Boil macaroni for 10 minutes or until al dente, drain.
Meanwhile, place pumpkin, carrot and water in a microwave safe steamer and steam on high for 3 minutes. Stand for 2 minutes before lightly mashing with a fork.
Whisk flour, milk, mustard and eggs together in a large bowl, then mix in cheddar cheese, corn, mashed vegetables and macaroni until combined.
Spoon mixture into paper case lined muffin pans and sprinkle with parmesan. Bake at 180°C for 20 - 25 minutes until golden brown.
Cool for at least 15 minutes before serving. Muffins can be served warm, at room temperature or even cold.
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