Wednesday, February 18, 2009

Cheeseburger Mini Muffins

I made a big double batch of these muffins, then served some for lunch and put some in the freezer for future lunches.  These would be great to stock up in the freezer for on-the-go meals or quick, reheat meals--just add some carrot sticks.

Ingredients

Directions

  1. 1
    Preheat oven to 425 degrees.
  2. 2
    In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. 3
    In a mixing bowl, combine flour, sugar, baking powder and salt.
  4. 4
    In another bowl combine ketchup, milk, butter, eggs and mustard.
  5. 5
    Stir into the dry ingredients just until moistened.
  6. 6
    Fold in the beef mixture and shredded cheese.
  7. 7
    Fill greased miniature muffin cups three-fourths full.
  8. 8
    Bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  9. 9
    Cool for 5 minutes before removing from pan to wire rack.
  10. 10
    Refrigerate or freeze leftovers.

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