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Bolognese Muffins

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Ingredients

  • 1/2 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
  • 3/4 cup finely grated parmesan
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 Tbsp finely grated parmesan, extra

Details

Preparation

Step 1

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.

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