The Star Early Edition
30ml olive oil 1 onion, finely chopped 5ml chopped garlic 10ml dried oregano 500g beef mince 60ml tomato paste 200g cherry tomatoes,
halved 60ml beef stock salt and pepper
500ml flour 10ml baking powder 375ml grated Parmesan, plus extra 125ml milk 2 eggs 80ml oil Heat the oil in a pot and fry the onion, garlic and oregano for 5 minutes.
Add the mince. Cook, stirring with a wooden spoon to break up the mince, for 10 minutes until browned.
Add the tomato paste, cherry tomatoes and stock and simmer for another 10 minutes.
Season with salt and pepper. Set aside to cool completely.
Preheat the oven to 180°C. Grease a muffin pan.
Combine the flour, baking powder and Parmesan in a bowl. Make a well in the centre.
In a jug, whisk together the milk, eggs and oil. Pour into the flour with the mince mixture and stir until just combined. Do not over-mix.
Spoon the mixture evenly into the muffin pan, sprinkle with extra Parmesan and bake for 15-20 minutes or until golden.
Stand in the pan for 5 minutes, then remove. Freezes well.