Wednesday, September 10, 2014

BBQ Meat Muffins

My mom gave me this recipe a while ago and I honestly have no idea where she found it. But these BBQ Meat Muffins have become a favorite in our house, even with Little C. I can't quite call this a healthy recipe though because of the pre-made biscuits, BBQ sauce and brown sugar. If I ever figure out how to make it with more "real" ingredients, I will share!

On the plus side, they're not super unhealthy and are fairly easy to make. Since there are no raw ingredients once you cook the meat, it's a great dish for little ones to help you measure, mix and scoop! And even though the recipe uses a lot of meat (not inexpensive, I know!), it makes about 16 large muffins and if I have veggies with it, I almost rarely eat more than one at a meal. My husband on the other hand, depends how hungry he is and what kind of veggies I make :-)

BBQ Meat Muffins
     Yield: About 16 large muffins or 64 mini muffins
  • 2 tubes refrigerated buttermilk biscuits (16 biscuits total)
  • 2.75-3 lbs ground beef (or other meat)
  • 1 1/2 - 2 cups refried beans or bean puree
  • 3/4 cup ketchup
  • 3/4 cup BBQ sauce
  • 9 tbsp brown sugar
  • 3 tbsp cider vinegar
  • 1 tsp chili powder (add more or less to your liking!)
  • 2 cups shredded cheddar cheese
  • Large muffin tins, 1 1/2 cup ramekins and/or mini muffin tins
  1. Preheat oven to 375 degrees F. Spray muffin tins.
  2. Brown ground beef in a skillet and drain. Combine beef and beans in a large bowl.
  3. Whisk together ketchup, BBQ sauce, brown sugar, vinegar and chili powder in a bowl or large measuring cup. Pour over beef mixture and stir well.
  4. Flatten each biscuit into a 5" circle using your hands or a rolling pin. Press each into the bottom and up the sides of a greased muffin cup. If making mini muffins, cut each biscuit into four pieces and then flatten.
  5. Divide the meat mixture among the biscuit cups, using 1/4-1/3 cup filling for each large one and 1-2 tbsp for each mini one. Sprinkle with cheddar cheese.
  6. Bake until golden brown, about 15 minutes for the mini muffins and 20 minutes for large.
  7. Cool 5 minutes before removing and serving.


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