Meat Mixture
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
½ cup reduced fat milk
5 sprigs chopped parsley
420 g can Creamed Corn
Makes 12 muffins
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 aside.
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.
Nutrition information
per muffin:
Energy 890 kJ
Protein 10 g
Fat 4 g
Carbohydrate 33 g
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