Yes, I could have thought of a more appealing name, but this name has kinda stuck in our house due to it’s ingenious use of our now redundant muffin trays – and so as not to confuse anyone I’m sticking with it. And like a muffin, they are delicious, transportable, good for a snack or to make a meal out of, and great for lunch boxes. So there. Meat Muffins it is :-)
This recipe makes enough for us to eat for a few meals and have some leftover to freeze – either freeze once cooked for an easy lunch box filler or freeze the raw meat mixture ready to thaw and cook fresh. Experiment with flavours – go mexican and add some jalapenos or more traditional with rosemary and olives or maybe some sun dried tomatoes and chili, lemon zest and thyme…. you get the picture!
MAKES 24 REGULAR / 12 TEXAS SIZE
1 teaspoon smoked salt (or flakey salt)
freshly ground black pepper
good sprinkle of smoked paprika and chili
2 shallots (or 1 brown onion)
big handful of baby spinach
handful of button mushrooms
handful of parsley
small punnet of tomato paste (approx 150g)
1kg beef mince
500g pork mince
Preheat oven to 180°C, fanbake.
Break the eggs into a large bowl and add the seasoning, whisk with a fork.
Grate the carrot finely, then finely chop the shallots, spinach, mushrooms and parsley and add to the bowl. Add the tomato paste and mix well.
Add the mince and mix well to combine — you may need to use your hands.
Line the muffin tins with cupcake wrappers or baking paper (cut squares and place over hole — they will depress inside nicely once you throw a ball of mince on top). Roughly roll balls of mixture in your hands and toss into the papers.
Cook for 35-40 mins (45-50 mins for Texas size muffin tin) until the top is brown and they are cooked through. Let sit for 5-10 minutes after you take them out to soak up all those lovely juices.
Serve with a smooth pumpkin mash and a salad or some crispy beans with sesame seeds and fresh chili, or eat on the go with a boiled egg.
Don’t take these muffins to the school bake sale #justsaying