Sunday, March 17, 2013

Muffin Tin Recipes

Today I've discovered Muffin Tin recipes.
I have never heard of these before, but they're fascinating to me.

It's another one of those American cooking ideas that only we could come up with.
I'm sure that some Culinary Schools would be aghast at the concept.
You all know who I'm talking about, but we love our quirky American cooking skills!

The recipes are a bit vague and I simply mention a few without a recipe.
The numerous recipes for Muffin Tins can be found online and there's a cookbook available .

These are just a few that I would make.
Maybe the most interesting to me !

Baked Eggs and Hash Brown Cups.

This recipe is adapted from The Dallas Morning News Taste Section 3/18/2015

Here's what you'll need:
Preheat the oven to 425 degrees.
Liberally Butter the cups of a 12 C Muffin Tin

1 - 20 oz. bag of shredded Potatoes (if frozen, thaw and squeeze any excess moisture.
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
12 Extra Large Eggs
Vegetarian Bacon bits or Real Bacon Bits
Maple Syrup, warmed

In a medium mixing bowl:
Garlic Powder
Toss to combine and coat well.
Evenly divide the Potatoes among the cups.
Use your hands or the back of a spoon to cover the bottom and up the sides of the cups to create a well.

Bake for 25 minutes.
The edges should be golden brown and crisp.

Crack one egg into each cup.
Season additionally to taste with Salt and Pepper.
Sprinkle the top of each Egg with Bacon Bits.
Bake for an additional 15 minutes, or until the egg whites are set according to your taste.
Remove the pan to a rack and cool for 5 minutes.
Carefully remove each egg cup from the pan.

Serve drizzled with Warm Maple Syrup.

Peace in the Kitchen!

Muffin Tin Potatoes Gratin.... Sacre Bleu!

2 large Potatoes, peeled and thinly sliced. This is where you can use your culinary skills and bring out the Mandolin !
1/2 C Shredded Swiss Cheese
2 Green Onions, sliced
Salt and Pepper to taste
Heavy Cream

Spray the cups of a Muffin Tin with a non stick Vegetable Spray

Fill the cups with some of the potato slices
Top with Cheese
Top off each cup with 1-2 TBS of Cream
Cover the entire tin with foil and bake 15 minutes at 375 degrees
Remove the foil
Bake an additional 15 - 25 minutes

Invert onto a serving platter.

Muffin Tin Baked Eggs:

Spray each cup with a non stick Vegetable Spray

Crack an egg into each cup
Bake at 350 degrees for 15 - 20 minutes according to how you like the yolks ( I like them runny)

Serve on a Toasted English Muffin topped with your favorite Shredded Cheese or a slice of the All American Yellow Cheese that we all grew up eating.

I put the cheese on the Muffin and heat it in the microwave just until it begins to melt and then top it with the egg .

Toast Cups with Bacon and Eggs:

This is a really cool recipe for a breakfast crowd.
Of course I use Vegetarian Bacon that I either microwave or fry lightly in vegetable oil to get it crispy.
Every one else can fry your bacon as you normally do.

I left out the amounts of ingredients, it all depends on the number of guests you're serving.

You'll need the following:

Sliced White Bread
Cooked Bacon
Shredded Cheese
Salt and Pepper to taste

Spray the cups with a non stick Vegetable Spray
Cut circles out of the bread with a biscuit cutter
Press the bread into each cup
Place some crumbles Bacon in each one
Top with 1 TBS of Cheese
Bake these for 5 minutes 375 degrees

Crack an Egg into each cup
Season with Salt and Pepper
Bake an additional 8 - 10 minutes depending on how you like your yolks. ( we like ours runny)

Peace in the Kitchen!

Baked Left Over Mashed Potatoes:

Here's what you'll need for this recipe:

Warm Mashed Potatoes with added Butter
Add any of the following ingredients  and mix well:
Cooked Bacon ( Vegetarian or Real)
Shredded Cheese , I like Gruyere or Swiss
Fresh Parsley, chopped
Chives, chopped
Green Onions, sliced
Sour Cream for a Garnish

Spray each cup with a non stick Vegetable Spray
Fill each cup with a large scoop of the mixture
Score the tops with a fork
Brush with Melted Butter

Bake at 375 degrees until the tops are browned and crispy

Peace in the Kitchen!


3/4 C flour
1 tsp baking powder
3/4 C milk
1 egg, beaten
1 C shredded cheese, your choice ( I recommend Mozzarella)
3/4 C diced pepperoni ( vegetarian is available)
1/2 red bell pepper, finely diced
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
Your favorite Pizza Sauce for serving ( heated)

Spray a 12 C muffin tim with vegetable spray
preheat oven to 375 degrees

In a Bowl:
baking powder
Whisk well
Whisk in:
Fold in:
red bell pepper

Divide among the wells of the muffin tin
Bake for 25-30 minutes
Serve with warm pizza sauce.

Peace in the Kitchen!

Other recipe ideas in a Muffin Tin:

Cinnamon Rolls
Lasagna ( I've posted this recipe on the blog under Lasagna Rolls in a Muffin Tin)
Tex - Mex Tortilla Cups

My wife makes individual Stuffing Cups at Thanksgiving. She freezes any left overs.

Peace in the Kitchen!

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