Bolognese Muffins

Bolognese Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup evoo

  • 1

    small brown onion, finely chopped

  • 1

    garlic clove, crushed

  • 2

    tsp fresh thyme leaves

  • 200

    g lean beef mince

  • 1

    Tbsp tomato pase

  • 125

    g cherry tomatoes, quartered

  • 2

    Tbsp tomato sauce

  • 2

    cups self-rising flour, sifted

  • ¾

    cup finely grated parmesan

  • ½

    cup milk

  • 2

    eggs, lightly beaten

  • 1

    Tbsp finely grated parmesan, extra

Directions

1. Heat 2 Tbsp oil in a medium frying pan over med heat. Add onion, garlic and thyme. Cook, stirring, for 3-4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5-6 minutes or until browned. 2. Add tomato paste and cherry tomatoes. Cook, stirring, for 1 minute. Stir in tomato sauce. Bring to a simmer. Simmer for 3-5 minutes or until tomato softens. Remove from heat. Set aside to cool completely. 3. Preheat oven to 350 degrees. Grease a 12 cup muffin pan. combine flour and parmesan in a bowl Make a well in center. Whisk milk, egg and remaining oil together in a jug. Add egg mixture and tomato mixture to well. Stir until just combined. 4. Spoon mixture evenly between prepared holes. Sprinkle with extra parmesan. Bake for 15-20 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes.


Nutrition

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