Lactose-Free Ground Beef Corn Muffins
Ingredients
- Ingredients
- 140 grams Corn kernel (canned)
- 1 red Bell pepper
- 1 scallion
- 1 Tbsp vegetable oil
- 2 lactose-free Slices of toast
- 250 grams lactose-free Yogurt (0.1% fat) (natural)
- 150 grams lactose-free Swiss cheese
- 400 grams Ground beef
- 2 eggs
- salt
- freshly ground peppers
- ground Caraway
- ground paprika (sweet)
- Chili powder
Preparation steps
Drain the corn kernels. Rinse, trim and cut the red bell pepper into small pieces. Rinse, trim and cut the scallion into rings. Saute the scallion and the red bell pepper in a pan in oil for 3-4 minutes until translucent over medium heat. Remove the pan from heat and stir in the corn.
Soak the slices of toast with the yogurt.
Line the wells of a muffin tin with paper cases.
Dice the cheese. Mix the ground meat with the eggs and the vegetable mixture. Add the soaked toast (including yogurt) to the ground meat mixture and mix. Season well with salt and pepper, and mix in the ground caraway seeds, paprika and a pinch of chile powder. Add the cheese cubes into the ground meat mixture.
Fill the mixture into the wells of muffin tin and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes. Remove from the oven, leave for about 5 minutes to rest and best serve warm.
