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Savory sailor muffins with spaghetti, corn and carrots

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Ingredients for 1 servings:

  • 150g spaghetti
  • salt water
  • 3 eggs
  • 200 g whipped cream, liquid
  • 75 g cheese, grated
  • 75 g carrot(s), grated
  • 75 g corn from the can
  • 2 tbsp tomato paste
  • some salt and pepper
  • some vegetable oil or butter for the molds
  • e.g. broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

The recipe is for 12 muffins.

Break the spaghetti in half and cook in plenty of salted water until al dente. Drain in a sieve and rinse with cold water. Mix the tomato paste and spices with the cream. Season to taste. Mix in the eggs and grated cheese. Stir in the cooked spaghetti, grated carrots, and corn. Grease the muffin tins and divide the mixture between the cups. Bake in the oven at 200°C (top/bottom heat) for about 15 minutes. Let the muffins cool slightly, remove from the tins, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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