Maple Meatloaf Muffins Recipes

MAPLE MUFFINS

Steps:

• Set a rack in the center of the oven and preheat to 400°F.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
• In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
• Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
• Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
• Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
• Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

MAPLE MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350°F.
• Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil.
• Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool.
• In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste.
• Place the meat in a large bowl, add the sweet potato mixture, and combine well.
• Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups.
• Bake on the middle rack for 15 to 20 minutes or until cooked through.
• Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.