Gluten Free meatloaf muffins
Elements:
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- 1 cup carrot, finely diced
- 1/4 cup green pepper, diced
- 1 cup onion, diced
- 2 eggs
- 4 Tablespoons ketchup + more for topping
- 1/four cup milk or almond milk
- 1/4 cup sparkling cilantro, chopped
- 1 cup cornmeal
- 1 pound lean floor beef
directions:
- Preheat oven to 400 F
- Heat skillet to medium heat, add olive oil, inexperienced pepper, onion, garlic, and carrot. Cook for 10 mins until vegetables are cooked through and onions are translucent.
- Pour cooked vegetables into blending bowl, upload cornmeal, cilantro, ground beef, eggs, ketchup and milk.
- Mix together till completely combined. Strongly advise simply using your fingers to mix together.
- Spoon aggregate into muffin pan, filling until the threshold, add a small spoonful to round out top. (They will no longer upward push a lot) Spoon ketchup on tops if preferred.
- Bake 30 -35 minutes.
- Cut open one muffin to double check the middle is cooked through.
- Top with and clean cilantro
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