This week I’m featuring Coupon Project reader recipes as part of a mini “back-to-school” series! I hope these ideas will inspire you to keep things fun when packing those lunches each day.
Today’s Cheeseburger Mini Muffin recipe comes from Robin. There are a few ways this recipe can be modified, too! (Love that!)
1/2 pound ground beef ( ground turkey or chicken works well for this recipe as well )
1 small onion, finely chopped
2 1/2 Cups- All purpose flour
1 Tablespoon- sugar
2 teaspoons- baking powder
1 teaspoon- salt
3/4 Cup- Ketchup (tomato sauce can also be used as a substitute )
3/4 Cup Milk (any variety)
1/2 Cup- butter or margarine, melted
1 teaspoon- prepared mustard
2 Cups- shredded cheddar cheese
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, combine the ketchup, milk, butter, eggs, and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased miniature muffin cups three-fourths full.
Bake at 425 for 15 to 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Refrigerate leftovers.
Yield: 5 dozen (Note: Muffins may be baked in regular size muffin cups for 20 to 25 minutes, recipe makes 2 dozen.)
This is a recipe that I used for my daughters school lunchs, and I am pleased to say that my husband loved taking them to work with him as well. The recipe travels perfectly, we have used these for family picnics, baseball games, and just about any grab-n-go event we have to attend. Perfect little after school snack too! They are super hot out of the oven warm with a salad for a simple dinner, or just as yummy served room temp in a lunch box.
Robin also suggested in her email that you could modify these with ham and cheese (omitting the onion) if you wanted. I decided to go that route. I think these muffins would make a nice portable breakfast or lunch. I like the versatility of this simple recipe. As a final note, I used a dark nonstick muffin pan and found that mine were done much faster than 15 – 18 minutes. I’d start checking your muffins around 10 minutes just to make sure.