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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Use any sauce you like for topping - I often use just ketchup (nice and quick) Ingredients:
2 lbs lean ground beef |
3/4 cup oatmeal |
1/4 cup wheat bran |
160 ml evaporated 2% milk |
50 ml liquid egg substitute |
1/2 teaspoon cayenne pepper |
1 tablespoon worcestershire sauce |
1/4 cup dried onion flakes |
1/4 teaspoon garlic powder |
1 (4 1/2 g) package low-sodium beef bouillon granules |
1/4 teaspoon pepper |
1 cup barbecue sauce |
Directions:
1. Preheat oven to 375F, Grease muffin tin.
2. In large bowl, combine all ingredients except barbeque sauce.
3. Divide mixture evenly among muffin cups, pressing down lightly, spoon sauce over each muffin.
4. Bake in preheated oven for 25 - 30 minutes or until meat thermometer reads 160°F.
5. If Freezing.
6. Wrap in freezer bags, seal, label and date. Freeze for up to 2 months.
7. To serve.
8. Thaw in microwave or in fridge overnight.
9. Reheat in oven at 350F for about 20 minutes.
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