Bolognese muffins

• 
  1/2 cup extra light olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons fresh thyme leaves
• 200g lean beef mince
• 1 tablespoon tomato paste
• 125g cherry tomatoes, quartered
• 2 tablespoons tomato sauce
• 2 cups self-raising flour, sifted
• 3/4 cup finely grated parmesan
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 tablespoon finely grated parmesan, extra

1. Step 1
   Heat 2 teaspoons oil in a medium frying pan over a medium heat. Add onion, garlic and thyme. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned.
2. Step 2
   Add tomato paste and cherry tomatoes. Cook, stirring, for 1 minute. Stir in tomato sauce. Bring to a simmer. Simmer for 3 to 5 minutes or until tomato softens. Remove from heat. Set aside to cool completely.
3. Step 3
   Preheat oven to 180°C/160°C fan-forced. Grease a 12 hole, 1?3-cup capacity muffin pan. Combine flour and parmesan in a bowl. Make a well in centre. Whisk milk, egg and remaining oil together in a jug. Add egg mixture and tomato mixture to well. Stir until just combined.
4. Step 4
   Spoon mixture evenly between prepared holes. Sprinkle with extra parmesan. Bake for 15 to 20 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes. Serve warm.