Farmhouse Bar-B-Que Muffins
Very good. Great to bake and then keep warm in a crock-pot until ready to eat.
Yield
10 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
buttermilk biscuits
refrigerated |
*
|
| 1 | pound |
beef chuck
ground |
|
| ½ | cup |
ketchup
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | cup |
cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
buttermilk biscuits
refrigerated |
*
|
| 453.6 | g |
beef chuck
ground |
|
| 118 | ml |
ketchup
|
|
| 45 | ml |
brown sugar
|
|
| 15 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
chili powder
|
|
| 237 | ml |
cheese
shredded |
|
Directions
Seperate into 10 bisquits and flatten into 5-inch circles.
Press each into the bottom and sides of a greased muffin cup; set aside.
Brown the beef in a frying pan and drain well.
In a small bowl, mix the ketchup, sugar, vinegar and chili powder, stirring to mix well.
Add to meat and mix well.
Divide the meat mixture among the cups, using about ¼ cup for each.
Sprinkle with the cheese.
Bake at 375 or 18 to 20 minutes or until golden brown.
Cool 5 minutes before removing from tin.
