Potato Top Mince Muffins

Dr Tammy Hume, Chiropractor and cook extraordinaire, shares with us one of her favourite go-to recipes! If you are looking for something that will nourish and satisfy you, this will hit the spot!

Loved by both little and big kids aka husbands. These meat muffins are fabulous as an easy dinner and great for leftover lunches.

They are a BIG hit and also a great way for little people to get the taste for additional veggies.

So many ways to serve these … I like turning them into something that looks like a potato top pie. Something that used to be one of my childhood favs.

I’m a big fan of mixing things up. So feel free to get creative. Use this recipe as a base and tweak it to suit you and your families tastes and most importantly ENJOY.

This recipe makes 12 decent sized meat muffins (I tend to get carried away with the veggies so usually makes a few more). You can also turn some into mini muffins, which make good easy to hold snacks or lunch box items for your little people.

Ingredients:

• 1 tbsp coconut oil OR butter
• 1 x medium onion, minced or finely diced
• 2 med carrots (finely diced)
• 4 button mushrooms, finely diced
• 1 x courgette, finely diced and / or some finely shredded green leafies e.g. spinach / silverbeet
• 1 – 2 cloves garlic (minced)
• 500 g beef mince
• 250 g pork or lamb mince
• ½ cup tomato puree
• ½ cup almond meal (can substitute for ¼ c coconut flour)
• 1 egg, beaten
• 1 tbsp tomato paste
• 2 tsp dijon mustard
• 1 tsp apple cider vinegar
• salt & pepper to season
• ½ tsp oregano

Putting it together:

• Preheat oven to 180 degrees celsius
• Place oil in saucepan and add onions, carrots & garlic (and any other veggies you are using) and saute for 5-7 minutes until tender and set aside
• Place remaining muffin ingredients in a large bowl and mix together until combined. Then add veggie mixture and combine.
• Divide mixture evenly into muffin tins. Press down so the tops are flat (not a must but makes it easy to put toppings on)
• Bake for approx 30 minutes or until fully cooked. You may need to turn the tray around at the half way point to make sure they cook evenly.
• Remove muffins from pan

To Serve:

• Top with a little homemade tomato sauce or tomato puree and a dollop of mashed potato, sweet potato or cauliflower. Add a sprinkle of cheese if you like.
• Put back in oven and grill slightly so tops become golden and cheese melts.
• Can be eaten on their own or alongside some extra veggies or a side salad.

Are you struggling with energy, digestive issues, brain fog, joint pain or your weight?
Are you feeling stress and overwhelmed about what is the best way to feed your family?
Do you want to feel great in your body?

The Eat for Life Cooking Workshop is the missing gap between KNOWLEDGE & IMPLEMENTATION

Where we will take you by the hand and help you make the transition from KNOWING what to do, to actually DOING it!

In this four hour interactive workshop you’ll be learning:

• How to create a weekly menu
• How to find the best deals and make it affordable
• Food quality and what you should be prioritising your budget on
• Food Prep… we’ll be covering how to PREP for the week, to minimise your time in the kitchen with both cooking and cleaning
• Food Demo… we’ll be showing you how to create some of our favourite meals in the kitchen (and best yet, you’ll actually get to eat them)! We’ll be covering options right through from breakfast to dinner to sweet treats!

*This Event has since past.