05 February 2013

Taco Muffins

These muffins make a nice change from the regular school sandwich and are just as good cold as they are warm.

1 cup plain flour
1 cup polenta
1 1/4 tsp chili powder (or less, to taste)
1 cup milk
125g melted butter
1 large egg
500g mince, browned and drained
3 tbsp MOO taco seasoning
2 cups grated cheese (I use tasty, use whatever you like)


Preheat oven to 200 degrees Celsius. Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter and egg together. Pour the wet ingredients over the dry ones and gently stir until the batter is evenly moistened. Add the browned mince and stir to combine. Spoon into oiled muffin cups. Bake for about 25 minutes or until a toothpick inserted into the centre comes out dry. Cool for about 15 minutes before serving.

You can add finely diced capsicum and onion if you'd like to spice them up, but we like them just as they are.

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