Tropical Crunch Macaroni Muffins
Posted on 21/06/2010

INGREDIENTS

1 packet of Vitarium Gluten Free Macaroni and Cheese
3 slices of short cut bacon
1/3 cup of well drained crushed pineapple pieces
1/3 cup of red capsicum, finely diced
2/3 cup of grated cheddar cheese
3 eggs
TOPPING:
1/4 cup of gluten free bread crumbs
1/4 cup of grated
cheddar cheese 20g butter, grated

STEP ONE

Pre-heat oven to 190C.

STEP TWO

Cook the macaroni and cheese following the instructions on the packet omitting the final 1 minute of microwave time.

STEP THREE

Dice and fry the bacon until just beginning to crisp. In a large mixing bowl beat the eggs well and then add the bacon, pineapple pieces, capsicum, cheese and macaroni mix. Stir until well combined.

STEP FOUR

Spoon mixture into well greased muffin pans.

STEP FIVE

Blend the bread crumbs, cheddar and butter until well mixed. Sprinkle over the top of the muffins.

STEP SIX

Bake for 25-30 minutes until golden on top. Allow to sit in pan for 5 min before removing.

STEP SEVEN

MAKES 6-8 MUFFINS Can be served hot or cold. Great for lunchbox treats or as finger-food nibbles when made in smaller paddy cake pans.