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Curly Noodle Veggie Muffins

  • Total Time: 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Units Scale
  • 2 packets instant noodles (170g)
  • 1 zucchini, grated, skin on
  • 150 g sweet potato, grated, skin on
  • 200 g corn kernels
  • 3 eggs
  • 3 tsp lemon herb and garlic seasoning
  • 1 tsp extra virgin olive oil


  1. Preheat oven to 180c/355f.
  2. Place noodles in a large mixing bowl and cover with boiling water and let stand for 5 mins. Drain the water. Use kitchen scissors, cut noodles into manageable pieces.
  3. Add grated zucchini, sweet potato, corn, eggs and seasoning. Stir to combine well.
  4. Grease a muffin tray with olive oil spray and evenly distribute mixture into each mould.
  5. Bake for 15 mins or until golden brown.


  • Gluten-free option: Use gluten-free (brown rice) instant noodles.
  • These are freezer-friendly. Store in an airtight container for up to 3 months.
  • If pregnant, prepare this recipe fresh to eat or freeze and defrost to eat later. Store in an airtight container in the freezer and reheat to piping hot. Ensure produce is well washed before using.
  • There is no need to remove the skin from vegetables like sweet potato or zucchini. Simply rinse well before using.
  • If you can’t find lemon, herb and garlic seasoning – use any other seasoning that you like such as vegetable seasoning, Mexican, Italian herbs etc.
  • You can easily sub out the vegetables in this recipe for others. Try grated broccoli, sliced baby spinach, mushrooms, pumpkin, asparagus or peas.
  • Prep Time: 5 mins
  • Cook Time: 15 mins

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