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September 1, 2016

Taco Muffins

I made these Taco Muffins a couple of weeks ago, and they were a hit with the kids!

They also make a great freezer meal for those busy days when you have no time to cook!

I made them in both mini and regular muffin sizes, but next time I make them, I'll just stick to regular muffin sizes - those seemed to be more popular with the kids.

Taco Muffins

Ingredients:
  • 1 1⁄4 c milk (I used rice) 
  • 1⁄3 c butter, melted 
  • 1 egg
  • 2 c flour
  • 1 T baking powder
  • 1⁄4 t salt
  • 1 c taco meat (if you're really in a pinch, you could simply used cooked, seasoned ground beef)
  • 1 c shredded cheddar cheese
Directions:
  • In a large bowl mix together the milk, butter, and egg.  
  • In a separate medium bowl, combine the flour, baking powder and salt.
  • Fold in flour mixture, taco meat, and cheddar cheese into the milk mixture.
  • Fill muffin cups 3/4 full.  
  • Bake in preheated 400 degree oven for 18 to 20 minutes (9-11 minutes for mini muffins), until golden brown.
  • Serve with salsa and sour cream.


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