Bet you never knew you could make an entire meal in a muffin tin, did you?
These muffin tin meals make for the perfect grab and go breakfast, lunch or dinner, so if you’re looking to mix up your meals this week, try them muffin style.
10 Meals You Can Make in a Muffin Tin:
1. Mini Meatloaves
Ingredients:
1 pound extra-lean ground beef
1 cup plain or seasoned bread crumbs (it’s up to you)
1 teaspoon garlic powder
salt and pepper
1 tablespoon brown sugar
1/4 of a medium onion diced
1 egg
1/2 cup ketchup
Directions:
Preheat oven to 375 degrees.
Mix all ingredients in a large bowl.
Once mixed, divide the mixture into 12 muffin cups sprayed with cooking spray.
Bake for 20 minutes and then check to see if the tops are browned.
If you have a meat thermometer, check to make sure the centers get up to 160 degrees.
If not, you can cut into the center of one to see if the meat is cooked thoroughly.
2. Mini Corn Dog Muffins
Ingredients:
1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites
Directions:
Preheat oven to 375 degrees.
Combine butter and sugar in a bowl then whisk to combine.
Add eggs and buttermilk, whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour and salt then stir to combine.
Whisk into wet ingredients in two batches.
Spray a mini muffin tin very well with non-stick spray then spoon 1 tablespoon batter into each mini muffin cup.
Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown.
Cool in mini muffin tin for 5 minutes before serving.
3. Omelet Muffins
1 ½ teaspoon olive oil
½ cup raw vegetables, shredded
1 clove garlic, peeled and minced
6 eggs
½ cup milk
1 cup cheddar cheese, shredded
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
1 cup ham, cubed (OR 2/3 cup crisp cooked, crumbled bacon OR browned and crumbled sausage)
Directions:
Preheat the oven to 350 degrees.
Spray a 12-cup muffin pan well with baking spray.
Peel and shred raw vegetables.
Sauté the shredded vegetables and minced garlic in the warm oil.
Cook and stir veggies for about 3-5 minutes, or until they soften up a bit but are not browned.
Once the veggies have cooled, whisk the eggs with the milk in a large bowl until fluffy.
Whisk in the flour, baking powder, salt, pepper until just combined with the egg mixture.
Stir in the shredded cheese, and the ham (or other desired meat) until combined.
Use a large scoop to portion batter into the prepared muffin cup wells.
The cups should be about ¾ full of batter.
Bake for 22-25 minutes, or until muffins are cooked through and very lightly browned around the edges.
4. Deep Dish Pizza Muffins
Ingredients:
1 can refrigerated crescent rolls (seamless sheet)
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
pizza toppings – pepperoni, ham, sausage, peppers, onions, mushrooms
Directions:
Preheat oven to 375.
Spray 8 regular muffin cups with cooking spray.
Cut crescent roll dough into 8 squares and press into muffin cups.
Sprinkle some of cheese in the bottom of each muffin cup.
Top with 1 tablespoon of pizza sauce.
Add a little more cheese and top with pizza toppings.
Sprinkle garlic powder over toppings.
Bake 15-18 minutes.
Remove from pan and serve immediately
5. Macaroni and Cheese
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, peeled and diced
2 tablespoons all-purpose flour
2 1/2 cups evaporated milk
1 teaspoon dry mustard
2 teaspoons salt
black pepper
2 cups shredded cheddar cheese
1/2 pound elbow or other small macaroni
Directions:
Preheat the oven to 350°F.
In a medium size sauce pan, heat the olive oil over medium heat and stir in the onion. Cook until the onion soft.
Sprinkle the flour over the onion and stir to combine.
Slowly pour in the milk and stir over medium heat.
Add the mustard, salt and pepper and continue to stir until the sauce thickens enough to coat the back of a spoon.
Stir in 1 1/2 cups of the cheese and set the sauce aside.
Cook the elbow macaroni until it is no longer raw, but still very firm. Drain.
Pour the sauce over the macaroni to combine well.
Use a 1/4 cup measure to scoop and fill the cupcake pan with the macaroni mixture.
Sprinkle the remaining 1/2 cup of cheese evenly over the macaroni and cheese
Bake for 30 minutes or just until the macaroni and cheese is set.
6. Mini Taco Bowls
Ingredients:
8 6 in. flour tortillas
1 pound ground beef
1 cup salsa
1/2 cup shredded cheddar cheese
2 cups chopped lettuce
1 tomato, chopped
1/4 cup ranch dressing
optional: guacamole
optional: sour cream
Directions:
Microwave tortillas on high for 30 second.
Line each of 8 muffin cups with 1 tortilla.
Carefully fold back edges of tortillas, leaving opening in centers for filling.
Bake 10 min. at 350.
Meanwhile, brown meat in large skillet; drain.
Stir in salsa; bring to boil. Simmer on medium-low heat 10 min.
Spoon meat mixture into tortilla bowls; top with remaining ingredients.
Optional: top with guacamole and sour cream.
7. Baked Oatmeal
Ingredients:
2 eggs
¼ cup canola oil
1 cup packed brown sugar
½ cup applesauce
1½ cups milk
2 teaspoons vanilla extract
½ teaspoon salt
1 tablespoon ground cinnamon
3 cups old fashioned rolled oats
2 teaspoon baking powder
optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
Directions:
Preheat the oven to 350 degrees.
Line a muffin tin with paper or paper/foil muffin liners.
In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved.
Add the applesauce, milk, vanilla, salt and cinnamon. Whisk until well combined.
Stir in the oats and baking powder.
Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup.
Add your favorite toppings.
Push the toppings down into the oat mixture with a spoon.
Bake for 30 minutes.
Let them cool for 5 minutes before eating.
8. Turkey Cheeseburger Minis
Ingredients:
1 pound ground turkey
1/2 cup chopped red sweet pepper
1/4 cup onion, chopped
1 tablespoon vegetable oil
1/2 cup ketchup
2 tablespoons yellow mustard
2 tablespoons dill pickle relish
1 tablespoon Worcestershire sauce
1 12 ounce package (10) refrigerated buttermilk biscuits
2 1/2 slices American cheese, cut into 10 pieces
optional: dill pickle slices
Directions:
Preheat oven to 400 degrees.
In a large skillet cook ground turkey, sweet pepper and onion in hot oil over medium-high heat until turkey is brown, using a wooden spoon to break up turkey as it cooks.
Stir in ketchup, mustard, pickle relish and Worcestershire sauce.
Lightly press a biscuit onto the bottom and up the sides of each of 10 muffin cups.
Divide turkey mixture among biscuit-lined muffin cups.
Bake for 9 minutes.
Top with cheese.
Bake about 5 minutes more or until cheese is melted.
Remove cheeseburger cups from muffin cups.
If desired, garnish with dill pickle slices.
9. Savory Stromboli Cups
Ingredients:
1 13.8 ounce package refrigerated pizza dough
1/2 cup pizza sauce
1/2 cup chopped green sweet pepper
3 ounces thin slices deli-style turkey breast
3 ounces thin slices deli-style capicola
1 1/2 cups shredded Italian cheese blend (6 ounces)
Directions:
Preheat oven to 375 degrees.
Generously coat twelve muffin cups with cooking spray; set aside.
On a lightly floured surface, roll pizza dough into a 12×10-inch rectangle.
Spread dough rectangle with the 1/2 cup pizza sauce.
Sprinkle with sweet pepper.
Top with turkey and capicola slices; sprinkle with 1 cup of the cheese.
Starting from a long side, roll up dough rectangle.
Pinch dough to seal seams.
Using a serrated knife, slice rolled rectangle into 12 equal pieces.
Place a piece, cut side up, in each prepared muffin cup.
Bake for 15 minutes.
Sprinkle with the remaining 1/2 cup cheese.
Bake about 5 minutes more or until dough is golden and cheese is melted.
10. Chicken Pesto Wonton Cupcakes
Ingredients:
2 cups diced or shredded cooked boneless, skinless chicken breast
4 grape tomatoes, chopped
16 wonton wrappers
4 oz (1 cup) shredded 2% mozzarella cheese
4 tablespoons pesto
Directions:
In a medium mixing bowl, combine the chopped chicken with the pesto and the chopped tomatoes and mix together until well combined.
Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.
Using about half of the chicken mixture, spoon evenly into the wonton wrappers.
Sprinkle about half the mozzarella cheese evenly over the top of each cup.
Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and mozzarella cheese.
Bake for 18-20 minutes until golden brown.
Let cool 5 minutes before removing from muffin tin.
Image Source: BigStock
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