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Can You Make It In A Muffin Pan

What’s your favorite muffin pan recipe?  We asked the question “Will It Waffle?” Now we want to know “Can I Make It In A Muffin Pan?”  

It’s ok to serve cupcakes for dinner when you try these savory little treats you make in your muffin tin.

pizza

Muffin Pan Pizza

Ingredients

  •  cup whole wheat flour
  •  1/2 cup cornmeal
  •  teaspoon baking powder
  •  teaspoons oregano
  •  teaspoon salt
  •  large eggs
  •  3/4 cup low-fat milk
  •  1/4 cup prepared barbecue sauce
  •  1 1/2 cups shredded part-skim mozzarella
  •  cup chopped mushrooms
  •  cup finely chopped red onion
  •  cup chopped pepperoni
  •  1/2 cup chopped pitted olives
  •  1/2 cup chopped sun-dried tomatoes
  •  1 1/2 cups prepared marinara sauce

Make It

1. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk together the first five ingredients. In a separate bowl, lightly beat the eggs, then whisk in the milk and barbecue sauce. Combine the wet and dry ingredients and stir until the flour is moist. Mix in the mozzarella, mushrooms, onion, pepperoni, olives, and sun-dried tomatoes (or add your own mix-ins).

2. Evenly divide the mixture among the muffin wells. Bake the cupcakes until puffed and golden, about 25 minutes. Let them cool for 5 minutes before unmolding them. Warm the marinara sauce in the microwave or on the stovetop and serve it on the side.

sweet and sour chicken

Sweet & Sour Chicken Bundles

Ingredients

  •  1/3 cup low-sodium chicken broth
  •  tablespoons rice vinegar
  •  tablespoons ketchup
  •  tablespoon low-sodium soy sauce
  •  teaspoons sesame oil
  •  tablespoon sugar
  •  teaspoons cornstarch
  •  tablespoon plus 2 teaspoons canola oil
  •  pound skinless, boneless chicken breasts, sliced into 1/2-inch cubes
  •  small green bell pepper, chopped
  •  small red bell pepper, chopped
  •  scallions, thinly sliced
  •  garlic cloves, minced
  •  teaspoons minced ginger
  •  cup chopped pineapple
  •  12 egg roll wrappers

Make It

1. In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 tablespoon of the canola oil in a large skillet over medium heat. Add the chicken and cook until its no longer pink, about 5 minutes. Add the peppers, scallions, garlic, and ginger and cook, stirring often, until the peppers are slightly tender, about 3 minutes. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce has thickened slightly, about 1 minute. Stir in the chopped pineapple, then remove the pan from the heat.

2. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. Center and press an egg roll wrapper into each well of the tin to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden and crisp, about 15 minutes. Let them cool for 5 minutes before unmolding them.

mini mac and cheese

Mini Mac & Cheese

Ingredients

  •  ounces elbow macaroni (we used whole grain)
  •  1 1/2 cups shredded cheddar
  •  1/2 cup plus 2 tablespoons grated Parmesan
  •  large eggs
  •  3/4 cup low-fat milk
  •  1/2 cup reduced-fat ricotta
  •  cups frozen broccoli florets, thawed and chopped
  •  scallions, thinly sliced
  •  1/4 teaspoon nutmeg
  •  tablespoon Dijon mustard
  •  teaspoon salt
  •  1/4 teaspoon pepper
  •  tablespoons unsalted butter, melted
  •  cup panko (Japanese bread crumbs)

Make It

1. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. Cook the macaroni according to the package instructions, drain it, and transfer it to a large bowl. Add the cheddar and 1/2 cup of the Parmesan and stir until the cheese has melted. In a separate bowl, lightly beat the eggs, then whisk in the milk and ricotta. Combine the egg and pasta mixtures. Stir in the broccoli, scallions, nutmeg, mustard, salt, and pepper. Evenly divide the mixture among the muffin wells.

2. In a small bowl, stir together the panko, melted butter, and remaining Parmesan. Evenly divide the mixture among the macaroni cups and use your fingers to press and pack the contents of each well. Cook the cupcakes until theyre set and the tops are golden brown, about 15 minutes. Let the cupcakes cool for 5 minutes before unmolding them.

chili con cupcake

Chili Con Cupcake

Ingredients

  •  large eggs
  •  15 ounce can kidney beans, drained and rinsed
  •  medium red bell pepper, finely diced
  •  cup fresh or frozen corn kernels
  •  1/4 cup tomato paste
  •  teaspoon cumin
  •  teaspoon garlic powder
  •  teaspoon onion powder
  •  teaspoon oregano
  •  1/2 teaspoon chili powder
  •  teaspoon salt
  •  1/4 teaspoon pepper
  •  pound extra-lean ground beef
  •  cup grated cheddar
  •  1/2 cup low-fat sour cream
  •  Sliced scallions for garnish

Make It

1. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, lightly beat the eggs. Stir in all but the last four ingredients, then gently mix in the ground beef.

2. Divide the mixture evenly among the muffin wells. Use your fingers to press down and pack the contents of each well. Cook the cupcakes for 20 minutes, then remove the pan from the oven and sprinkle a heaping tablespoon of cheese onto each cupcake. Return the pan to the oven and bake until a thermometer inserted into the center of a cupcake registers 160 degrees , about 10 minutes more. Cool the cupcakes for 5 minutes before unmolding them. Serve with sour cream and scallions.

shepherd's pie

Petite Shepherd’s Pie

Ingredients

 

  •  1 1/2 pounds sweet potatoes (about 2 medium), peeled and diced
  •  large eggs
  •  medium carrot, peeled and shredded
  •  medium parsnip, peeled and shredded
  •  cloves garlic, minced
  •  1/2 cup bread crumbs
  •  tablespoons tomato paste or ketchup
  •  teaspoons Worcestershire sauce
  •  teaspoons chopped fresh thyme
  •  1 1/2 teaspoons salt
  •  1/2 teaspoon pepper
  •  pound lean ground pork
  •  tablespoons flour
  •  tablespoon butter
  •  1/4 teaspoon nutmeg
  •  tablespoons grated Parmesan

 

Make It

1. Place the sweet potatoes in a steamer and steam until very tender, about 12 minutes. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray.

2. In a large bowl, lightly beat the eggs. Add the carrot, parsnip, garlic, bread crumbs, tomato paste or ketchup, Worcestershire sauce, thyme, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine. Mix in the pork. In a separate bowl, mash together the steamed sweet potatoes, flour, butter, nutmeg, and the remaining salt and pepper.

3. Evenly divide the pork mixture among the muffin wells. Spoon and spread the potato mixture over the top of each cup and scatter on the Parmesan. Bake the pies until a thermometer inserted into the meat in the center of one of the cupcakes registers 160 degrees , about 20 minutes. Cool the cupcakes for 5 minutes before unmolding them.

 

 

 

 

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