Meat Muffins

This recipe hails from our college days.  When Mark and Bryan lived in the Navidad house, meat muffins were a fairly common meal.  This recipe is easy in the extreme, and only requires four ingredients!  In fact, the boys found the recipe in their Four Ingredient Cookbook that they were given as an off-to-college gift.

Ingredients:

Refrigerated biscuit dough

1 lb lean beef (I use venison)

1/2 cup of barbecue sauce

grated cheese (I use Colby and Monterrey Jack grated cheese)

The very first step--as always!--is to preheat the oven to 400 degrees.  While the oven is preheating, if your meat is frozen, thaw it.  I thaw my frozen meat my submerging it in a sink full of hot water.  

Next, once the meat is thawed, brown the meat in a skillet on medium heat.  Once all of the meat is browned, turn off the heat and add the 1/2 cup of barbecue sauce.  Stir until the meat is well coated.  I generally add a bit more than the 1/2 cup in order to make sure the meat is well coated, and to help maintain moisture when the muffins are baking in the oven.

Now you have to open the refrigerated biscuit dough.  I use a spoon to press at the seam of the cylinder so that the container pops open.  Flatten out the discs of biscuit dough, and then press them into the sides of  cupcake places in the pan.  This creates a little pocket of dough.  Into each dough pocket, spoon a generous amount of the barbecue-meat mix.

Once each pocket has its meat, sprinkle the grate cheese on the top.  Use enough cheese to almost completely cover the meat in the muffin.  

Bake the meat muffins in the oven for 12 minutes.  Allow them to cool for a few minutes and then use a fork or a small spatula to remove the muffins from the cupcake pan.  We don't usually bother with sides for this meal--after two muffins, I'm stuffed!  My husband generally eats three.  It was so much fun making this recipe again--it brought back fond college memories!