Mini Meat Muffins Recipe
|
*all images for illustration purposes only, they do not show the finished recipe unless stated. |
Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.
Today we look at how to make adorable little meat muffins. It is up to you how you want to use these, you could put two on a plate with some accompaniments and make a tasty and different meal, or you could have these as a funky starter, or even leave them to cool and then take them to work as a tasty snack. They give you a dose of protein and carbohydrates so they are a fantastic snack which will leave you feeling full for hours afterwards.
Ingredients:
- - 1 egg
- - Half a cup of milk
- - 3/4 of a cup of soft white bread crumbs
- - 1 1/2 teaspoons of salt
- - 1/4 teaspoon of pepper
- - 1lb ground chuck steak
What you need to do:
This is quite an easy recipe really. Crack the egg into a large mixing bowl being careful not to get any shell into it! Then beat it slightly so it is mixed well, now stir it continuously while adding in the milk and the breadcrumbs. Add the salt and pepper to taste, personally I prefer a bit more pepper and a bit less salt, but try it with the quantities above and see what you think of that first.
Now is the messy part, add in the ground meat and mix it up well by hand so it turns into one meaty mess. Make sure there aren’t any sections of meat which don’t have any of the mixture on them.
Now preheat the oven to 350 degrees and while that is heating grab a muffin tin and spray each section with some non stick spray so you can get them out easily afterwards. Fill as many of the sections as you can with the meat mix, and if you have any spare liquid in the bowl afterwards I’d just pour that evenly onto the meat muffins so they all have a good coating of it, or brush it onto the top if you want.
Bake them for 35 – 40 minutes, then remove the tin and allow it to cool for 10 minutes before you pop them out onto a wire rack to cool further. If you want to eat them straightaway then either use a meat thermometer to make sure the middle is cooked or cut each one open first as this is not a normal muffin! If you don’t want to eat them straightaway then wrap each one in aluminum foil and pop them into the freezer, then once you get them out bake them for 30 minutes in that foil to defrost and warm them, then take them out of the foil and bake for another 5 – 10 minutes to remove any moisture and finish them off.
Voila!