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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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