Mini Cheesy Beef & Veggie Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tiny, handheld muffins packed with lean ground beef, corn, peas, and melted cheese—perfect for hiding veggies in picky eaters' favorite comfort food. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs lean ground beef, frozen corn, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 American cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, combine 12 oz lean ground beef, 1/2 cup frozen corn, 1/2 cup frozen peas, 1 large egg, 1/4 cup diced onion, 1/2 tsp garlic powder, and 1/4 cup chicken broth; mix until evenly distributed.
  2. Step 2: Add 1/2 cup all-purpose flour to the beef mixture and stir until just combined—do not overmix. Divide the mixture evenly among the muffin cups, pressing gently to form compact shapes.
  3. Step 3: Top each muffin with 1/4 cup shredded cheddar cheese. Bake for 22-25 minutes until the edges are golden brown and the cheese is bubbly and slightly browned.

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