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Cheesy Mexican pork muffins
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate snack time with savory Mexican pork muffins bursting with veggies – a delicious treat for school or the office.
Ingredients:
  • Dried breadcrumbs, for coating tins
  • 18.20 gm olive oil
  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 500 g pork mince
  • 10.00 gm Mexican spice mix or taco seasoning
  • 1 small red capsicum, finely chopped
  • 1 corn cob, kernels removed
  • 60.00 ml chopped coriander, plus extra, to serve
  • 250 g packet microwave rice
  • 6 eggs
  • 300g jar chunky tomato salsa, plus extra, to serve
  • 150g (1 1/2 cups) grated cheddar cheese
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease an 8-hole Texas muffin pan with oil spray, then coat the tin with dried breadcrumbs, making sure to shake off any excess.
  • In a large non-stick frying pan over medium-high heat, heat oil. Sauté onion and garlic for 2-3 minutes. Add pork and cook for 3-4 minutes until browned, breaking up lumps with a wooden spoon. Mix in spice blend.
  • Add vibrant, crunchy capsicum and sweet corn to the pan. Saute them for 2-3 minutes, continuously stirring. Take the pan off the heat and let it cool slightly. Mix in fresh coriander and fluffy rice. Season generously and allow it to cool a bit more.
  • In a large bowl, beat the eggs and mix in the pork mixture. Fill prepared muffin pans with the mixture. Top each with salsa and cheese. Bake until golden and eggs are set, about 25-30 minutes. Remove from pans and serve with extra salsa and coriander.

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