Ingredients: 

Puree in blender:

500g raw liver (any kind, including chicken)
3 eggs
3 tbsp syrup (I use marmite for a change)

Dry ingredients:

2 ½ cups wholewheat flour
1 tsp baking soda
Garlic
1 tbsp onion powder

The following optional dry ingredients can be used to produce the muffin consistency you desire.  You can add about ¾ cup of one, or a combination of several to the ingredients above:

 Wheat germ
Bran
Bulgar wheat
Brewer’s yeast
Parsley

Method:

 Add the blended mixture to the dry ingredients and stir until just mixed.  Place in greased muffin tins. Bake at 180°C for about 20 minutes. Makes 18 muffins.

 PS from Maxine:  I bake it in flat baking trays, and it only takes around 10 minutes to cook.