• Janice Tracey

Bolognese Muffins Definitely don’t knock it till you try it.



Bolognese Muffins

I’ve seen a few variations of these on various websites and always shied away from making them as the mix of ingredients just didn't sound very appetising. However a client was desperately looking for some new portable snack/breakfast/lunch ideas and this popped into my head to try as I just happened to have some leftover bolognese in the fridge.


Let’s start with the Bolognese


I make a bit of a hybrid version - 1/2 meat and 1/2 lentils, with loads of veg, working my way towards a meat free option. Check out Jamie Oliver’s Veggie Bolognese Video and this version from The Food Medic and Deliciously Ella.


I’m a bit of a ‘throw in what I’ve got’ cook So don’t worry if maybe you’ve no celery or only 1 pepper. Just use what you‘ve got. A bag of frozen peppers in the freezer can be a handy job for this type of recipe.


Bolognese/Lentil Bolognese


(makes enough for 4)


Sauté 1 large chopped onion, add 1 celery stick and 2 carrots chopped, and ½ chopped red, green and yellow pepper each, 1 garlic clove and a few quartered mushrooms if you have them.


Next add 200 gms extra lean mince (turkey or beef) and when browned add a tin of (drained) green lentils.

Stir in 1 tin chopped tomatoes, 1 tbs tomato puree, 1 beef stock cube and a handful of orange lentils. Add some water to get the required consistency remembering the orange lentils will thicken it a bit. Throw in some herbs (1 tsp or 2 of dried oregano and a sprinkle of chilli flakes). A dash of Worcester sauce does no harm.

Simmer with lid on for about 15-20 minutes and then leave lid off.




Serve with pasta or an alternative like courgetti or check the supermarket for their range of protein pasta alternatives like this one. These can help lower the carbohydrate load of the meal. A high carbohydrate evening meal can drive sugar cravings in the evaning so anything you can do to lower the load will help.



So now we have the Bolognese Sauce, it’s time to make the muffins. Its so simple - bolognese and eggs and oats.


You’ll need:

250 gms of leftover bolognese

100gms porridge oats

2 eggs (or 1 egg and 1 egg white)


Combine, mix well and pour into a silicon muffin tray (or a muffin tin, lined or oiled).


Bake at about 180 For 35 minutes. Check if cooked using a cocktail stick. If it comes out clean, you’re good to go.


Enjoy 1 or 2 of those hot or cold for breakfast, lunch or a snack.


Seriously tasty savoury mince cupcakes.




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