The friends are coming over and what do you do? You break out the appetizers!
Sometimes, though, you get this little desire to go above and beyond for your friends. You know: show them some home-baked goodness. Carrots and celery are always good standbys, but they only get you so far.
So, you branch out from the stick vegetables and incorporate some tough-girl food.
Reader Anne decided to give these farmhouse barbecue muffins a try.
They’re supposed to be easy. Muffins, a little barbecue and cheese…
And a little beef. Everyone will want some!
”Please eat them – just try them,” Anne begged.
She looked at the reluctant stares on everyone’s faces.
After awhile, she finally convinced her guests that their taste buds would be rewarded with barbecue spice and everything nice.
Try them they did and they liked them!
The next step: figuring out how to make barbecue look pretty.
Nailed it!
I learned how to make these in 3rd grade. The other things I learned (these were a family favorite) is that 10 minutes at 500 degrees is not the same as 15 minutes at a preheated 350. If you slightly freeze the muffins before stretching them into the muffin tin, you’ll have more luck and finally, as this poster discovered, the meat shouldn’t be piled higher than the top edge of the muffin.
I make these from time to time for my kids. One thing I learned is that you need to use a spoon to push the meat back in as soon as it comes out of the oven- the biscuit dough puffs up. Press it back in, and it holds it’s shape better.
We have done them with taco mix, and sloppy joe mix.
Those actually look more delicious than the ones in the picture. Maybe it’s because I’m a dude.