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.
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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