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Muffin Tin Delights!

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Muffin Tins are amazing and I absolutely love my muffin tin!

Here are a few recipes for your enjoyment.

1.)Pepperoni Pizza Puffs

¾ cup all purpose flour

¾ teaspoon baking powder

¾ cup milk

1 egg, slightly beaten

1 teaspoon Italian seasoning

2 teaspoons fresh chopped basil (or 1 teaspoon dry)

1 cup shredded Mozzarella cheese

1 cup mini pepperoni or chopped regular size

Pizza sauce for dipping

Heat oven to 375o , cooking spray a 24 cup mini muffin pan. Whisk together flour and baking powder, whisk in milk, egg, Italian seasoning and basil. Stir in Mozzarella & pepperoni – let stand 10 minutes. Stir and fill muffin pans almost to top. Bake until puffed and golden – about 20-25 min. Serve with pizza sauce for dipping.

2.) Mini Corn Dog Muffins

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

  1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

3.) Mini Lasagnas

12 oz ground turkey
1 medium onion, chopped
1/2 cup chopped mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
2 garlic cloves, minced
1 1/2 teaspoons dried oregano, divided
pinch red pepper flakes
1 1/2 cups part-skim ricotta cheese
1/2 teaspoon dried basil
24 wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan – be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

4.) Tacos

1 pound ground hamburger
½ onion, diced
1 large jalapeno, diced
¾ cup water
Seasoning mix (see recipe below)
12 flour tortillas
2 cups shredded cheese
Shredded lettuce and diced tomatoes for topping.

–Cook the ground hamburger thoroughly, drain and return to a clean skillet.
–In a separate skillet, saute the diced onion and jalapeno and add it to the hamburger.
–Blend in the seasoning and toss to coat.
–Heat the mixture on high and add water; reduce and let simmer on med/low for about 10 minutes. Stir occasionally to prevent sticking.
–Cut 4-inch diameter circles out of the flour tortillas. A standard margarita glass is about the right size for measuring and a pizza cutter gets the job done quickly. (Bake the leftovers for extra chips.)
–Wrap tortilla circles (3 to 4 at a time) in a wet paper towel and microwave for 30 seconds to soften.
–Mold the circles into a lightly greased muffin tin.
–Add a layer of shredded cheese in the bottom, add about 2 tablespoons of meat mixture, then top with cheese.
–Bake in a preheated oven at 350ºF for 20 minutes.

When they’re done, just pop them out and add your favorite toppings, including lettuce and tomato. Add a dollop of salsa, fresh or jarred, if desired.

Taco Seasoning Blend
(for 1 pound ground beef)

1 Tablespoon flour
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon oregano
¼ teaspoon cayenne pepper
pinch of salt if desired

5.) A Two Bite Breakfast: Bacon & Eggs in Toast Cups

6 slices of bread

6 slices of bacon

6 eggs

salt & pepper

Pre-heat the oven to 400 degrees. Lightly butter the molds of the muffin pan.

Trim the crust and the corners off the bread, making wonky looking circles. Using your fingers gently flatten the bread and shape into the muffin molds, set aside.

Line a sheet pan with parchment paper and lay the bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups.

Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. (I take out some of the white so not to overflow the cups, but that is up to you.)

Lower the temperature of the oven down to 350 degrees.

Bake the egg cup in the oven for 15 – 20 minutes or until the egg whites have set and the yolks are creamy.

Run a knife along the edges and use a small spoon to pop them out.

*If you’re not a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups and bake for 10 minutes or until eggs have puffed and are set. Feel free to add a bit of cheese.


What are some of your favorites? I’d love to try them!


About britkirk

Hey Y'all! I'm a Christ Follower-Bookworm-English Degree Holding-EMT-Movie/Music loving Peculiar Treasure, Smiling and laughing my way through life. Feel free explore my blog. Comment too! I love meeting new people ! Hint Hint :)

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