourmet
Categories Thanksgiving Leftovers
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
- Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g
LEFTOVER OATMEAL MUFFINS
Steps:
- Preheat the oven to 400°F, and grease a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, salt, and add-ins. In another bowl, lightly beat the egg. Add the oatmeal to the egg, and mash with a fork to break up clumps. Add the milk and the butter, and stir or whisk to combine. Pour the wet mixture into the dry mixture, and stir briefly to just combine. Divide the batter evenly between the wells of the prepared muffin tin. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won't brown much on top and might even look a little anemic, but that's okay. Serve warm, ideally.
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