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Taco Muffins Recipe

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I'm always creating new recipes...this one went over very well with family and friends. These mouthwatering muffins are excellent with refried beans.—Donna Krivdo, Prescott Valley, Arizona

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Taco Muffins Recipe

Prep: 35 min. Bake: 15 min.

Yield: 16 Servings

35 15 50

Ingredients

1 pound ground beef
3/4 cup water
1 envelope taco seasoing
1/4 cup butter, softened
1/4 cup sugar
1 egg
1-3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup salsa
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.
Fill greased muffin cups two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins.

To serve Taco Muffins as an appetizer, bake in miniature muffin cups, reducing the baking time, and have your guests top their own servings with salsa and cheese.

Originally published as Taco Muffins in Taste of Home Ground Beef Cookbook , p82

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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