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<blockquote data-quote="Defren" data-source="post: 314586" data-attributes="member: 41817"><p><span style="font-size: 18px">Curried Beef, Coleslaw, & Mushroom Frittata Muffins</span></p><p></p><p>Makes 36 muffins</p><p></p><p> 1 onion, diced</p><p> 1 heaping tablespoon of coconut oil</p><p> 1 pound of mushrooms, thinly sliced</p><p> 1 tub lowest carb coleslaw</p><p> 1 pound of mince</p><p> 1 heaping tablespoon of curry powder </p><p> ½ cup coconut milk</p><p> 20 large eggs</p><p> 5-6 tablespoons of coconut flour</p><p> Sea salt</p><p> Freshly ground black pepper</p><p></p><p></p><p>preheat the oven to 375 F. Chop and slice veggies.</p><p>Heat the coconut oil in a large cast iron or solid based frying pan over medium heat. Once the pan is hot, throw in the onions with some salt and pepper and sautee them until they are soft and translucent.</p><p>Next, add the mushrooms and cook them until the liquid had evaporated.</p><p>Put in the mince and cook it until it's no longer pink. Season the meat mixture with the curry powder and add more salt and pepper to taste. Then stir in the coleslaw.</p><p>Put paper cases into your muffin tin, or if your like me, put your silicone ones ready on a baking sheet.</p><p>Put the mince mixture evenly into the cases.</p><p>Crack the eggs into a large bowl and whisk in the coconut milk.</p><p>Ladle or spoon the egg mixture on top of the mince, don't fill as the muffins rise during cooking. </p><p>Cook for around 15 minutes, then turn the tray and cook for an additional six minutes.</p><p>Once cooked, allow the muffins to cool slightly in the cases, then remove from cases and put onto a wire cooling rack.</p><p></p><p>Enjoy...</p></blockquote><p></p>
[QUOTE="Defren, post: 314586, member: 41817"] [size=5]Curried Beef, Coleslaw, & Mushroom Frittata Muffins[/size] Makes 36 muffins 1 onion, diced 1 heaping tablespoon of coconut oil 1 pound of mushrooms, thinly sliced 1 tub lowest carb coleslaw 1 pound of mince 1 heaping tablespoon of curry powder ½ cup coconut milk 20 large eggs 5-6 tablespoons of coconut flour Sea salt Freshly ground black pepper preheat the oven to 375 F. Chop and slice veggies. Heat the coconut oil in a large cast iron or solid based frying pan over medium heat. Once the pan is hot, throw in the onions with some salt and pepper and sautee them until they are soft and translucent. Next, add the mushrooms and cook them until the liquid had evaporated. Put in the mince and cook it until it's no longer pink. Season the meat mixture with the curry powder and add more salt and pepper to taste. Then stir in the coleslaw. Put paper cases into your muffin tin, or if your like me, put your silicone ones ready on a baking sheet. Put the mince mixture evenly into the cases. Crack the eggs into a large bowl and whisk in the coconut milk. Ladle or spoon the egg mixture on top of the mince, don't fill as the muffins rise during cooking. Cook for around 15 minutes, then turn the tray and cook for an additional six minutes. Once cooked, allow the muffins to cool slightly in the cases, then remove from cases and put onto a wire cooling rack. Enjoy... [/QUOTE]
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