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Muffin tins aren’t just for baking muffins and cupcakes anymore. People have been getting creative in turning out miniature versions of regular recipes via the handy pans. These are easier, quicker and more transportable than their full-size counterparts.
Muffin tins are good for making party bites and all sorts of baked goods. Here are a few ideas.
MINI FRITTATAS
1 (1 pound) package frozen hash brown potatoes, thawed
4 large eggs, beaten
1 tablespoon milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cooked ham, finely chopped
4 tablespoons mushrooms, chopped (or any veggie or your choice)
1/2 cup cheddar cheese, shredded
Fresh flat-leaf parsley, for garnish
Preheat oven to 400 degrees. Coat 6 muffin tin cups with nonstick cooking spray. Spread potatoes around bottom and press up sides of each cup; place in oven and cook 10 minutes.
Meanwhile, in medium bowl, beat eggs and milk and season with salt and pepper. Add ham, mushrooms and cheese; mix to combine.
Remove potatoes from oven and pour about 1/4 cup of egg mixture into the center of each muffin cup.
Return pan to oven and cook until egg is set, about 15 minutes.
Remove from oven and let sit about 5 minutes before serving. Garnish with parsley and serve. Serves 6.
Approximate nutritional information, per serving: 200 calories, 11 g fat, 4 g saturated fat, 155 mg cholesterol, 250 mg sodium, 14 g carbohydrate, 1 g fiber, no sugar, 10 g protein
LASAGNA BITES
1 yellow onion, chopped
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
12 ounces lean ground beef
2 cloves garlic, peeled and minced
1 (14.5-ounce) can diced tomatoes
Pinch red chili pepper flakes (optional)
3 teaspoons dried oregano, divided
1-1/2 cups ricotta cheese
1/2 teaspoon dried basil
24 small wonton wrappers (found in the refrigerated section of most supermarkets)
1-1/2 cups mozzarella cheese, shredded
1/2 cup black olives, chopped
Preheat oven to 375 degrees. Coat 12-cup muffin tin with nonstick cooking spray and set aside.
Heat large nonstick skillet over medium heat. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Crumble in meat and sauté mixture about 10 minutes or until beef is cooked through. Drain excess liquid from pan. Add garlic and stir constantly for 30 seconds.
Add tomatoes, chili pepper flakes and 2 teaspoons oregano. Bring pan to gentle boil. Reduce heat to low and simmer 10 minutes. Remove from heat and set aside.
In medium-size bowl, combine ricotta; remaining salt, pepper and oregano; and basil. Stir to mix well. Set aside.
Place 1 wonton wrapper into each of 12 muffin cups, pressing firmly into bottom and up the sides. Using half of ricotta mixture, divide among 12 cups. Next, using half of beef and tomato mixture, spoon evenly over ricotta. Sprinkle with mozzarella.
Gently press another wonton wrapper on top of mozzarella layer. Repeat process, ending with olives and shredded mozzarella on top as garnish.
Bake 10 minutes, or until cheese has melted. Serves 12.
Approximate nutritional information, per serving: 210 calories, 11 g fat, 5 g saturated fat, 45 mg cholesterol, 600 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g sugar, 14 g protein
BLACK AND WHITE CHEESECAKE CUPS
42 cream-filled sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch salt
Preheat oven to 275 degrees. Line 30 muffin cups with paper liners. Place 1 whole cookie in bottom of each lined cup.
With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 20 to 25 minutes.
Transfer to wire racks to cool. Refrigerate at least 4 hours (or up to overnight) before serving. Serves 30.
Approximate nutritional information, per serving (assumes 1/8 teaspoon salt): 210 calories, 16 g fat, 9 g saturated fat, 65 mg cholesterol, 250 mg sodium, 12 g carbohydrate, no fiber, 6 g sugar, 4 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com.
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