Ingredients for Country Barbecue Muffins
- Refrigerated Buttermilk Biscuits
- 1 pound ground beef
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- Cider Vinegar
- 1 teaspoon chili powder
- Cheddar Cheese
- Rotel Diced Tomatoes
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How to Make Country Barbecue Muffins
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Separate refrigerated biscuit dough into 10 biscuits.
- Gently flatten each biscuit into a 5-inch circle.
- Press each biscuit into the bottom and up the sides of a greased muffin cup, forming a crust.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon.
- Drain off any excess grease.
- If desired, stir in the undrained canned diced tomatoes.
- In a small bowl, whisk together the ketchup, brown sugar, vinegar, and chili powder until smooth.
- Add the ketchup mixture to the ground beef and tomatoes. Stir well to combine.
- Divide the meat mixture evenly among the biscuit-lined muffin cups, using about 1/4 cup per cup.
- Sprinkle each mini-meatloaf with shredded cheddar cheese.
- Bake for 18-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for 5 minutes in the muffin tin before carefully removing and serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
36g
Fat
30g
Carbs
6g
