Initially strange but strangely moreish – I would definitely urge you to try these!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 tsp oil (coconut goats butter or ghee)
- 1 small onion chopped
- 500 g lean organic beef mince
- 2 eggs
- 1/2 cup pumpkin puree
- 125 g can sweetcorn drained
- large handful of salted tortilla chips crushed
- 1 tsp ground cumin
- 1 tsp smoked sweet paprika
- Sea salt and ground black pepper
- 1 small avocado
- 1 cup homemade cream cheese or I use spreadable goats cheese
- 1 tsp lemon or lime juice
- chilli flakes optional
Ingredients
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Instructions
- 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.
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