Depends on the quality of the beef, we have anything from hamburger to
ground meat you can't see fat in. If using the cheaper stuff a lot of
fat goes into the pan, it swims in it. That's what I tip off.

"Storrmmee" > wrote in message
...
> i had a muffin pan that was twelve squares and it shaped and portioned
> all at once, way cool... letting cool to handle, then leave on the
> grease? why? because when we reheated it went on the rack and helped
> to brown and then drip off, also i used pretty low fat meat, Lee
> "Ozgirl" > wrote in message
> ...
>>I used to make mine in loaf cake pans. When they were cooked I would
>>empty off the fat then put back in the oven to brown them. The pans
>>never came up looking good but I didn't use those ones for cakes
>>anyway. Ideal for portion control in the muffin pans though.
>>
>> "Storrmmee" > wrote in message
>> ...
>>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>>> freeze, decant and store bringing out to cook, i also do turkey
>>> dressing this way helps with portion control, Lee
>>> "Ozgirl" > wrote in message
>>> ...
>>>>
>>>>
>>>> "basilisk" > wrote in message
>>>> ...
>>>>> Salmon Cakes
>>>>>
>>>>> 14.75oz canned salmon, remove bones if they bother you.
>>>>> 2 stalks celery, chopped fine
>>>>> 1 small green onion and bulb, chopped fine
>>>>> 3 small portabello mushrooms, chopped fine
>>>>> 2 large eggs plus 1 yolk
>>>>> 1/4 tsp garlic powder
>>>>> 1/4 tsp black pepper
>>>>> 1/2 tsp salt or to taste
>>>>> 2 tbs olive oil, divided
>>>>>
>>>>> Preheat oven to 380 degrees.
>>>>>
>>>>> Drain salmon and mix all ingredients, reserving half of
>>>>> olive oil to grease pan.
>>>>>
>>>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>>>> or until glossy and browned.
>>>>>
>>>>> Let cool for 15 minutes before removing from tins.
>>>>>
>>>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>>>> of protein.
>>>>>
>>>>> Not for the faint of heart where fat is a concern.
>>>>
>>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>>
>>>> They would make a nice lunch with salad, yum. I know someone who
>>>> used to make what Americans call "sausage" in muffin pans. He would
>>>> make a heap on weekends and freeze them and reheat to have with
>>>> eggs (any which way) for a quick breakfast. He added lots of low
>>>> carb veggies to the sausage mix (mushroom, celery, peppers, zuchini
>>>> etc) plus onion and garlic plus the egg binding and seasonings. My
>>>> aunt makes frittata in muffin pans too.
>>>
>>>
>
>