Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A
toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin
tin. It just may be one of the coolest tools you own. Obviously, it's great for muffins-but you can use it for so much more.
And, of course, with a muffin tin you've got the assurance of built-in portion control. Get out your muffin tin and let the
magic begin. From lasagna to sumptuous mini pies, these six foods get a whole new look.
When you have guests over, you can take something basic, like lasagna, and give it a fresh, exciting twist by making it in
your muffin tin. For the filling, saut‚ asparagus and mushrooms and layer them with creamy ricotta between wonton wrappers
cleverly disguised as noodles. Once you make this healthy vegetarian lasagna recipe in your muffin tin, experiment with
different fillings to suit your fancy.
For dessert, make Mini Strawberry-Rhubarb Pies with a sweet, nutty, -almond crust that gets patted into the pan. Make sure
you let the baked pies cool in the pan for the full 30 minutes so the filling has time to set. So easy. So cute. So
Mini Rum-Raisin Bread
You'll be swooning over these mini raisin- and pecan-studded bread puddings. This little dessert will have all your friends
and family swooning and begging for the recipe. Country bread with a solid crust gives the bread pudding a nice toothsome
texture. Don't care for rum? Use apple cider instead.
Southwest Quinoa Cakes
These protein-packed quinoa cakes are served with a mouthwatering and incredibly easy blender salsa. If you don't like the
heat, leave out the chipotle pepper. We like the look of red quinoa, but any color quinoa will work just as well.
Baked Eggs in
Prosciutto-Hash Brown Cups
Wow your brunch guests with this adorable recipe of baked eggs in a "nest" of prosciutto and hash browns. Make sure you
really wring out as much liquid as you can from the potatoes before you bake them-it will prevent the cups from sticking in
the muffin tin.
These tender oatmeal-meets-muffin cakes are perfect for busy weekdays. Make a batch on the weekend and keep them in your
freezer. For a grab-and-go breakfast, reheat in the microwave for about 40 seconds.