Savoury Noodle Muffins Makes 6 in a large muffin tin
The variations are endless just keep the proportions somewhat in line. Can be meaty or meat free. Change vegetables according to season or what's in the fridge. Change the cheese, change the seasoning, change the noodles, but don't change a hair for me, not if you care for me.
3 lasagna noodles (cooked or fresh)*
1/2 red capsicum
100g mushrooms, diced
1 1/2 tablespoons Bittersweet So Savoury Blend
salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup milk
Prepare a six cup large muffin tin with cooking spray. Preheat oven to 200. Cook dry lasagna, if using and slice each sheet into four. Place two slices in each muffing cup in a "X" pattern. Using cooking spray, saute capsicum and mushrooms until limp. Divide evenly into the six cups and sprinkle with the cheese (if you do use Parmesan cheese you won't need salt).Salt and pepper to taste. Beat eggs and milk together until blended and then pour over vegetables. Push vegetables down under egg. Reduce oven to 180 and bake for 20 minutes. Let sit for five minutes then twist out of tin. Muffins can be served warm or at room temperature. Nice with a bit of tomato chutney.
*If you don't feel like cooking and cutting the lasagna sheets you can use 2 minute noodles. Just cook one packet according to manufacturer's directions and divide among the six cups for your base.