Use a muffin pan - the kind that makes 12 muffins but you can also go cupcake size
Use good stuff for greasing pan - I used my own rendered chicken fat
Moderate oven - 180c (350f IIRC)
Basic minced meat muffin:
500g (1lb) mince - any kind (chicken, beef, lamb, turkey, pork, etc) or combo - like chicken & pork
2 eggs
a medium to large onion chopped
herbs and/or spices
precook onion with some oil/fat of choice in frypan then
add to bowl with mince and eggs
mix ingredients together
spoon into muffin tray
bake until well browned (I think I gave mine about 40 mins to ensure the mince was well cooked)
Please Note
* these may be bland depending on your seasoning so pretend you are making a savoury mince and flavour accordingly
* always precook tomato, zucchini and other 'wet' vegies and reabsorb some of the liquid - I precook onion too
* if you can get good tomato paste or reduce some stock (a lot) these are both excellent additions
chicken mince: tomato, garlic & basil
chicken mince: tomato & pesto (1tablespoon)
chicken mince: oregano and lime or lemon
chicken mince: coriander (cilantro), basil and mint
beef mince: tomato, garlic & chilli
beef mince: red capsicum (bell pepper), garlic, tomato, thyme, oregano, paprika
beef mince: mushroom, zucchini, green capsicum & mixed herbs
other additions: curry
other additions: mustard
leftover mushed up tubers/vegies give them a meatloaf texture
leftover vegies chopped up give them more of a frittata effect
don't forget you can line each muffin case with bacon, or other stuff before you pour them in (I think that to line each case with silverbeet (chard) or spinach will require a wetter mix)
Please add any combos that work for you
