Wednesday, July 27, 2011
Now that summer vacation is finally here my house seems to be filled with nonstop hungry kids! These mini muffins are my answer to the never ending question of "What is there to eat?".
This recipe makes a bunch..as in 5 dozen. You can freeze these once they are baked and later on just take out what you need and nuke them in the microwave for a minute or so. You can switch up this basic recipe aswell. I have swapped the ketchup out for bbq sauce, I've added in spices, different cheeses and I've used diced up cooked chicken instead of the beef. You can swap the beef out for ground pork, chicken or turkey. You could even go a vegetarian route and swap the meat out for veggie crumbles. These are great for dipping in ketchup,bbq sauce, ranch or marinara sauce.
Cheeseburger Mini Muffins
1/2 lb Ground Beef (I've even use a pound)
1 Small Onion, finely chopped
2-1/2 cups All-purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
Additional Seasonings of Choice
3/4 cup Ketchup
3/4 cup Milk
1/2 cup Butter,melted
1 tsp. Prepared Mustard
2 cups (8 ounces) Shredded Cheddar Cheese
Preheat oven to 425 or 220 celcius. Grease a mini muffin tin and set aside. In a skillet, cook beef and onion over medium heat until beef is no longer pink, drain if needed.
In a large bowl, combine the flour, baking powder, salt and additional seasonings if using. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in beef mixture and cheese. Fill greased muffin tins three-fourths full.
Bake 15-18 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing to cool on wire racks. Refrigerate or freeze leftovers.
Yields: 5 Dozen
Source: Taste of Home Best Church Supper Recipes