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Bolognese muffins

  • 0:15 Prep
  • 0:35 Cook
  • Makes 12


  • 1/2 cup extra light olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons fresh thyme leaves
  • 200g lean beef mince
  • 1 tablespoon tomato paste
  • 125g cherry tomatoes, quartered
  • 2 tablespoons tomato sauce
  • 2 cups self-raising flour, sifted
  • 3/4 cup finely grated parmesan
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon finely grated parmesan, extra


  • 1
    Heat 2 teaspoons oil in a medium frying pan over a medium heat. Add onion, garlic and thyme. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 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 to 5 minutes or until tomato softens. Remove from heat. Set aside to cool completely.
  • 3
    Preheat oven to 180°C/160°C fan-forced. Grease a 12 hole, 1?3-cup capacity muffin pan. Combine flour and parmesan in a bowl. Make a well in centre. 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 to 20 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes. Serve warm.

Source: taste.com.au


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