With my family’s busy schedule I have to get ready to go to work at just about the time the wife gets home with the boy.
This means we need easy dinner recipes that we can either make quickly or can make ahead.
I have found that Muffin Meals made in tins are easy, flexible, fast, and can be made on Sunday and ate throughout the week.
In this week’s video we show the concept of muffin meals by making a meatball muffin. However, you should be aware that this concept begs for experimentation. Once you master the concept you can add anything you wish to the muffin. I have used spoonful’s of chili, pizza toppings, and soups.
You do need to be aware of some things – if you are adding meats or things that require long cooking to soften (potatoes for instance) you need to precook them. You cannot put too much in the tin – either mix or toppings – the mix expands, and too much topping makes the muffin break up.
A couple of spoonfuls for wet muffin mix goes in a greased muffin tin, topped with a large dollop of your preferred food stuff (in the video I used a ping pong ball sized meatball)
Here is the recipe for the mix:
- ½ cup Bisquick mix
- ½ cup milk
- 2 eggs
- Heat oven to 375°F
- Grease 12 regular-size muffin cups
- Cook topping if needed
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended
- Spoon 1 tablespoon baking mixture into each muffin cup
- Top with about 1/4 cup food mixture
- Spoon 1 tablespoon baking mixture onto top of food in each muffin tin
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown
- Cool 5 minutes
- With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack
- Cool 10 minutes longer, and serve
This is a “make again” at my house, and I hope it’s a hit at yours.