Ingredients
- 1 tablespoon extra virgin olive oil.
- 350 g beef mince.
- 2 cloves garlic, minced.
- 2 teaspoons oregano, dried.
- 1 small (100g) onion, finely diced.
- 1 small (100g) zucchini, grated, with excess moisture squeezed out.
- 1 small (250g) sweet potato.
- 1/4 cup tomato paste, plus extra for topping.
- 2/3 cups arrowroot flour.
- 2 medium eggs.
- 10 g chives, finely chopped, to garnish.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 12-hole muffin tin.
2. Mix all the ingredients, except chives in a large bowl, until well combined.
3. Spoon the mixture evenly into the muffin tin, push down firmly so the muffin holes are packed tight. Spread some more tomato paste on each muffin, then place into the oven and bake for 20 minutes, until cooked through.
4. Spread over a little tomato paste, sprinkle with chives and serve with a leafy green salad.
A meffin is simply a savoury meat-filled muffin, designed to fill you up and be grabbed on the go. We've combined some classic meatloaf flavours in these meffins, but packed them with veggies to make a more nutritious meal.
Ingredients
- 1 tablespoon extra virgin olive oil.
- 350 g beef mince.
- 2 cloves garlic, minced.
- 2 teaspoons oregano, dried.
- 1 small (100g) onion, finely diced.
- 1 small (100g) zucchini, grated, with excess moisture squeezed out.
- 1 small (250g) sweet potato.
- 1/4 cup tomato paste, plus extra for topping.
- 2/3 cups arrowroot flour.
- 2 medium eggs.
- 10 g chives, finely chopped, to garnish.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 12-hole muffin tin.
2. Mix all the ingredients, except chives in a large bowl, until well combined.
3. Spoon the mixture evenly into the muffin tin, push down firmly so the muffin holes are packed tight. Spread some more tomato paste on each muffin, then place into the oven and bake for 20 minutes, until cooked through.
4. Spread over a little tomato paste, sprinkle with chives and serve with a leafy green salad.