Cheeseburger Mini Muffins

If you're looking for something nutritious to satisfy your kids' hunger this spring and summer, Leader food columnist Kathleen Brotherton says these Cheeseburger Mini Muffins will do the trick.

Adults may find their appetites waning on hot and steamy days in late spring. The warmer temperatures, however, don’t seem to have the same effect on children and teenagers, who tend to be hungry any time of day, despite the weather. The beginning of swimming season and outdoor games and other activities seem to only enhance their appetites.

When your hungry kids come searching for something to eat and you want to offer them something other than junk food, you might want to try these Cheeseburger Mini Muffins. They also make tasty appetizers for parties and get-togethers.

These muffins will satisfy the hungriest appetites because the recipe makes about five dozen mini muffins, or two dozen if you use a regular-sized muffin tin. Another advantage is the muffins freeze well, if there are any left over, so you can store some away to reheat later.

CHEESEBURGER MINI MUFFINS

1/2 pound ground beef

1 small onion, finely chopped

2 1/2 cups flour (not self-rising)

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon dried dill weed

3/4 cup ketchup

1 teaspoon prepared mustard

3/4 cup milk

1/2 cup butter, melted

2 eggs

2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a medium-sized bowl, combine the flour, sugar, baking powder and salt and stir. Add dill weed and mix again.

In another bowl, beat eggs till frothy and add the ketchup, mustard, milk and melted butter; stir into the dry ingredients just until moistened. Fold in the ground beef mixture and cheese.

Fill greased miniature muffin cups three-fourths full. Bake at 425 degrees for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Makes 5 dozen miniature muffins. Refrigerate or freeze leftovers.

Note: You may also use regular-sized muffin tins and bake 15-18 minutes (or until done). Makes 2 dozen regular-sized muffins.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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