Muffin tins are good for more than breakfast

The muffin tin may be the most underrated pan in the kitchen.

Muffin tins are great for making savory and sweet muffins as well as popovers, but there are so many more uses for them.

You can create everything from appetizers to desserts in them, and if you use mini-muffin tins they will be perfectly sized for individual servings.

They’re also ideal for breakfast foods and dinner entrees — especially if you use jumbo muffin tins.

Try making ravioli lasagnas, where every bite includes browned and crunchy edges. A muffin tin is just the right size and ravioli are the perfect width. Layer them in between teaspoonfuls of Parmesan, ricotta and mozzarella cheeses and marinara sauce and bake to create individual servings.

When entertaining, set up a sundae bar. Scoop ice cream into tins to create individual servings that can be plopped into a bowl and adorned with toppings. You can also make brownies in the muffin tins and top them with the ice cream scoops.

You can also use muffin tins to make cookie ice cream bowls with basic drop cookie dough — anything from chocolate chip to sugar to oatmeal raisin will do. Instead of spooning balls of dough onto a cookie sheet, turn a muffin pan upside down, grease them and form the dough around the cups.

Bake the tin with the dough cups facing up. Once the bowls are golden, remove the pan from the oven, let the bowls cool and fill with fruit, ice cream, chocolate mousse, pudding or other treats.

Chill a bowl of punch with large ice cubes made in muffin tins.

You can also freeze soup in jumbo muffin tins for a lunchtime treat. Warm on the stovetop and serve with a sandwich for a cold-weather meal.

Following are some recipes for muffin tins from bhg.com and marthastewart.com.

 

-better homes and gardens-

 

Nutty Honey Mini Rolls

1/4 cup finely chopped toasted almonds

2 tablespoons butter, softened

2 tablespoons honey

1 teaspoon ground cinnamon

1 8-ounce package refrigerated crescent dough or refrigerated crescent rolls

For honey icing:

1 cup powdered sugar

2 tablespoons honey

1 tablespoon milk

Milk, optional

Set two tablespoons almonds aside. Combine remaining almonds, butter, honey and cinnamon in a small bowl and set aside.

Unroll crescent dough and cut into two equal rectangles. If using regular crescent roll dough, pinch together seams to form two equal rectangles.

Spread filling over dough rectangles, leaving about 1/4 inch unfilled along the long sides. Starting from a long side, roll up each dough rectangle. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Place each piece, cut side up, in one of 24 lightly greased muffin cups.

Bake in a 375-degree oven about 10 minutes, until golden. Cool one minute, then carefully remove from muffin cups and arrange on a serving platter. Cool slightly.

To make icing, stir together powdered sugar, honey and milk. If necessary, add additional milk, one teaspoon at a time, until drizzling consistency.

Drizzle warm rolls with icing and sprinkle with reserved almonds.

 

 

Pepperoni Pizza Cups

1 pound pizza dough

Cornmeal

1 cup pasta sauce

2 teaspoons dried oregano, crushed

2 cups shredded mozzarella or cheddar cheese

1.75-ounces sliced pepperoni, chopped

1/4 cup finely shredded Parmesan cheese

Snipped fresh oregano and/or sliced pitted black olives, optional

Crushed red pepper, optional

Let dough stand at room temperature for 15 minutes.

On a lightly floured surface, roll dough into a 16-by-12-inch rectangle. If dough is difficult to roll, let it rest for a few minutes during rolling. Using a sharp knife or pizza cutter, cut into 12 four-inch squares. Lightly press dough squares into 12 2-1/2-inch muffin cups that are greased and coated lightly with cornmeal, allowing edges to extend over the rims of cups.

In a small bowl combine pasta sauce and dried oregano. Spread some of the sauce inside dough-lined cups. Fill with mozzarella cheese and pepperoni. Top with remaining sauce mixture and sprinkle with Parmesan cheese.

Bake in a 375-degree oven for 25 to 30 minutes, until crusts are golden. Cool on a wire rack for five minutes, then remove from muffin cups. If desired, sprinkle pizza cups with fresh oregano and/or olives and crushed red pepper.

 

 

Chicken-Feta Phyllo Cups With Tzatziki Sauce

8 14-by-9-inch sheets frozen phyllo dough, thawed

3/4 cup boiling water

2/3 cup whole wheat couscous

2 cups chopped, cooked chicken breast

1 cup chopped fresh spinach

1/2 cup roasted red sweet pepper, drained and chopped

1/3 cup crumbled reduced-fat feta cheese

1/4 cup finely chopped, pitted kalamata olives

1/4 cup bottled light Italian salad dressing

Lemon wedges, optional

For tzatziki sauce:

1 cup plain low-fat Greek or regular yogurt

1/2 cup finely chopped, seeded cucumber

2 tablespoons snipped fresh mint

1/8 teaspoon salt

On a work surface, lightly coat one sheet of phyllo dough with cooking spray, keeping the remaining phyllo covered with plastic wrap to prevent it from drying out. Top with another sheet of phyllo and lightly coat with cooking spray. Repeat layering two more times, making a stack of four phyllo sheets. Repeat with remaining phyllo and cooking spray to make a second stack.

Cut each stack in half lengthwise, then cut crosswise into thirds. Press rectangles into 12 lightly greased 2-1/2-inch muffin cups, pleating as necessary to fit. Bake in a 350-degree oven for five minutes, until phyllo starts to brown.

In a large bowl combine boiling water and couscous. Cover and let stand five minutes. Fluff with a fork. Stir in chicken breast, spinach, red pepper, feta, olives and dressing.

Spoon chicken mixture into phyllo cups and bake five to seven minutes, until heated through and phyllo is golden.

Make sauce by stirring together yogurt, cucumber, mint and salt in a medium bowl. Set aside.

Cool phyllo cups in the tin on a wire rack five minutes. Remove from muffin cups and serve with tzatziki sauce. If desired, serve with lemon wedges.

 

-martha stewart-

 

Corned-Beef Egg Cups

1 tablespoon unsalted butter, melted, plus more for pan

6 slices potato sandwich bread

1 small shallot, sliced

1-1/2 ounces corned beef, chopped

1/3 cup baby spinach

6 large eggs

Kosher salt

Freshly ground pepper

Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter.

With a rolling pin, slightly flatten slices of potato bread, trimming the crusts, if desired. Press into six muffin cups that have been brushed with melted butter, then brush bread with more butter.

Melt one tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, two to three minutes, until softened. Remove from heat and stir in corned beef and baby spinach.

Divide filling evenly among cups. Crack one large egg into each cup and season with salt and pepper. Bake 15 to 20 minutes, until egg whites are almost set. Let stand five minutes before serving.

 

 

Crispy Prosciutto Cups With Pear

3 ounces prosciutto, thinly sliced

1 ripe Bartlett pear, finely diced

1 teaspoon fresh lemon juice

Preheat oven to 375 degrees.

Cut prosciutto into 24 two-inch squares. Place one square in each cup of a mini cupcake tin. Bake in a 375-degree oven about 15 minutes, until fat turns golden. Using a fork, immediately transfer to a paper towel to drain. Cool completely.

In a small bowl, combine pear and juice. Place 1/2 teaspoon mixture in each cup just before serving.

 

 

 

Turkey Meatloaf Muffins

3/4 cup ketchup

2 pounds ground turkey

1 cup chopped onion

2 slices sandwich bread, torn into small pieces

1 cup grated cheddar cheese

1/2 chopped dill pickle

1 tablespoon Worcestershire sauce

1 large egg, lightly beaten

2 garlic cloves, minced

2 teaspoons dry mustard powder

1 teaspoon salt

1/2 teaspoon freshly ground pepper

In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among six cups of a 12-cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ketchup.

Bake in a 350-degree oven about 45 minutes, until inside temperature registers 170 degrees on an instant read thermometer.

Remove from oven and let rest five minutes before removing from tin. Serve hot.

 

 

Bacon, Egg and Toast Cups

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt

Ground pepper

With a rolling pin, flatten bread slices slightly and, with a 4-1/4-inch cookie cutter, cut into eight rounds. Cut each round in half, then press two halves into each of six muffin cups, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium heat about four minutes, flipping once, until almost crisp. Lay one bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake in a 375-degree oven 20 to 25 minutes, until egg whites are just set. Run a small knife around cups to loosen toasts. Serve immediately.

 

 

Mushroom-and-Spinach Cups

1 tablespoon olive oil

1/2 medium yellow onion, diced small

1 pound button mushrooms, trimmed and sliced

5 ounces baby spinach

1-1/2 cups shredded pepper Jack cheese

Salt

Pepper

6 8-inch flour tortillas, warmed

1 avocado, sliced

In a large skillet, heat oil over medium. Add onion and cook three minutes. Increase heat to medium-high, add mushrooms and saute five to eight minutes, until golden. Transfer to a large bowl, toss with spinach and one cup pepper Jack and season with salt and pepper.

Lightly coat six jumbo muffin cups with cooking spray, then press tortillas into cups. Divide vegetable mixture among cups and top with remaining pepper Jack. Bake in a 450-degree oven about seven minutes, until cheese is melted and tortillas are light golden and crisp. Serve tortilla cups topped with avocado.

 

 

Muffin-Pan Potato Gratin

Unsalted butter, room temperature
2 medium russet potatoes

Coarse salt

Ground pepper

6 tablespoons heavy cream

Thinly slice potatoes. Place two slices in each of six muffin cup that have been brushed with butter and season with salt and pepper. Continue adding potatoes and seasoning every few slices until cups are filled. Pour one tablespoon heavy cream over each.

Bake in a 400-degree oven 30 to 35 minutes, until potatoes are golden brown and tender when pierced with a knife. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

 

 

Easy Florentine Egg Cups

12 slices white sandwich bread

Melted unsalted butter

1/2 cup frozen chopped spinach, thawed, drained and squeezed dry

12 large eggs

Kosher salt

Freshly ground pepper

Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place one tablespoon spinach in each bread cup, then crack an egg into each. Season with salt and pepper.

Bake in a 350-degree oven 15 to 20 minutes, until whites are set and yolks are still soft. Serve.

While the egg cups are delicious on their own, you can also serve them with  hollandaise sauce and a green salad on the side.