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Turn leftover bolognese sauce into delicious savoury muffins, perfect to pop into school lunchboxes for kids
Ingredients
- 2 medium eggs
- 100ml milk
- 75g melted butter
- 250g leftover bolognese sauce
- 120g grated cheddar cheese
- 200g plain flour
- 2 tsp baking powder
Instructions
- Preheat the oven to 180c and line a 12 hole muffin tray with cases.
- Add the eggs, milk and melted butter to a large bowl and mix.
- Add the leftover bolognese sauce and grated cheese and mix again.
- Add the flour and baking powder and mix for a final time.
- Transfer the mixture into to the muffin cases. I find the easiest way to do this is to use an ice cream scoop.
- Bake in the oven for 25 minutes.
Notes
Leftover muffins can be kept in the fridge for up to 3 days and reheated in the microwave or oven if you wish.
To freeze, allow them to cool then pop into a freezer bag. These muffins will defrost at room temperature in a couple of hours.