These pork muffins are the perfect snack to have in school or at work. They’re also super easy to make and loaded with veggies 🥬
Stuff you need
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Dried breadcrumbs, for coating tins
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1 tablespoon olive oil
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1 onion, grated
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2 cloves garlic, crushed
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500 g pork mince
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1 tablespoon Mexican spice mix or taco seasoning
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1 small red capsicum, finely chopped
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1 corn cob, kernels removed
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3 tablespoons chopped coriander, plus extra, to serve
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250 g packet microwave rice
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6 eggs
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300g jar chunky tomato salsa, plus extra, to serve
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150g (1 1/2 cups) grated cheddar cheese
How To Prepare
- Preheat oven to 180C/160C fan-forced. Grease an 8-hole Texas muffin pan with oil spray. Coat base and sides of tin with dried breadcrumbs. Shake off excess
   2. Heat oil in a large, non-stick frying pan over medium-high heat. Cook onion and garlic, stirring for 2-3 minutes. Add pork. Cook, stirring with a wooden spoon       to break up lumps, for 3-4 minutes or until browned. Stir through spice mix.
   3. Add capsicum and corn. Cook, stirring, for 2-3 minutes. Remove from heat. Cool slightly. Stir in coriander and rice. Season well. Cool slightly.
   4. Whisk eggs in a large bowl. Add pork mixture and stir to combine. Spoon mixture into prepared muffin pans. Divide salsa between each muffin. Scatter with        cheese. Bake for 25-30 minutes or until golden and eggs have set. Lift out of muffin pans to serve. Serve with extra salsa and coriander.
You’re all set! 😋
Sampled from www.taste.com.au