50 dishes in muffin tins

Any dish will be more interesting in miniature form...

3. Broccoli frittata. Whisk together 10 eggs, 1/4 cup milk, 2/3 cup grated cheese mixture of the three types, 1/2 teaspoon salt, and a pinch of pepper. Divide among 12 greased muffin tins; top with 1 cup finely chopped steamed broccoli and cheese. Bake at 350°F (190°C) until set, 12-15 minutes. Cool.

4. Poached eggs. Pour 1 tablespoon of hot water into each muffin tin. Crack 1 egg into each muffin tin; season with salt and pepper. Bake at 180°C (350°F) until desired doneness, 12-14 minutes. Carefully remove with a spoon.


5. Ham with eggs. Make a slit in 6 slices of Canadian bacon from the edge to the center; press each slice into a muffin tin, overlapping if necessary. Crack 1 egg into each cavity; season with salt and pepper. Bake at 180°C until desired doneness is reached, 12-14 minutes.

6. Cinnamon rolls with bacon. Take store-bought cinnamon roll dough (12 oz. tube), divide into portions, and place in greased pans. Sprinkle with crumbled cooked bacon, pressing lightly. Bake according to package directions. Drizzle with glaze or maple syrup.

7. Honey croissants. Cut store-bought croissant dough (230g tube) into 2.5cm pieces without unwrapping. Toss with melted butter, honey, raisins, and chopped pecans (3 tablespoons each), and 1 teaspoon of cinnamon sugar. Divide between 6 baking cups lined with nonstick foil. Bake at 425°F (220°C) until golden brown, 12-15 minutes.


8. Croissants with chocolate. Cut 12 strips, 5 x 10 cm, from store-bought puff pastry (16 oz. package); place 2 teaspoons of chopped chocolate in the center of each. Fold one short edge of the pastry over the chocolate, then fold the opposite edge over. Place them seam-side down in the pan. Bake at 200°C until golden brown, 12-15 minutes.

9. Mini Blueberry Pancakes. Melt 3 tablespoons butter with 3/4 cup maple syrup in the microwave. Layer 3 thawed mini pancakes and some blueberries in each cavity of a 12-cup pan lined with nonstick foil. Drizzle maple syrup over each layer and the top. Bake for 15 minutes at 400°F (200°C) to heat through.


10. French Toast Muffins. Whisk together 2 cups milk, 4 eggs, 1/4 cup sugar, 1 tablespoon vanilla, and 1/2 teaspoon ground nutmeg. Add 8 cups cubed white bread; soak for 10 minutes, stirring occasionally. Divide among 12 greased muffin tins; top with slivered almonds. Bake at 350°F (180°C) until set, 25 minutes. Drizzle with maple syrup.


11. Oatmeal muffins with cranberries. Whisk together 1.5 cups warm milk, 1/4 cup each brown sugar and melted butter, 2 eggs, 1/2 teaspoon cinnamon, and a pinch of salt. Stir in 3 cups rolled oats, 3/4 cup each dried cranberries and pumpkin seeds, and 1/2 teaspoon baking powder. Divide among 12 greased pans. Bake at 350°F (180°C) until set, 25 minutes.



12. Baked Brie. Cut 12 ounces (340 g) of Brie cheese into 12 1-inch (2.5 cm) cubes; divide between 6 baking trays lined with nonstick foil. Spoon 1 tablespoon of mango chutney into each. Bake at 400°F (200°C) until bubbly, 10 minutes. Serve with toasted baguette slices.


13. Goat cheese terrine. Puree 280 g (9 oz) goat cheese, 230 g (8 oz) cream cheese, 1 tbsp each roasted garlic and chopped thyme, parsley, and chives; season with salt and pepper. Set aside half the mixture. Puree the remaining cheese mixture with 1/2 cup chopped cooked beets. Line 6 muffin tin cups with plastic wrap; layer both cheese mixtures evenly. Refrigerate for 2 hours.


14. Buns with cheese and ham. Cut store-bought croissant dough (230g tube) into 2.5cm pieces without unwrapping. Add 3 tbsp melted butter, 1/4 cup each sliced ​​ham and grated Gruyère cheese, and 1 tsp chopped thyme; stir to combine. Divide into 6 baking cups lined with nonstick foil. Bake at 425°F (220°C) until golden brown, 12-15 minutes.


15. Focaccia. Press 30g (1 oz) of pizza dough into each of the 12 greased pan cavities. Let rest for 1 hour. Brush with olive oil, sprinkle with sea salt, pepper, and chopped rosemary, then top with pesto and cherry tomato slices. Bake at 200°C (400°F) until golden brown and puffed, 12 minutes.


16. Focaccia with grapes. Follow recipe #15, using halved red grapes instead of pesto and tomatoes; press gently into the dough before baking.


17. Spanakopita. Combine 6 ounces chopped fresh spinach, 3/4 cup crumbled feta, 1 beaten egg, 2 sliced ​​green onions, and 2 tablespoons chopped dill; season with salt and pepper. Cut 12 4-inch squares from 3 sheets of filo dough. Press into greased 12-piece pans. Spread the filling over the pastry and fold the excess pastry toward the center. Bake at 425°F (220°C) until golden brown and set, 15 minutes.

18. Crab cakes. Combine 8 ounces (230 g) crab meat, 1/3 cup crumbled butter biscuits, 2 tablespoons mayonnaise, 1 teaspoon each lemon zest and chopped chives, 1/4 teaspoon salt, and a pinch of cayenne pepper. Press lightly into 12 greased muffin tins and chill for 15 minutes. Bake at 400°F (200°C) until golden brown, 10 minutes. Serve with tartar sauce.

19. Potato slices. Toss 2 pounds (900 g) peeled russet potatoes (thinly sliced), 1 1/2 cups heavy cream, 1 grated garlic clove, 1 teaspoon salt, a couple of grinds of pepper, and a pinch of nutmeg. Stack the potatoes in 12 greased cavities of a casserole dish and top with the cream mixture. Cover with foil and bake at 350°F (180°C) until tender, 40 minutes. Remove the foil; sprinkle with 1/3 cup grated Gruyere cheese. Bake for an additional 20 minutes.


20. Potatoes with bacon. Follow recipe #19, substituting chicken broth for the cream, adding 2 teaspoons of thyme, and omitting the nutmeg. Sprinkle with 1/4 cup chopped cooked bacon and cheese.

21. Potato nachos. Boil 12 new potatoes until tender, 10 minutes. Place each in a greased muffin tin; mash with a fork and drizzle with olive oil. Bake at 450°F (230°C) until crisp, 25-30 minutes. Sprinkle with 3/4 cup grated Pepper Jack cheese and bake for 1 minute to melt. Top with sour cream, guacamole, and green onions.

We recommend 22. Hushpuppies. Whisk together 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon mustard powder, 1/2 teaspoon each baking powder and salt. Whisk in 1 egg, 1/2 cup milk, and 2 tablespoons melted butter. Divide the mixture among 24 greased mini muffin tins (about 1 tablespoon each); top each with a halved cocktail dog. Bake at 400°F (200°C) until set, 13 to 15 minutes.

23. Tamale. Make the hushpuppy batter (No. 22). Brown 8 ounces ground beef in olive oil; season with 1 teaspoon each chili powder and cumin and 1/2 teaspoon salt. Stir in 3/4 cup bean-corn salsa; simmer until thickened. Divide among 12 foil-lined baking cups; top with batter and 3/4 cup shredded Pepper Jack cheese. Bake at 350°F (190°C) until set, 20 minutes.

24. Pizza. Press 1 ounce (30 g) of pizza dough into each of the 12 greased pans. Top each with 2 teaspoons of pizza sauce, grated mozzarella, and other toppings (mushrooms, peppers, etc.). Bake at 450°F (245°C) until puffed and golden brown, 12 minutes.

25. Calzone. Divide 1 pound (450 g) of pizza dough into 12 balls and stretch each into a 7 cm (3 in) circle. Place 1 teaspoon of chopped pepperoni, ricotta, and grated mozzarella in the center of each. Gather the dough around the filling and pinch the edges to seal. Arrange, seam side down, in 12 buttered pans and brush with olive oil. Bake at 350°F (180°C) until golden brown, 20-25 minutes.

26. Mini spaghetti pies. Cook 8 ounces (230 g) spaghetti according to package directions. Drain in a colander; toss with 1 1/2 cups hot marinara sauce, 1 beaten egg, 1/3 cup grated Parmesan, 6 slices chopped cooked bacon, and 2 tablespoons parsley. Divide among 12 ramekins lined with nonstick foil; top with grated mozzarella. Bake at 400°F (200°C) until golden brown, 15 minutes.


27. Lasagna. Combine 1 cup each ricotta and grated mozzarella, 1/4 cup Parmesan and chopped parsley, and 1 egg. Cut 12 sheets of fresh pasta, 4 x 6 inches (10 x 15 cm). Place 1 tablespoon of marinara sauce in each of the 12 cavities of the pan. Press 1 sheet of pasta into each. Divide the filling and pour another 1 tablespoon of sauce over each serving. Fold the overhanging edges of the pasta to the center and seal by lightly moistening with water. Add another 2 tablespoons of sauce; sprinkle with mozzarella and Parmesan. Bake at 400°F (200°C) until golden brown and bubbly, 15 minutes. Sprinkle with chopped parsley.

28. Lasagna with spinach. Follow recipe #27, replacing the parsley in the filling with 1 cup fresh chopped spinach.

29. Meatballs. Combine 1 pound ground beef, 1/3 cup each bread crumbs, grated Parmesan, and chopped parsley, 1 egg, 1 grated garlic clove, 1/2 teaspoon salt, and a couple of grinds of pepper. Form into 6 balls. Place in the 6 cups of a large muffin tin lined with nonstick foil. Bake at 425°F (220°C) until golden brown, 20 minutes. Top with marinara sauce, grated mozzarella, and Parmesan. Bake for another 15 minutes.


30. Mini Meatloaf. Combine 900g of meatloaf mix (beef, pork, and veal), 1/2 cup each grated onion and panko breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, 1 tsp each chili powder, chopped thyme, and salt, and a couple of pinches of pepper. Divide among 12 greased ramekins. Brush with chili sauce (such as Heinz). Bake for 12-15 minutes at 425°F (220°C) until cooked through.

31. Mini cheeseburgers. Place the bottom halves of 12 mini potato buns into 12 baking cavities lined with nonstick foil. Form 1 pound ground beef into 12 small patties and add to the baking cavities; season with salt and pepper. Bake at 425°F (220°C) until set, about 10 minutes. Top with small slices of American cheese and bake for about 5 minutes to melt. Add pickle slices, mustard, ketchup, and bun tops.


32. Mac and cheese. Cook 1 1/2 cups pasta according to package directions; drain in a colander. Heat 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour until smooth. Whisk in 2 cups milk; bring to a simmer. Whisk in 2 cups grated cheddar, stirring until melted. Stir in the pasta and season with salt and pepper. Divide among 12 baking cups lined with nonstick foil; sprinkle with Parmesan. Bake at 400°F (200°C) until golden brown, 15 minutes.


33. Taco. Coat a 6-cup muffin tin with cooking spray. Press a 6-inch wheat tortilla into each cavity; coat with cooking spray and season with salt and chili powder. Bake at 425°F (220°C) until golden brown, 8-10 minutes. Cool. Remove and top with guacamole, refried beans, sour cream, and fresh salsa. Top with shredded lettuce, chopped cilantro, and grated cheddar.


34. Smoothie mix. Puree 3 cups chopped kale, 1 cup each chopped cucumber and pineapple, 3/4 cup coconut water, 4 slices peeled ginger, and a pinch of turmeric. Divide among 12 pans. Freeze until firm, about 6 hours. For 1 smoothie: Blend 3 servings of the mixture with 3/4 cup coconut water.

35. Strawberries with chocolate. Line a 12-cup muffin tin with nonstick foil liners and coat with cooking spray. Arrange a few hulled strawberries and 1 tablespoon peanuts in each muffin tin. Melt 4 oz. of chopped semisweet chocolate in the microwave. Drizzle over the strawberries. Refrigerate until set.


36. Monkey bread with peanut butter. Take the prepared scone dough (2 tubes of 210 g / 8 oz), cut each into 4 pieces, and toss with 1/2 cup sugar. Divide between 12 greased muffin tins. Whisk together 1/4 cup warm peanut butter and 2 tablespoons melted butter; spoon onto the dough. Bake at 180°C / 350°F until puffed and golden brown, 25 minutes. Remove the scones while still warm and drizzle with warm jam.

37. Chocolate Coconut Monkey Bread. Cut each 16-ounce (460-gram) tube of store-bought scone dough into 8 pieces; roll in 1/3 cup melted coconut oil, then 1 cup turbinado sugar. Divide half the dough among 6 greased muffin tins; sprinkle with 1/3 cup chocolate chips and top with the remaining dough. Bake at 350°F (180°C) until puffed and golden, 25 minutes.

38. S'mores dessert. Melt 1 cup mini marshmallows from a 280g package in a large saucepan with 4 tablespoons butter, stirring until smooth. Stir in 6 cups graham cracker squares. Remove from heat, stir in the reserved marshmallows and 1 cup milk chocolate chips. Press into 12 greased muffin tins; let cool.

39. Chocolate cakes. Melt 8 ounces (230 g) chopped semisweet chocolate with 10 tablespoons (100 ml) butter in the microwave; stir until smooth. Beat 3 eggs and 3 egg yolks with 1 cup (100 ml) powdered sugar with an electric mixer until fluffy, 2 minutes. Beat in 1/3 cup (100 ml) flour and the chocolate mixture until smooth. Line 12 muffin tins with paper liners and coat with cooking spray. Divide the batter among the tins. Bake for 10 minutes at 400°F (200°C), until the top is set but the center is still moist. Serve immediately.

40. Frozen dessert with peanut butter. Melt 8 ounces chopped semisweet chocolate with 1/3 cup heavy cream in the microwave. Spoon 1 teaspoon melted chocolate into 24 lined mini muffin tins; chill until set. Stir together 1/3 cup each peanut butter and powdered sugar with 2 tablespoons softened butter until smooth. Add to the tins; spoon the remaining chocolate over the tops. Freeze until set, about 4 hours.


41. Frozen yogurt with fruit. Blend 2 cups of plain 2% fat Greek yogurt with 1/4 cup honey or any jam in a blender until smooth. Divide among 12 paper-lined muffin tins, adding a few berries or fruit pieces. Freeze for 2 hours until set.

42. Festive cakes. Cut 6 slices of sponge cake in half, 1/2" thick. Press each slice into the cupcake well of a 6-cup muffin tin and top with a large scoop of softened ice cream. Press another slice of cake on top. Freeze for 6 hours until firm. Remove from the pan, spread whipped cream on top and sides, and decorate with rainbow sprinkles.

43. Chocolate chip cookie cakes. Follow recipe #42, using 2 small scoops of ice cream and sandwiching crushed chocolate sandwich cookies between them. Use chocolate sprinkles.

44. Chocolate chip cookies. Beat 110g melted butter with 3/4 cup each light brown sugar and granulated sugar. Add 1 egg and 1 teaspoon vanilla. Whisk 1 1/4 cups flour with 1/2 teaspoon salt and 1/4 teaspoon baking powder; fold into batter. Fold in 1/2 cup chocolate chips. Form into 12 balls; place into 12 muffin tins lined with paper liners. Bake at 180°C until golden brown, 15 to 18 minutes.

45. Mini cheesecakes. Beat together 2 x 8 oz (230 g) packages cream cheese, 2 eggs, 1/2 cup sugar, 1 teaspoon each vanilla and lemon juice, and a pinch of salt until smooth. Place 2 teaspoons of graham cracker crumbs into 12 lined muffin tins. Divide the filling among the muffin tins. Bake at 325°F (160°C) until set, 30 minutes.


46. ​​Key lime cheesecakes. Beat 8 ounces cream cheese, 1 cup each powdered sugar and sour cream, 1 teaspoon vanilla, and a pinch of salt with an electric mixer on medium-high speed until smooth. Dissolve 1 teaspoon gelatin in 1 tablespoon warm water; whisk into the cream mixture with 1/4 cup lime juice. Combine 1 cup crushed chocolate graham crackers with 2 tablespoons melted butter; press into 12 lined muffin tins. Divide the filling among the muffin tins. Refrigerate until set, 4 hours. Sprinkle with lime zest.


47. Fruit crisp. Toss 3 peeled and sliced ​​pears, 1/3 cup chopped dried cherries, 1/4 cup granulated sugar, 1 tablespoon each flour and vanilla into 12 cavities of a tart pan lined with nonstick foil. Mix 2/3 cup flour, 1/4 cup each brown sugar and chopped hazelnuts, and a pinch of salt with 4 tablespoons softened butter until coarsely lumped; sprinkle the mixture over the fruit. Bake at 350°F (180°C) until golden brown, 25 minutes.


48. Blueberry Dutch Pancakes. Divide 2/3 cup blueberries among 12 greased pans. Blend 1 cup milk, 3/4 cup flour, 1/3 cup sugar, 2 eggs, 1 teaspoon vanilla, and 1/4 teaspoon baking powder until smooth. Divide among the pans. Bake at 190°C until lightly golden brown, 30-35 minutes. Cool in the pan. Dust with powdered sugar.

49. Cherry clafoutis. Divide 1 1/3 cups drained pitted cherries among 6 large muffin tins lined with paper liners. In a blender, combine 1 cup heavy cream, 1/4 cup each flour and sugar, 2 eggs, 2 egg yolks, and 1/4 teaspoon almond extract until smooth. Divide among the muffin tins; cover loosely with foil. Bake for 45 minutes at 350°F (180°C) until lightly set.


50. Mini Apple Pies. Saute 900 g (2 lb) chopped, peeled apples in 4 tablespoons butter with 1/2 cup sugar, 1 tablespoon lemon juice, and a pinch of salt until soft, 10 minutes. Stir in 1 tablespoon flour and 1/2 teaspoon cinnamon; let cool. Cut 12 10 cm (4 in) circles from store-bought pie crust (14 lb); cut the scraps into strips. Press the circles into the cavities of a muffin tin. Add the filling and top with the pastry strips in a lattice pattern. Brush with a beaten egg and scatter a little butter over the tops. Bake at 190°C (375°F) until the crusts are golden brown and the filling is bubbly, 35 to 40 minutes.





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