Yup, Cheeseburger Muffins.  Ok, I will admit this experiment started out with the intention to be Meatloaf Muffins, but I made several substitutions to make these healthier and as a result the texture was more burger than meatloaf….So yay for Cheeseburger Muffins!  The great thing about these are that they provide you with some portion control and whatever you have left can be tossed in the freezer and reheated when needed, so make extra.

Cheeseburger Muffins

1lb extra lean ground beef

¼ cup onions – caramelized and finely diced

3 tbsp ketchup

1 tbsp skim milk

1 large egg

3 tsp worcestershire sauce

1 tsp chili powder

1 tsp salt

1 tsp pepper

12 small cubes of low fat cheddar cheese

Topping:

1 tbsp ketchup

1 tsp yellow mustard

½ tbsp cider vinegar

3 tsp brown sugar

1.  Preheat oven to 375°.  Mix all ingredients except the cheese and topping in a bowl.  You can use a fork, but your hands will work best.

2.  Fill 12 muffin tins with the mixture.  Push cubes of cheese into the centers of each muffin.

3.  Place muffin tin in oven.  While the muffins are baking, mix all ingredients of the topping in a small bowl, set aside.

4.  Remove muffin tin after 15 mins, brush topping over each and then return to oven for another 10-15 mins.

Makes 12

Per muffin:

Calories 108      Fat 4.5g      Carbs 7.5g      Protein 12.5g