Minced Meat Muffins – Easy Savoury Muffins with a Meaty Filling

Golden on the outside, soft inside and packed with a savoury minced meat centre, these homemade minced meat muffins turn simple pantry ingredients into a satisfying meal or snack. They are easy to portion, easy to serve and delicious warm from the oven.

A gently seasoned mince filling with onion and garlic sits inside a light savoury muffin batter, finished with a dusting of paprika before baking. The result is a handy all-in-one bite that works beautifully for lunchboxes, picnics, brunch or an informal family meal.

These savoury mince muffins are also a clever way to prepare food ahead. Make the filling first and allow it to cool, then assemble the muffins and bake until golden. Serve them on their own or add a crisp green salad for a simple lunch.

Ingredients

Mince Filling

• 500 g minced meat
• 2 onions, finely sliced
• 1 tablespoon crushed garlic
• Olive oil, for frying
• Your favourite spices, to taste
• Salt and freshly ground black pepper, to taste
• 60 ml (¼ cup) water

Muffins

• 250 ml (1 cup) cake flour
• 10 ml (2 teaspoons) baking powder
• Pinch of salt
• 2 large eggs
• 250 ml (1 cup) milk
• 125 ml (½ cup) canola oil
• Paprika, for sprinkling

Instructions

1. Soften the onions in olive oil, add the garlic, then brown the mince. Season, add the water and simmer until cooked; reduce any excess liquid and cool.
2. Heat the oven to 200°C (392°F) and prepare a 12-hole muffin tin.
3. Sift the flour, baking powder and salt. Whisk the 2 eggs, milk and canola oil separately, then fold into the dry ingredients just until combined.
4. Spoon batter into the muffin cups, add the cooled mince and cover with the remaining batter, leaving room to rise.
5. Dust with paprika and bake for 20–25 minutes, until golden and the batter is set. Rest briefly in the tin before serving.

Homemade Savoury Mince-Filled Muffins

Irene Muller

Golden savoury muffins filled with seasoned minced meat, onion and garlic. Easy to pack, serve and enjoy warm or at room temperature.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Light Meal, lunch, Snack

Cuisine South African

Servings 12 muffins

Ingredients

  

Image supplied by Irene Muller, illustrated via AIMince Filling

• 500 g minced meat
• 2 onions finely sliced
• 1 tbsp crushed garlic
• olive oil for frying
• favourite spices to taste
• salt and black pepper to taste
• 60 ml water ¼ cup

Muffins

• 250 ml cake flour 1 cup
• 10 ml baking powder 2 tsp
• 1 pinch salt
• 2 large eggs
• 250 ml milk 1 cup
• 125 ml canola oil ½ cup
• paprika for sprinkling

Instructions

 

Prepare the Mince Filling

• Heat a little olive oil in a large frying pan over medium heat. Add the finely sliced onions and cook, stirring, until softened and lightly golden. Stir in the crushed garlic and cook briefly until fragrant.
• Add the minced meat, increase the heat and break up any clumps with a wooden spoon. Cook, stirring, until evenly browned, then add your preferred spices, salt and black pepper.
• Pour in 60 ml (¼ cup) water. Cover, reduce the heat and simmer until the mince is tender and thoroughly cooked. If the filling is watery, uncover and cook off the excess liquid. Set aside to cool before filling the muffins.

Make the Muffins

• Preheat the oven to 200°C (392°F). Grease a 12-hole muffin tin thoroughly with non-stick cooking spray or line it with muffin cases.
• Sift the cake flour, baking powder and salt into a large mixing bowl. In a separate bowl, whisk the 2 eggs, milk and canola oil until evenly combined.
• Pour the wet mixture into the dry ingredients. Fold gently just until the flour is incorporated; avoid prolonged mixing.
• Divide some batter among the prepared muffin cups, filling each almost halfway. Spoon about 2 tablespoons of cooled mince into the centre of each. Cover with the remaining batter, using about 1 tablespoon per muffin and leaving room for the muffins to rise. The yield will depend on the size of the tin.
• Sprinkle the tops lightly with paprika. Bake for 20–25 minutes, until golden and the tops spring back when gently pressed. Check that the batter is set by inserting a skewer into the muffin portion beside the filling; it should come out without wet batter.
• Leave the muffins in the tin for a few minutes to firm up, then carefully transfer them to a wire rack. Serve warm, with a crisp salad if desired.

Notes

Allow the filling to cool before assembling. The yield of 12 muffins is approximate and depends on the size of the muffin tin. Allow extra time for cooking and cooling the mince filling.

Keyword Eggs, Flour, Garlic, Milk, Mince, Onions