Bolognese Muffin

Prep
Time
1 hour min
Cook
Time
1 hour min
Ingredients
Muffin Ingredients
1 cup x Buttercup (melted)
1¾ cup x Wheat Flour
1 table spoon x Baking Powder
1 table spoon x Dried Rosemary (or any dried/fresh herbs)
1 cup x Low-fat milk
1 table spoon x Yogurt / Sour Cream
Bolognese Ingredients
400g x Minced Meat
3 x Tomato (diced)
6 cloves x Garlic (finely chopped)
3 large x Onions (diced)
250g x Tomato Puree
1 x Carrot (diced)
250g x Button Mushrooms
4 slices x Cheddar Cheese
1 cube x Chicken Stock
2 cups x Water / Mixed herbs/any herbs according to preference / Olive Oil / Salt and Sugar to taste
Method
Bolognese sauce:
1. Heat olive oil and brown the garlic and onions until softened.
2. Add minced meat and cook until the juices reduce.
3. Then add in the mushrooms, carrots and mixed herbs. Mix evenly.
4. Add tomato puree and water, stir and add chicken stock cube.
5. When the sauce thickens, add cheddar cheese, salt and sugar. Continue cooking until the sauce dries out. Season to taste.

Muffin:
1. Sift wheat flour and baking powder into a bowl. Add the dried rosemary and mix evenly. Make a well in the center of the flour mixture.
2. In another bowl, mix the milk, yogurt/sour cream, melted butter and eggs together. Pour this mixture into the flour well and mix evenly.
3. Pour the Bolognese sauce into this muffin mix and stir well.
4. Heat the oven to 170°C. Fill two-thirds of the muffin pan with the mixture and bake for 18 to 20 minutes, or until golden.

Serve warm.