The Wanderer In Review

Features Reviews Technology Cooking Destinations Stories Fishing
Magic Muffins
Easy to make and handle while on the road, these moreish muffins are a great way to use up leftovers
Words and Images by: LYNN BAIN

When you’re on the road, food that is easily stored and can be eaten on the go is a lifesaver. The following recipes are simple to create using a muffin tin and don’t compromise on flavour.


While they may be full of tasty, savoury flavour, you’ll find these little meatloaves look very much like iced cupcakes.

Preparation time: 10 minutes

Cooking time: Approx. 20 minutes

The following quantity will make 10 meatloaves.

Handy Hint 1: You could halve the quantities used in this recipe, however I have found many uses for any leftover meatloaves. For example, use some of the leftover meatloaves crumbled into a few beaten eggs and cooked for a variation of plain scrambled eggs. Slice up some of the leftovers for a great meatloaf and tomato sauce ‘sanger’ for lunch. You could also use the meatloaves as the patty for a quick and succulent hamburger or slider. Try using any leftover potato mash for a sauteed golden brown potato cake to have with your breakfast bacon and eggs or grilled tomato.

Handy Hint 2: You can substitute sweet potato mash for the potato. Also try using either celeriac or parsnips as either part or all of your mash.

Handy Hint 3: Perhaps substitute pork, chicken or lamb for the beef mince.

Handy Hint 4: Try the herb of your choice in these meatloaves. For example, rosemary with lamb mince, thyme with chicken mince or sage with pork mince.

Handy Hint 5: Sprinkle either chopped chives or a little dried chilli flakes over the top of the mash ‘icing’ for a realistic cupcake look.


  • 3 potatoes, peeled and cut into small cubes
  • 750g beef mince
  • 1 small onion, very finely chopped
  • 1 clove garlic, crushed
  • 2 heaped tablespoons rolled oats
  • 1 egg, lightly beaten
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1/2 cup milk
  • 2 tablespoons butter
  • Freshly ground salt and pepper


Preheat your oven to 350F/180C. In a medium sized saucepan, cover the potato with lightly salted cold water. Bring to a boil and cook until the potato is just tender. The smaller you cube the potato the faster it will cook.

In a bowl, combine the mince, onion, garlic, rolled oats, egg and parsley. Mix together well. Line the muffin cups with muffin papers or just spray with non-stick cooking spray. Divide the mixture evenly into the cups.


In addition to being a delicious breakfast (think a more portable version of bacon and eggs), these cups also make either a great snack or light lunch.

Preparation time: Five to 10 minutes

Cooking time: Approx. 15 minutes

The following quantity will make six breakfast cups.

Handy Hint 1: You could add a dash of Tabasco, a small pinch of chilli flakes, or a slice or two of finely chopped chorizo or salami to the mixture. Chopped spinach or kale also works well. I am a big fan of the option of adding a small splash of soy sauce and some finely chopped green shallot to the basic mixture.

Handy Hint 2: You can use whatever type of bacon you have on hand in these breakfast cups, however I find that streaky bacon is the easiest to line the muffin tins with.

Handy Hint 3: Even if you are using a non-stick muffin tin, spray a little non-stick cooking spray on it to ensure your breakfast cups will come out easily.


  • 6 rashers of bacon, cut crossways into thirds
  • 3 eggs
  • 1/2 cup long life cream
  • Freshly ground salt and pepper
  • 2 tablespoons finely diced capsicum (colour of your choice)
  • 1/4 cup grated cheese


Preheat your oven to 350F/180C. Remember to spray the cups in your muffin tin with non-stick cooking spray.

Cook the bacon pieces until almost crispy and then drain the pieces on some paper towel.

Place three bacon pieces into each of the sprayed muffin cups. Ensure they overlap on the bottom.

Whisk the eggs, cream, salt, and pepper together thoroughly in a small bowl. Now stir in the capsicum and grated cheese. Fill each bacon lined muffin cup with about 1/4 cup of the egg mixture.

Place the muffin tin into the preheated oven and bake for about 15 minutes or until the eggs are set in the centre.

When cooked, remove the muffin tin from the oven. Run a knife around the edge of the cup before removing from the tin.

The Breakfast Cups are now ready to serve, perhaps with hot buttered toast.

Tags: Cooking Recipes Muffins Egg Mince Camp Oven Kitchen Stove
Category: Cooking
Written: Tue 01 Aug 2017
Printed: August, 2017
Published By:

Article Photos