food and cooking : Bolognese muffins
Makes 12
Prep 15 minutes Cook 35 minutes
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 Sto 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, Vs-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.
TIP Reheat muffins in the microwave on HIGH (100%) for 20 seconds or until warmed. Per muffin 1014kj;3.6g sat fat; 320mg sodium.
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