Mince Muffins

Makes 12 muffins


Ingredients:
1 teaspoon olive or canola oil
1 clove garlic, crushed
250 g lean beef mince
1 small onion, finely diced
1 tablespoon barbeque sauce
1 teaspoon beef stock powder
2 teaspoons gravy powder
1 tablespoon water

Muffin Mixture
Ingredients:
3 cups self raising flour
1 tablespoon olive or canola oil
2 eggs
1/2 cup reduced fat milk
5 sprigs chopped parsley
420 g can Creamed Corn


Method:

Pre heat oven to 180 C.
Heat the oil in a heavy pan.
Add the garlic, mince, onion, sauce and stock powder.
Stir well until browned.
Combine water and gravy powder together. Stir into
mince mixture until sauce thickens. Set a side.

Lightly spray 12, 1/2 cup muffin pans with canola oil.
In a large bowl, quickly mix the flour, oil, eggs, milk,
parsley and creamed corn together. Don’t over mix or
the batter will become tough.
Spoon 2 teaspoons muffin mixture into each pan,
top with a heaped teaspoon of mince and cover with
remaining mixture.
Bake in pre-heated oven for 10-15 minutes until
browned and springy to touch. The batter will join and
enclose the mince mixture.
Allow to cool slightly in the pan then carefully turn out
and eat!

Tips:
These are tastiest when served warm with sauce of
choice.
A great alternative to meat pies on a cold day.
Keep some in the freezer to reheat for a quick snack
before or after sport.
Meat Mixture

Nutrition information per muffin:
Energy 890 kJ
Protein 10 g
Fat 4 g
Carbohydrate 33 g