Lunch Box Veggie Spaghetti Muffins

_INGREDIENTS:

• 200g spaghetti (or use leftover cooked spaghetti from a previous dinner!)
• 1 corn cob 
• 1 small zucchini
• 80g grated cheese
• 4 eggs 
• 100ml milk 
• Salt 
• Pepper

_{INSTRUCTIONS:}

1. Grease a 12-hole muffin tray, set aside.
2. Bring a large pot of salted water to the boil. Add spaghetti and cook to packet instructions. (Alternatively, this is a great way to use any leftover spaghetti or Bolognese you may have in the fridge).
3. Once the pasta is cooked, drain, set aside to cool. When the pasta has cooled, chop or cut the pasta into smaller pieces. 
4. While the pasta is cooking, use a sharp knife to remove the corn kernels from the cob. (Save the cob in the freezer to add to your next batch of veggie stock) 
5. Grate the zucchini and use your hands or dish towels to squeeze out any excess liquid.
6. In a small bowl whisk together the eggs and milk
7. In a large bowl add the chopped pasta, grated zucchini, corn, and grated cheese. Reserve 20g of cheese to sprinkle on top. 
8. Pour in the eggs and milk mixture and mix well. Season with salt and pepper. 
9. Divide the mixture into the oil muffin tin, make sure to pour in any excess liquid remaining in the bottom of the mixing bowl. Sprinkled grated cheese on top.
10. Bake in the oven at 180 degrees for 17 minutes. 
11. Store in the fridge in an airtight container for up to 3 days