Cheesy Mexican Pork Muffins

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Spruce up snack time with cheesy Mexican pork muffins. Loaded with veggies, these morsels are the perfect school or work treat.

All you have to do is throw all your ingredients of Cheesy Mexican Pork Muffins

  1. Dried breadcrumbs, for coating tins
  2. 1 tablespoon olive oil
  3. 1 onion, grated
  4. 2 cloves garlic, crushed
  5. 500 g pork mince
  6. 1 tablespoons Mexican spice mix or taco seasoning
  7. 1 small red capsicum, finely chopped
  8. 1 corn cob, kernels removed
  9. 3 tablespoons chopped coriander, plus extra, to serve
  10. 250 g packet microwave rice
  11. 6 eggs
  12. 300g jar chunky tomato salsa, plus extra, to serve
  13. 150g (1 1/2 cups) grated cheddar cheese

The instruction how to make Cheesy Mexican Pork Muffins

  1. Preheat oven to 180C/160C fan-forced. Grease an 8-hole Texas muffin pan with oil spray. Coat base and sides of tin with dried breadcrumbs. Shake off excess
  2. Heat oil in a large, non-stick frying pan over medium-high heat. Cook onion and garlic, stirring for 2-3 minutes. Add pork. Cook, stirring with a wooden spoon to break up lumps, for 3-4 minutes or until browned. Stir through spice mix.
  3. Add capsicum and corn. Cook, stirring, for 2-3 minutes. Remove from heat. Cool slightly. Stir in coriander and rice. Season well. Cool slightly.
  4. Whisk eggs in a large bowl. Add pork mixture and stir to combine. Spoon mixture into prepared muffin pans. Divide salsa between each muffin. Scatter with cheese. Bake for 25-30 minutes or until golden and eggs have set. Lift out of muffin pans to serve. Serve with extra salsa and coriander.

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