A great way to pack vegetable and protein, this is becoming my "go to" alternative when I want to use up vegetables and mince meat in a quick and easy way. It's also great for packed lunch or chopped up with salad a few days later. You can vary proportions of meat and veggies, or even make them meat only.

I usually make them healthy, with lean mince and not too much cheese - you can use less cheese if you are using cheese with sharp taste, like parmesan. Variations of this recipe are endless, depending on your taste and what you have in the fridge, but I have included some notes on the consistency of the batter that is needed for the muffins to bake within the specified time. Other vegetables that would work well are peas, finely chopped boiled green beans, steamed chopped spinach (water squeezed out). 1 eggs should be sufficient even if you double the quantity -it's a binding agent.

I have used chickpea flour as a base to avoid gluten and grains, and you may have to vary the quantity to get the right consistency, depending on vegetables you use or if you are using liquid-ingredients, such as tomato sauce. In this version, i started with 1/2 cup, mixed, and then added another 1/2 cup twice.

You can make this as meatloaf or other shapes, but I like the muffins as they are easy to portion and serve, and look good on a plate.