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Colin Craig's Potato Top Mince Muffins


Colin Craig's Potato Top Mince Muffins

Ingredients

1 tbsp coconut oil OR butter
1 x medium onion, minced or finely diced 2 med carrots (finely diced)
4 button mushrooms, finely diced
1 x courgette, finely diced and / or some finely shredded green leafies e.g. spinach / silverbeet
1 - 2 cloves garlic (minced)
500 g beef mince
250 g pork or lamb mince
1/2 c tomato puree
1/2 c almond meal (can substitute for 1/2 c coconut flour)
1 egg, beaten
1 tbsp tomato paste
2 tsp dijon mustard
1 tsp apple cider vinegar
salt and pepper to season
1 /2 tsp oregano

Putting it together:

Preheat oven to 180 degrees celsius
Place oil in saucepan and add onions, carrots & garlic (and any other veggies you are using) and saute for 5-7 minutes until tender and set aside
Place remaining muffin ingredients in a large bowl and mix together until combined. Then add veggie mixture and combine.
Divide mixture evenly into muffin tins. Press down so the tops are flat (not a must but makes it easy to put toppings on)
Bake for approx 30 minutes or until fully cooked. You may need to turn the tray around at the half way point to make sure they cook evenly.
Remove muffins from pan

To serve:

Top with a little homemade tomato sauce or tomato puree and a dollop of mashed potato or cauliflower (add a sprinkle of cheese if you like). Put back in oven and grill slightly so tops become golden and cheese melts.
Can be eaten on their own or alongside some extra veggies or a side salad.
Recipe is by  Dr Tammy Hume .


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