Pasta And Vegetable Cupcakes

Now coming to the fourth day of this Mega BM for the first week I posted some cupcake recipe. I made all of them eggless and included some fresh ingredients. But all of them are sweets now today I am going to post a savory cup cake recipe. Actually savory cupcakes or any bakes are my favorite's then sweeter once.
                                                       This pasta cupcakes are will be a best choice for dinner or breakfast. If you like to serve them dinner serve with a spice soup,for breakfast you can serve them with coffee or fruit juice. Normally this recipe I used to make with eggs before, but now we stopped eating eggs too. So one by one I am changing my egg recipes in to eggless. This recipe contains two eggs but now I used eggless pancake batter in that place of eggs. I used green bellpepper but you can use a mix of colored bellpeppers. and also you can use any vegetables like carrot, cauliflower, babycorn, but cut them in to small pieces.
My first week recipes....
1. Day one- Sugarcane juice cupcakes
2. Day two -- Coconut cupcakes
3. Day three -- Strawberry oatmeal cupcakes
4. Day four --  Pasta and vegetable cupcakes

Let's check the recipe...
INGREDIENTS:---
Pasta  ---  1 cup boiled (any small shape pasta like macaroni)
Pancake mix   ----  1/2 cup
Green bell pepper  ---  1 cut in to small cubes
Onion  ---- 1 chopped
Sweetcorn kernels  --- 3/4 cup
Cheddar cheese cubes  ---  2 grated
Italian herbs dried  ----  1 tab sp
Red chilli flacks ---   1 tea sp
Salt to taste
Olive oil   ----  1 tab sp
METHOD:----
1.   Heat olive oil in a pan add onion, bellpepper, sweetcorn and saute for a while then add pasta, heebs, red chilli flacks, 3/4th of the grated cheese, salt to taste mix well and remove from heat.
2. Now add water to the pancake mix and make a batter.
3. In a cupcake pan  grease the cupcake molds with little olive oil  and place a the pasta mixture till 1/2 the mold then pour the pancake batter till 3/4 and sprinkle the leftover grated cheese.
4. Pre-heat the oven at 175 degree C. for 10 minutes the place the cupcake pan in the preheated oven and bake for 20 minutes or top of the cup cake turn in to light brown.
Remove from oven and serve hot..
Note:--- 
Don't over cook the vegetables so that they loose their crispy texture, just toss for a while to coat the olive oil.
I used a very less cheese you can use 2 more cubes to make it more cheese.
To make this cupcakes more rich you can use milk for making the pancake batter..

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