This month on my culinary adventures I venture into the sweet and sometimes savoury territory of cupcakes! Yes cupcakes have indeed saved my life many a times, I have indulged in all flavours and have been suitably satisfied every time. What mother doesn’t enjoy a wholesome cupcake in their child’s lunch box or even teatime. The best part is you can hide horrible vegetables and none is the wiser. So we kick off the month with cheesy chicken cupcakes, flavoursome and loved by all you cannot go wrong with this masterpiece on your table. Also one can always rope in the children to assemble these beauties, thus a fun exercise for all. Who said cupcakes always have to be sweet, this one though savoury is even more tastier!!!!

Ingredients

1 cup large breadcrumbs
1/2 cup hard cheese
1 tablespoon olive oil
1 egg
1 pound ground chicken
1/2 cup diced red bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon dried oregano
6 fresh basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 cups red pasta sauce

Directions

In a small bowl, combine the breadcrumbs half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.

In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands. Lightly coat a mini muffin tin with cooking spray.

Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it. Sprinkle the breadcrumb/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

Bake for 25 to 30 minutes at 350 degrees, or until the tops are golden brown and the chicken is cooked through. Let rest 5 minutes.

Then using a knife, lightly loosen each cupcake from the muffin tin. Serve meatloaf cupcakes with warmed pasta sauce.

By Mayuri Jayasinghe