Protein20gFat14gCarbs5g

Mexican Nacho Chilli Cheese Muffins

These spicy little numbers pack a serious chilli punch ??? . Of course you could always put less chilli in, but where's the fun in that! Each of these meaty chilli muffins has a huge 20g of protein – sure to keep you full for a while, and with just 5g of carbs there's no carb siestas required.

By Luke Hopkins  Print

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  • Prep 20 MINS
  • Cook 35 MINS
  • Yields 12 big muffins

Ingredients

The mince mixture

 250g lean beef mince (you can use other meats too)

 1 medium onion, finely diced

 1 pack of chilli seasoning mix

 2 tsp of chilli flakes (or fresh chilli if you have it)

 1 heaped Tbsp of tomato paste

 100g of tinned black beans (drained)

 100g of corn kernels (drained or fresh)

 1 tsp olive oil

The Muffins

 1 packet of Savoury Muffin Mix

 200g of reduced fat tasty cheese, grated

 3 extra large eggs (60g)

 1 cup (250ml) water

Directions

Preparation

1Set your oven to 170°C and preheat for 15 minutes.

2Line a muffin tin with 12 muffin wrappers.

3Place a large fry pan on a hot stove

Cook the Mince Mixture

1Add the olive oil and chopped onion to the fry pan and fry for a few minutes until it's nice and browned (that's the flavour).

2Add the seasoning sachet (see notes below) and mix through the onion, frying for a minute or two to release the flavours.

3Then add the mince and cook for about 5 minutes or until it's done. Once it's done then add the black beans, corn kernels, chilli flakes and tomato paste, stir through and cook for a couple of minutes then set aside to cool slightly.

Step 1: Mix

1Empty the packet of Savoury Muffin Mix into a large mixing bowl and make a well in the center.

2In a separate bowl, whisk together the eggs, water and milk. To this mixture add the grated cheese and mince mixture

3Pour this mixture into the dry mix and gently fold until combined. For best results, do not over mix.

Step 2: Spoon

1Using a tablespoon, portion the mixture into the muffin wrappers and add more cheese if desired.

Step 3: Bake

1Bake for 35-45 minutes at 170°C until golden brown. Let your muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Topping Time!!

1Decorate with your topping of choice, we've gone for some guacamole and a corn chip but you could do sour cream & sweet chilli sauce, cream cheese, or some spicy salsa!

Storage

1Once cooked and cooled, keep in the fridge & consume within 5 days.

Make sure to used a spice mix which doesn't have sugar as the first ingredient! If you have the time, you can always make up your own chilli spice mix, here's a great recipe to try: http://chewtown.com/2016/02/mexican-chili-spice-mix/

Nutrition Facts

Serving size1g
Energy241 Cal (1,008 Kj)
Protein20g
Fat, total14g
- Saturated fat3g
Carbohydrate, total5g
- Sugar2g
Dietary fibre7g
Sodium371g

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