Country Barbecue Muffins Recipes

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BARBECUE MUFFINS



Barbecue Muffins image

Make and share this Barbecue Muffins recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 30m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/4 cup onion, chopped
3 tablespoons brown sugar
1 tablespoon mustard
1 tablespoon vinegar
1 cup ketchup
1/2 teaspoon chili powder
1 (10 count) can biscuits
1/4 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 363, Fat 17.7, SaturatedFat 5.9, Cholesterol 35.6, Sodium 683.4, Carbohydrate 37.4, Fiber 1.1, Sugar 11, Protein 13.9

FARMHOUSE BARBECUE MUFFINS



FARMHOUSE BARBECUE MUFFINS image

My Grandson Jordan and his sister Kylie love these supper or lunch muffins.

Provided by Lynda Sweezey

Categories     Beef

Time 35m

Number Of Ingredients 7

1 tube(10oz) refrigerated buttermilk bisquits
1 lb lean ground beef
1/2 c catsup
3 Tbsp brown sugar
1 Tbsp vinegar
1/2 tsp chili powder
1 c shredded cheddar cheese

Steps:

  • 1. Preheat oven to 375. Separate dough into 10 biscuits;flatten into 5" circles. Press each into bottom and up sides of a greased muffin cup;set aside.
  • 2. In a skillet,brown ground beef;drain. In a small bowl,mix catsup,brown sugar,vinegar,& chili powder;stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit cups,using about 1/4 cup each. Sprinkle with cheese.
  • 3. Bake at 375 for 18-20 minutes,or until golden brown. Cool 5 minutes before removing from tin and serving.

BBQ MUFFINS



BBQ Muffins image

BBQ hamburger with canned bisquits. I found this recipe about 4 years ago in a magazine. I love making this recipe because it is very simple and tastes very good.

Provided by Sandy Fouts

Categories     Quick Breads

Time 28m

Yield 10 BBQ Muffins, 10 serving(s)

Number Of Ingredients 7

1 package refrigerated buttermilk biscuit
1 lb ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder (I add a little more for flavoring)
1 cup shredded cheddar cheese

Steps:

  • Separate dough bisquits.
  • Flatten into 5in.
  • circles.
  • Press each into the bottom and up the sides of a greased muffin cup, set aside.
  • In a skillet, brown ground beef; drain.
  • In a small bowl mix ketchup, brown sugar, vinegar and chili powder.
  • Stir until smooth.
  • Add to meat and mix well.
  • Divide the meat mixture among bisquit 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 removing from pan and serving.

BARBECUE MUFFINS RECIPE - (4/5)



Barbecue Muffins Recipe - (4/5) image

Provided by á-6055

Number Of Ingredients 7

1 tube (10 oz) refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup (4 oz) cheddar cheese -- shredded

Steps:

  • Separate dough into 10 biscuits; flatten into 5-in. circles. Press each into the bottom and up the sides of a greased muffin cup; Set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat 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 removing from tin and serving.

COUNTRY MUFFINS



Country Muffins image

Make and share this Country Muffins recipe from Food.com.

Provided by SharonChen

Categories     Quick Breads

Time 47m

Yield 6 muffins

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground black pepper
10 pieces American cheese, chopped
1/2 cup sour cream
1/2 cup unsalted butter, melted
8 eggland large eggs
1/2 cup green onion, chopped
5 links mexican sausage

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!

Nutrition Facts : Calories 631.2, Fat 44, SaturatedFat 20.2, Cholesterol 335.2, Sodium 1302.6, Carbohydrate 37, Fiber 1.4, Sugar 2.7, Protein 21

FARMHOUSE BBQ MUFFINS



Farmhouse BBQ Muffins image

My mom used to make these for my sister and I and now they are a favorite for my family. I always have to make double because they get gobbled up :-)

Provided by Miranda Rife

Categories     Beef

Time 40m

Number Of Ingredients 7

1 can(s) 10 count refrigerated biscuits( i have tried several and found grands jr's work the best)
1 lb ground beef
1/2 c ketchup
3 Tbsp brown sugar, firmly packed
1 Tbsp apple cider vinegar
1/2 tsp chili powder
1 c shredded cheddar

Steps:

  • 1. Preheat oven to 375. Separate biscuits and flatten into 5 inch circles. Press into greased muffin tin. Set aside.
  • 2. In a skillet, brown ground beef;drain. In a small bowl, mix ketchup, brown sugar, cider vinegar, and chili powder until smooth. Add to meat and mix well.
  • 3. Divide meat among biscuit cups using about a 1/4 cup each.( Tip: I use an ice cream scoop for easy filling.) Bake for 15 minutes. Remove from oven;sprinkle with cheese and bake 3-5 minutes longer until golden brown and cheese is melted.
  • 4. Cool in pan 5 minutes before removing. Enjoy!

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