2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
2 cups whole milk
2 eggs, beaten
2 cup shredded Mild Cheddar cheese
1 pound ground beef, cooked
12 ounces thick cut bacon, cooked
Preheat oven to 350°F.
In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter, egg and milk. Whisk until combined. Add cheese, beef and bacon. Stir together until combined. Set aside.
Spray (2) 24 cup mini-muffin pans with cooking spray.
Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.
Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc).
Recipe developed by Donna Elick - The Slow Roasted Italian
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