Handheld muffins with macaroni, cheddar, and sweet corn—ideal for snacks, lunchboxes, or parties.
# What you'll need:
→ Pasta
01 - 1 cup elbow macaroni, uncooked
→ Dairy & Cheese
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup whole milk
05 - 2 tablespoons unsalted butter, melted
→ Vegetables
06 - 1 cup sweet corn kernels, fresh, canned, or frozen and thawed
→ Muffin Base
07 - 1 cup all-purpose flour
08 - 1/2 cup fine yellow cornmeal
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Wet Ingredients
12 - 2 large eggs
13 - 1/3 cup sour cream
# Method:
01 - Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, according to package directions. Drain thoroughly and set aside.
03 - Whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper in a large mixing bowl.
04 - In a separate bowl, beat eggs, then stir in whole milk, sour cream, and melted butter until smooth.
05 - Pour wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing.
06 - Fold in drained macaroni, cheddar cheese, mozzarella cheese, and corn kernels until evenly distributed throughout the batter.
07 - Spoon the mixture into the prepared muffin cups, filling each about three-quarters full for even baking.
08 - Bake in preheated oven for 22–25 minutes, or until muffin tops are golden and a toothpick inserted into a muffin comes out clean.
09 - Let muffins cool in the pan for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.
