Savory Mince Muffin (quiche) with Avo 'frosting'

Serves 6

500 g mince

2 tsp hot paprika powder (optional)

2 tsp steak seasoning spices

1 tbsp tomato puree

2 x-large eggs

¼ cup milk

1 tbsp ketchup (tomato sauce)

Avocado puree

Sandwich bag / piping bag

Boiling water – about 1/8 cup

Sweet chilli sauce  

 

Heat your pan on the stove on high heat. Dry fry the mince till it starts to stuck to the pan. Splash in the boiling water and stir the whole time, breaking all the mince lumps down. Add the paprika, steak seasoning and tomato puree. Make sure that all the water is eventually evaporated. Remove from stove and let it cool down a bit.

 

Preheat your oven to 180 oc. Beat the eggs, milk and ketchup together. Mix the egg mixture in with the mince mixture. Grease a 6 mega-muffin pan. Spoon in the mince mixture and bake for 30 minutes, or till centers are set.

 

Remove from the oven, let it cool a bit, remove carefully.

 

Spoon the avocado puree into a sandwich bag / piping bag. (If you use a sandwich bag, cut off a smallish corner and use that as a piping bag.) Pipe the avo puree on top of the mince cupcake and decorate. Drizzle with sweet chilli sauce.

Recipe and Photo: Alma Pretorius