Ingredients
- 2 tablespoons olive oil, plus extra for greasing.
- 1 small (100g) brown onion, chopped.
- 500 g beef mince.
- 2 eggs.
- 1/2 cup pumpkin puree.
- 125 g unsweetened corn kernels, drained.
- large handful of salted corn chips, crushed.
- 1 teaspoon cumin, ground.
- 1 teaspoon smoked paprika.
- sea salt, to taste.
- freshly ground pepper, to taste.
- 1 small avocado.
- 1 cup homemade Cream Cheese.
- 1 tablespoon lemon juice.
- chilli flakes (optional).
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and grease an 8-cup muffin tin.
2. Heat olive oil in a small frying pan over medium heat and saute the onion for about 3 minutes, or until soft.
3. Transfer onion to a bowl, toss in the mince, eggs, pumpkin puree, corn kernels, crushed corn chips and spices and season with a good pinch each of sea salt and pepper.
4. Using your hands, mix well until all the ingredients are incorporated. Divide the mixture into 8 and press into the prepared muffin tin, pushing down firmly.
5. Bake for 25 minutes, or until the meat is cooked through and the top is lightly browned. Remove from the oven and cool before serving.
To make the Topping:
1. Blend the avocado, homemade Cream Cheese and citrus juice in a blender or using a stick blender, then dollop a tablespoonful on top of each meffin.
2. Sprinkle with the remaining corn chips and chilli flakes.
Note
Today we're bringing you one of Sarah's most popular recipes; the Meffin. That's right, Meffins. What is a Meffin, you ask? Well it's a savoury meat muffin, full of hearty protein to curb sugar cravings. This one has a Mexican twist, including a kick of spice to rev up your metabolism. Meffins aren't just about their catchy name, they're also toteable. These are great to make ahead of time and tote to work for breakfast or have for lunch with some greens on the side.
Ingredients
- 2 tablespoons olive oil, plus extra for greasing.
- 1 small (100g) brown onion, chopped.
- 500 g beef mince.
- 2 eggs.
- 1/2 cup pumpkin puree.
- 125 g unsweetened corn kernels, drained.
- large handful of salted corn chips, crushed.
- 1 teaspoon cumin, ground.
- 1 teaspoon smoked paprika.
- sea salt, to taste.
- freshly ground pepper, to taste.
- 1 small avocado.
- 1 cup homemade Cream Cheese.
- 1 tablespoon lemon juice.
- chilli flakes (optional).
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and grease an 8-cup muffin tin.
2. Heat olive oil in a small frying pan over medium heat and saute the onion for about 3 minutes, or until soft.
3. Transfer onion to a bowl, toss in the mince, eggs, pumpkin puree, corn kernels, crushed corn chips and spices and season with a good pinch each of sea salt and pepper.
4. Using your hands, mix well until all the ingredients are incorporated. Divide the mixture into 8 and press into the prepared muffin tin, pushing down firmly.
5. Bake for 25 minutes, or until the meat is cooked through and the top is lightly browned. Remove from the oven and cool before serving.
To make the Topping:
1. Blend the avocado, homemade Cream Cheese and citrus juice in a blender or using a stick blender, then dollop a tablespoonful on top of each meffin.
2. Sprinkle with the remaining corn chips and chilli flakes.