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6 New and Genius Ways to Use Your Muffin Tin

By Hilary Meyer, March 11, 2014 - 1:34pm

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6 New and Genius Ways to Use Your Muffin Tin

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.

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Asparagus-Mushroom Mini LasagnasAsparagus-Mushroom Mini Lasagnas
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, sauté 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.


Mini Strawberry-Rhubarb PiesMini Strawberry-Rhubarb Pies
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 delicious.



Mini Rum-Raisin Bread PuddingsMini Rum-Raisin Bread Puddings
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 CakesSouthwest 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 CupsBaked 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.



Breakfast Blueberry-Oatmeal CakesBreakfast Blueberry-Oatmeal Cakes
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.


What’s you favorite thing (besides muffins) to cook in a muffin tin? Tell us what you think below.

TAGS: Hilary Meyer, Food Blog, Cooking tips, Kitchen tools

Hilary Meyer
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.

Hilary asks: What’s you favorite thing (besides muffins) to cook in a muffin tin?

Tell us what you think:

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