Homemade Savoury Mince-Filled Muffins
Golden savoury muffins filled with seasoned minced meat, onion and garlic. Easy to pack, serve and enjoy warm or at room temperature.
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.