BOLOGNESE MUFFINS

Most people have Spaghetti Bolgnese as part of the regular cooking repetoire so when I found this recipe for Bolognese Muffins I thought this was a fresh twist on an old favourite. The kids loved them and they were great in the school lunchboxes and as after school snacks.

                                                              BOLOGNESE MUFFINS
1/2 cup Olive Oil
1 small brown Onion, finely chopped
1 garlic clove, crushed
2 teasp. fresh Thyme Leaves
200g lean Beef Mince
1 T Tomato Paste
125g Cherry Tomatoes, quartered
2 T Tomato Sauce
2 cups S.R Flour, sifted
3/4 cup finely grated Parmesan
1/2 cup Milk
2 Eggs, lightly beaten
1 T finely grated Parmesan Cheese, EXTRA


1. Heat 2 teasp.oil in a medium frying pan over a medium heat. Add onion,
    garlic and thyme. Cook, stirring, for 3-4 minutes or until onion has 
    softened. Add mince. Cook, stirring with a wooden spoon to break up 
    mince for 5-6 minutes or until browned.


2. Add tomato paste and cherry tomatoes. Cook, stirring for 1 minute. Stir
   in tomato sauce. Bring to a simmer. Simmer for 3-5 minutes or until
   tomato softens, Remove from heat. Set aside to cool completely.


3. Preheat oven to 180 degrees celsius. Grease a 12 hole, 1/3 cup capacity 
   muffin pan. Combine flour and parmesan in a bowl. Make a well in the
   centre. Whisk milk, egg and remaining oil together in a jug. Add egg 
   mixture and tomato mixture to well. Stir until just combined.


4. Spoon mixture evenly between prepared holes. Sprinkle with extra 
   parmesan. Bake for 15-20 minutes or until golden and just firm to the
   touch. Stand in pan for 5 minutes. Serve warm.


COOKING HINTS FROM VON:-


* Reheat muffins in the microwave on HIGH(100%) for 20 seconds or until
   warmed.