Noodles And Plantain Muffins

I replicated the frittata in muffin cups and adding the noodles was an instant inspiration which I decided to try and it turned out just perfect. Since noodles have always been one favourite meal with children, combining it with plantain makes these muffin cups a ‘full and filling’ meal. Breakfast, lunch, dinner, school lunch, these cuties in cupcake are a winner for the kids…talk of eating noodles, plantain and eggs without any cutlery. Let’s get it done.

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Noodles and Plantain Muffin Recipe

Ingredients:

• 1 pack of instant noodles – You can substitute with pasta e.g. the elbow macaroni or spaghetti broken into pieces.
• 1 ripe plantain
• 6 medium-sized eggs
• 2 stalks of spring onions
• 1 tsp curry powder
• ½ seasoning cube
• Salt and Pepper to taste

You will also need a muffin tray or small cupcake pans or moulds.

Method:

1. Cut the plantain into cubes and deep fry or bake. Also, open the pack of noodles, break into pieces. Place in a bowl of cold water and cover to soften for about 10 minutes before draining.
2. Preheat the oven to 180 degrees. Break the eggs into a bowl, add the seasoning, spring onions, salt and pepper. Beat thoroughly and stir in the noodles and the plantain.
3. Grease the muffin trays and pour your mixture into the cups. Bake for about 20- 30 minutes or until a toothpick comes out clean.
4. Serve warm alone as usual or with tea, pap, custard or porridge.

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