Initially strange but strangely moreish – I would definitely urge you to try these!
Mexican Nacho Meffins
From 'I Quit Sugar For Life' by Sarah Wilson
Preheat the oven to 160oC and grease an 8 cup muffin tin.
Heat the oil in a small frying pan, over a medium heat and sauté the onion until soft.
Transfer the onion to a bowl and add the mince, eggs, pumpkin puree, sweetcorn, crushed tortilla chips, spices and salt and pepper.
Mix well with your hands until everything is incorporated, then press the mixture into the prepared muffin tins.
Bake for 25 minutes, until the meat is cooked through and the top is lightly browned.
Blend the avocado with some cream cheese and citrus juice in a blender then dollop a teaspoon full on each meffin and sprinkle with the remaining tortilla chips and chilli flakes.
Cooked meffins will keep in the fridge for a few days on in the freezer for 2-3 months.