Country Barbecue Muffins Food

FARMHOUSE BARBECUE MUFFINS

Steps:

• Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

BARBECUE MUFFINS

Steps:

• Brown beef and drain.
• Add onion, brown sugar, mustard, vinegar, ketchup, and chili powder.
• Simmer mixture while preparing biscuits.
• Flatten each biscuit into a disk.
• Place biscuits in greased muffin pan.
• Add a spoonful of beef mixture to each biscuit.
• Top with shredded cheese.
• Bake at 375 degrees Fahrenheit for 18-20 minutes.

CHEDDAR BBQ MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
• Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
• Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
• Arrange on a serving platter and serve with mashed potatoes and a green salad.

COUNTRY BARBECUE MUFFINS

Steps:

• Separate dough into 10 biscuits; flatten into 5 inch circles.
• Press each into the bottom and up the sides of a greased muffin cup; set aside.
• In a skillet, brown ground beef; drain.
• Add diced tomatoes to meat if desired.
• In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth.
• Add to meat and tomatoes; mix well.
• Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each.
• Sprinkle with cheese.
• Bake at 350° for 18 to 20 minutes or until golden brown.
• Cool for 5 minutes before removing from tin and serving.

FARMHOUSE BARBECUE MUFFINS

Steps:

• Flatten Biscuits into 5 inch circles.
• Press each into bottom and sides of greased muffin pan.
• Brown Beef and drain.
• Mix other ingredients except cheese and stir.
• Add to meat.
• Pour into muffin pans.
• Sprinkle with Cheese.
• Bake at 375 degrees for 15-20 minutes or until golden brown.

COUNTRY MUFFINS

Steps:

• Place all 8 eggs in slightly warm tap water to bring the eggs to room temperature.
• Bring enough water to a boil in a medium saucepan. Quickly transfer 6 eggs into the pan. Be careful not to break the eggs. Boil for 4-5 minutes.
• In the meanwhile, add 2 cups of ice cubes to cold water in a large bowl. Once eggs are done, transfer them to the ice water. This will keep the eggs from cooking so that we will have very tender or even runny yolks inside.
• Gently tap one egg against a hard surface on their wider end. Peel off the shell a little and then blow the egg like blowing a balloon, but not aggressive. This will help with peeling eggs easily. Do the same to the rest of the eggs and refrigerate them.
• While eggs are chilling, let's make the muffin batter. First, remove sausage skins and cook on stove over medium high heat until brown. Break the sausage meat into small pieces with your spatula during cooking. Keep in mind that the sausage goes into muffin batter. The smaller are the pieces, the better. You might want to chop up the sausages a little before cooking. Once browned, remove from heat. Let cool.
• Sift flour, sugar, salt, pepper, baking powder and baking soda all together in a large bowl.
• In a separate bowl, whisk melted butter, the remaining 2 eggs, cheese, and sour cream until smooth. Gently fold wet mixture into the flour mixture. Add cooked sausage (leave out the oil from sausage) and combine until flour is gone and the batter is even.
• Now go ahead and preheat your oven to 400°F.
• Grease a 6-cup large muffin pan with butter or oil. Add a little flour into each tin and swirl to coat the tins well. Dump extra flour.
• Scoop up 2 tablespoons muffin batter into the bottom of each tin. Make a well and press a chilled egg inches Cover the eggs completely with the remaining batter. (A spoon with a little help from your finger works perfectly well for this step). Bake for 17 minutes. Let cool for 10-15 minutes before serving. Enjoy!

BARBECUE CORN MUFFINS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain and place in a bowl.
• Add brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder.
• Prepare corn bread mix according to package directions. (The water & egg(s) in ingredients can vary from different mixes, so precise amounts are not indicated in list of ingredients.).
• Fill greased muffin cups with 2 tablespoons of batter.
• Top each with 2 tablespoons beef mixture; sprinkle with cheese.
• Top with remaining corn bread mix.
• Bake at 400°F for 12-15 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• Serve warm.
• Refrigerate leftovers.