muffin tin

Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd. 

Mini Dutch Baby Pancakes

all-purpose flour

milk

eggs

sugar

vanilla extract

salt

unsalted butter

Powdered sugar

Arrange a rack in the middle of the oven and remove any racks above it. Place a standard (12-well) muffin pan on the rack, and heat the oven to 425ºF. 

Place 1 cup all-purpose flour, 1 cup whole or 2% milk, 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a blender or food processor fitted with the blade attachment. Blend for 1 minute — it will be very liquidy. Let the batter rest in the blender or processor for 10 minutes. Meanwhile, cut 6 tablespoons unsalted butter into 12 pieces. 

Carefully remove the preheated muffin pan from the oven. Add 1 piece of butter to each well. Pour the batter into the wells, about 1/3 cup per well (don’t worry if the butter isn’t completely melted). 

Bake until the Dutch babies are puffed and lightly golden brown, 12 to 15 minutes. Let cool for 1 minute before dusting with powdered sugar or filling with jam before serving. 

Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner

Peanut Butter Banana Oatmeal Muffins Recipe By Tasty

whole wheat flour

oats

baking powder

baking soda

cinnamon

salt,

bananas, medium

peanut butter, natural

honey

greek yogurt

almond milk

peanut butter

crushed,

muffin tin liner

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Tasty

Peanut Butter Banana Oatmeal Muffins Recipe by Tasty

In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.

In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.

Add wet ingredients to dry ingredients and mix until well combined.

Line the muffin tin with liners and evenly pour mixture into the cups.

For the peanut butter drizzle, combine peanut butter, honey, and almond milk.

Top muffins with peanut butter drizzle and crushed peanuts (optional).

https://vid.tasty.co/output/30507/mp4_640x640/1493655199

Muffin tin pizzas are the best dinner ideas that my kids absolutely love and they&#39;re great for busy days.

Muffin Tin Pizzas

roll pizza dough (refrigerated Pillsbury)

mozzarella cheese

c pepperoni

spaghetti sauce

Roll out refrigerated pizza dough on to a cutting board. Use rim of a glass or round cookie cutter to make circles in the dough that fit into each muffin tin hole.

Spray muffin tin with non stick spray and push circles of dough into each tin hole so they come up a bit on the sides and cover the bottom.

Preheat oven to 400 degrees and cook dough for 4 minutes, just so it stiffens up a bit. Remove from oven and spoon sauce, cheese and toppings into each one.

Bake again for another 6 minutes or so until the edges of the dough are browned and cheese is melted.

Remove, allow to sit for 2 minutes in the pan and use a tbsp to scoop each one out.

Ham and cheese breakfast bites are great using leftover ham! Ham and cheese egg muffins made in a muffin tin for breakfast are the perfect on the go nutritious meal kids love.

Ham and Cheese Egg Muffins

roll pizza dough (refrigerated)

c milk

c ham

Optional

green onion (diced)

onion

tbsp bacon (diced)

Salt and Pepper (to taste)

Grease muffin pan, separate the pizza dough into 6 equal pieces and flatten each piece in your palm.&nbsp;

Push each piece of flattened pizza dough into each muffin hole.&nbsp;

Beat together with a fork the egg and milk, add salt and pepper now if desired.&nbsp;

Pour the egg mixture half way full into the pizza dough cup you've created.&nbsp;

Add cubes of ham, bacon, or any additional toppings in at this time including any cheese(s) you want.&nbsp;

Bake at 425 degrees for about 12-15 minutes or until the egg is set in the middle.

https://www.youtube.com/watch?v=SBlm_5KGjSU

I love muffin tin recipes and this one for ham and cheese breakfast muffins is SO good, try it!! Eggs, ham and cheese cooked in a muffin tin are great for busy morning and grab and go meals. Full recipe on The Typical Mom, search ham to find.

Ham and Cheese Breakfast Muffins

Skip the forks in favor of your fingers with this easy recipe for Muffin Tin Mini Apple Pies starring a quick-fix homemade pie crust.

Muffin Tin Mini Apple Pies

all-purpose flour,

Tablespoons minced fresh rosemary (optional)

Tablespoons white sugar

(2 sticks) unsalted butter,

Tablespoons ice water

apples,

white sugar

brown sugar

Tablespoons all-purpose flour

egg, whisked with 1 Tablespoon water

Sanding sugar (optional)

In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.

With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.

Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.

Lightly flour your work surface. 

Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.

Make the crust:

Preheat the oven to 425°F.

In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.

Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes. 

Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional). 

Bake the pies until they are golden brown, 16 to 18 minutes. 

Remove the pies from the oven and let them cool completely in the muffin tin. 

Using a sharp knife, run it around the edges of each pie to help release them then serve.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Make the filling:

Sweet Jiffy Cornbread is the perfect side dish or dessert for any occasion. The recipe is an easy one and only requires a few ingredients.

The Best Jiffy Sweet Cornbread Recipe

boxes Jiffy Corn Muffin Mix

sour cream

Tablespoons honey

Tablespoons sugar

vegetable oil

Preheat oven to 375-degrees and grease a 9-inch...

Preheat oven to 375-degrees and grease a 9-inch by 13-inch baking dish.

Add the muffin mix, eggs, sour cream, milk,...

Add the muffin mix, eggs, sour cream, milk, vegetable oil, sugar, and honey to a large mixing bowl and mix until combined.

Add the flour and mix.

Pour the batter into the baking pan and...

Pour the batter into the baking pan and bake for 20-25 minutes or until the top is golden brown.

Let cool and serve.

https://mediavine-res.cloudinary.com/video/upload/eoiifjhvtgbb7fdukfd5.mp4

Do you love sweet cornbread? Do you want the best recipe out there?

Then, look no further. This recipe for the best Jiffy sweet cornbread is everything you could hope for in a delicious and easy-to-make recipe.

Plus, it only takes about 30 minutes to prepare and bake.

Trust me, you won’t regret giving this recipe a try.

Tex-Mex black bean frittatas, made with chickpea flour instead of eggs! Vegan, grain-free, and high-protein, they are perfect for lunches & high-protein snacking.

Tex-Mex Black Bean Frittatas {vegan, grain-free, high-protein}

(150 mL) water

(60 g) chickpea flour

(18 g) nutritional yeast (optional)

olive oil

cumin

fine sea salt

black beans,

peppers

cilantro

Preheat oven to 425F. Grease or spray 8...

Preheat oven to 425F. Grease or spray 8 cups of a standard muffin tin (or line with paper or foil liners).

In a large bowl, whisk together water, chickpea...

In a large bowl, whisk together water, chickpea flour, yeast, oil, cumin and salt; let stand 5 minutes. Stir in beans, peppers & onions and cilantro. Divide equally among prepared cups.

Bake in preheated oven for 22 to 27...

Bake in preheated oven for 22 to 27 minutes or until batter is just set at the center. Transfer to a cooling rack and let cool completely in tin.

Serve room temperature, chilled, or rewarm as desired.

High protein baked spaghetti minis, made in a muffin tin! Perfect for snacks and packed lunches, these spaghetti minis are vegan, grain-free, oil-free and gluten-free.

High Protein Baked Spaghetti Minis (V, GF, Oil-Free)

oz chickpea flour spaghetti, broken

cauliflower

chickpea flour

flaxseed meal

water ((I use filtered tap water))

marinara sauce

mozzarella style cheese

Cook pasta

Cook the pasta according to package directions, adding the cauliflower during the final minute of cooking; drain, shaking off excess water.

Preheat oven

Meanwhile, preheat oven to 400F (200C). Line 12 cups of a standard size muffin tin. with silicone liners (or, if you eat oil, grease or lightly spray the muffin tin cups)

Whisk

In a large bowl, whisk together the chickpea flour, flaxseed meal and salt. Gradually whisk in the warm water (gradually to avoid lumps). Stir in the marinara sauce, spaghetti and cauliflower.

Portion

Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles. Sprinkle tops with cheese.

Bake

Bake in the preheated oven for 20 to 25 minutes until cheese is melted and noodles at edges look browned and slightly crisp.

Cool

Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.

Scrumptious chickpea flour vegetable frittatas, made with chickpea flour in place of eggs! They are vegan, grain-free, & only 77 calories each.

Chickpea Flour Vegetable Frittatas {vegan, grain-free}

120 g chickpea flour

18 g nutritional yeast

(375 mL water)

parsely

broccoli

mushrooms

carrot

tomato (about 1 medium)

green onions (about 2 small)

Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.

In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder and salt. Slowly whisk in water until blended and smooth. Whisk in the parsley. Let stand while preparing vegetables.

Heat the olive oil in a large skillet set over medium-high heat. Add all of the vegetables. Cook and stir for 4 to 5 minutes until softened. Remove from heat and stir into the chickpea batter (no need to cool vegetables).

Divide batter evenly between prepared cups (they will be almost completely full to the top).

Bake in preheated oven for 25 to 30 minutes until set at center and slightly browned on top. Cool in tin on cooling rack for at least 10 minutes. Run a knife around edge of each cup and remove pucks. Serve warm, room temperature or chilled.

Top 9 muffin tin recipes from across the web

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Top Tags

Mini Dutch Baby Pancakes

Peanut Butter Banana Oatmeal Muffin...

Muffin Tin Pizzas

Ham and Cheese Egg Muffins

Muffin Tin Mini Apple Pies

The Best Jiffy Sweet Cornbread Reci...

Tex-Mex Black Bean Frittatas {vegan...

High Protein Baked Spaghetti Minis ...

Chickpea Flour Vegetable Frittatas ...

Top 9 muffin tin recipes from across the web

The most viewed muffin tin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Dutch Baby Pancakes

Peanut Butter Banana Oatmeal Muffin...

Muffin Tin Pizzas

Ham and Cheese Egg Muffins

Muffin Tin Mini Apple Pies

The Best Jiffy Sweet Cornbread Reci...

Tex-Mex Black Bean Frittatas {vegan...

High Protein Baked Spaghetti Minis ...

Chickpea Flour Vegetable Frittatas ...

The most viewed muffin tin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine