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In the Kitchen: Try these recipes using a muffin tin
Muffin

I love when a particular kitchen tool or item can be used for multiple purposes. A muffin tin is a great example. 

Of course you can make muffins and cupcakes in a muffin tin, but there are lots of other things you can make as well. 

Having these individual portions helps too. And most things become portable little dishes, so you can take them with you when you are on the go. 

Here are some simple and delicious recipes to get you started on your muffin tin adventure in the kitchen.

 

Muffin tin meatloaf

1 pound ground beef or ground turkey

1 egg, lightly beaten

1/2 onion, chopped

1/2 cup milk

1/2 cup breadcrumbs

1/2 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup ketchup or chili sauce

 

Preheat oven to 350 degrees. In a large bowl, combine ground beef (or turkey), egg, onion, milk, breadcrumbs, Worcestershire, Italian seasoning, garlic powder, onion powder, salt and pepper, mixing well to combine. 

Spray muffin tin with nonstick cooking spray. Divide meat mixture into muffin cups. Top with ketchup or chili sauce. Bake in preheated oven 35 to 40 minutes.

 •    •    •

Muffin tin “enchiladas”

2/3 cup cooked and cooled quinoa (or rice)

1 pound ground beef or ground turkey

1 egg, lightly beaten

1/3 cup frozen corn kernels, thawed

1/3 cup red onion, minced

1/3 cup cilantro, chopped

1 teaspoon cumin

1 ½ teaspoons chili powder

1 teaspoon dried oregano, preferably Mexican oregano

1/2 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt

1/4 teaspoon pepper

Nonstick cooking spray

2/3 cup canned red enchilada sauce (or use the green)

1 cup cheddar cheese, shredded

Garnishes: green onion, sliced jalapenos, sliced black olives, sour cream, salsa

 

Preheat oven to 400 degrees. In a large bowl, combine quinoa, ground beef, egg, corn, onion, cilantro, cumin, chili powder, oregano, cayenne, salt and pepper, mixing well to combine. 

Spray a muffin tin with nonstick cooking spray and then divide the meat mixture into 12 muffin cups. 

Bake in preheated oven for 20 minutes. Remove from oven and spoon about 1 tablespoon of the enchilada sauce on top of each meat muffin. Sprinkle with shredded cheese. 

Return to oven and bake another five to eight minutes. Garnish with desired garnishes.

 •    •    • 

Cheddar bacon oat muffins

8 slices bacon, chopped

2 cups oat flour

1 tablespoon baking powder

1 teaspoon salt

Pinch of pepper

2 teaspoons dried sage

2 eggs

1 egg white

1 ¼ cups milk (or use almond milk)

2 tablespoons olive oil

1 cup cheddar cheese, shredded

1/2 red bell pepper, seeded and minced

1 cup baby spinach, chopped

1/2 jalapeno, seeded and  finely minced

 

If you don’t have oat flour, no worries. Just whirl dried oats in a food processor until fine like flour.

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray. Heat a skillet and add bacon, cooking until bacon is crisp. Drain on a paper towel lined plate. In a large bowl, combine oat flour, baking powder, salt, pepper and sage. 

In another bowl, whisk together eggs, egg white, milk and olive oil. Slowly add the wet ingredients to the dry, stirring until combined. Add the cheese, red bell pepper, baby spinach and jalapeno. If batter is too thick, add a bit more milk. 

Evenly divide batter into prepared muffin cups. Bake for about 30 minutes until toothpick comes out clean. Cool slightly before removing bacon/cheddar muffins. You can also freeze these and pull them out and microwave as needed.

 •    •    •

Muffin tin Greek eggs

6 eggs

6 egg whites

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces frozen spinach, thawed and squeezed until dry

1 (14.5) can petite diced tomatoes, drained well

1/2 cup Kalamata olives, pitted and minced

12 tablespoons feta cheese, crumbled

 

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray. In a bowl, whisk together eggs, egg whites, garlic powder, onion powder, salt and pepper. Divide spinach into each of the muffin cups. Top with some of the drained tomatoes and a sprinkling of the Kalamata olives. Add 1 tablespoon feta per muffin cup. Evenly pour egg mixture on top. Bake in preheated oven about 25 minutes until toothpick comes out clean.