Mini lamb cupcakes.
Low FODmap, gluten free and organic. Ground lamb–veggie cupcakes.
– organic ground lamb meat 250g – 500g
– 16 (250g) mini yorkshire puddings (wheat free, gluten free; I’ve used Sainsbury’s Freefrom Yorkshire Puddings.); you can also make puddings from a scratch (remember to use gluten free mix)
(ISABEL’S YORKSHIRE PUDDING MIX SACHET 100G)
– spices: coarse salt, ground pepper, warm paprika powder
– organic veggies: peeled plum tomatoes from a can (in a tomato juice), finely chopped cucumber & lettuce
– olive oil for frying
Hot the pan, add a splash of olive oil, brown ground lamb and add spices. Add tomatoes, tomato juice, cucumber and lettuce. Stir continuously, bring to the boil. Warm yorkshire puddings in the oven. It takes around 8-10 minutes (depending on the brand). Stuff piping hot puddings with ground lamb, serve and enjoy!
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