Name: Taco Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Mexican
Ingredients: 100 g ground beef; 1 tbsp margarine or oil; 1 tbsp taco seasoning; 3 dl wheat flour; 3 dl fine whole wheat flour; 2 tsp baking powder; 0.5 tsp salt; 4 pcs egg; 400 g plain yogurt; 50 g rapeseed oil; 24 pcs nacho chip; 4 tbsp canned corn

UntrainedChef

Tips from the kitchen

Pull the beef off the heat as soon as it's cooked through and the seasoning is stirred in. It keeps cooking in the pan from residual heat, and you want it to cool down a bit before it goes into the batter, otherwise it can start cooking the eggs.
Don't overmix once the wet and dry ingredients come together. Stir until you just can't see dry flour anymore. Overmixed muffin batter goes dense and tough.
The doubled-up muffin cups are worth the extra paper. These are heavier than a standard muffin because of the meat and yogurt, and a single cup can buckle and tip. Use two cups per muffin.
They're done when the tops are golden and a skewer comes out clean. The nacho chip on top will look very dark by then, which is fine. Start checking at 20 minutes.

Ways to vary it

Leftover taco mince works great here instead of freshly fried beef. That's actually what this recipe was made for. Just make sure it's not too wet or it'll throw off the batter.
You can swap the corn for a spoonful of pickled jalapeños if you want a bit of heat, or stir in some grated cheddar along with the nachos. Both work well with the taco seasoning.
Ground chicken or turkey works in place of beef if that's what you have.

Storage & leftovers

Keep them in an airtight container in the fridge for up to 3 days. They freeze well too, just wrap them individually and they'll keep for about a month. Reheat in the oven at 160°C for 10 minutes rather than the microwave, which makes the nachos go soggy.