Spag Bol Muffins

Recipe

Savoury muffins with an Italian twist.

Serves: 12 people   |   Prep time: 10 minutes   |   Cooking time: 20-25 minutes

Fusion   |   Main   |   Vegetarian

  

Ingredients

• 150g Spaghetti, cooked and cooled
• 425g Bolognese Sauce
• 2 Eggs, beaten
• 50g Self-Raising Flour  
• 120g Cheddar Cheese, grated
• 20g Grana Padano Cheese, grated
• 12 Mini Mozzarella Balls
• 10g Basil, to garnish
• A pinch of Cracked Black Pepper, to garnish

  

Method

1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Grease a 12-hole muffin tray with baking paper.
2. Chop the spaghetti into slightly shorter lengths.
3. Take a large bowl and add the flour, eggs, Bolognese sauce, half of the Parmesan and half of the Cheddar. Mix well with a wooden spoon and stir through the spaghetti.
4. Spoon into the muffin tin and place a mini mozzarella ball in the centre of each and sprinkle with the remaining cheeses.
5. Bake for 20-25 minutes until the cheese is bubbling and the edges of the spaghetti should just have a little charring.
6. Allow to cool slightly, then carefully take them out of the muffin tin and serve topped with cracked black pepper and basil.