Quick & Easy Recipes That You Can Make In A Muffin Pan

Muffin tins are an awesome piece of kitchen equipment to have around. Not only are they great for making cupcakes and muffins, you can also use them to make a bunch of different recipes. The world is really your pickle when it comes to using muffin trays in new and creative ways.

Here are five delicious recipes that you can make in a muffin pan that are easy to make!

Hash Brown Cups

Ingredients:

• 1 (20-ounce) package refrigerated hash brown potatoes
• 4 large eggs
• 2 tablespoons milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cremini mushrooms, thinly sliced
• 1 bell pepper, diced
• 1 cup chopped baby spinach
• 1/2 cup shredded Monterey Jack cheese, divided

Directions:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray.
• Divide potatoes into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 22-25 minutes, or until golden brown; set aside.
• In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce; season with salt and pepper, to taste. Set aside.
• Heat a large skillet over medium high heat. Add mushrooms and bell pepper to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in egg mixture until the eggs are completely set, about 3-4 minutes. Stir in spinach, 1/4 cup cheese and bacon until the spinach has wilted, about 2 minutes.
• Spoon egg mixture into the muffin tins and sprinkle with remaining 1/4 cup cheese. Place into oven and bake for 3-4 minutes, or until the cheese has melted. Serve immediately.

Source: https://damndelicious.net/2015/06/15/breakfast-hash-brown-cups/

Baked Salmon Cake Cups

Ingredients:

• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
• 1-1/2 cups soft whole wheat bread crumbs
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup egg substitute
• 3 green onions, thinly sliced
• 1/4 cup finely chopped celery
• 1/4 cup minced fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/8 to 1/4 teaspoon hot pepper sauce

Sauce:

• 2 tablespoons fat-free mayonnaise
• 1/4 teaspoon capers, drained
• 1/4 teaspoon dill weed
• Squeeze of lemon juice

Directions:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray.
• Bake at 425° for 10-15 minutes or until a thermometer reads 160°.
• Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Source: https://www.tasteofhome.com/recipes/baked-salmon-cakes

Lemon Coconut Baked Oatmeal Cups

Ingredients:

• 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
• 3 overripe medium bananas
• ¼ cup creamy almond butter
• ¾ cup unsweetened vanilla almond milk
• ¼ cup pure maple syrup (optional, to sweeten)
• Zest and juice 1 large lemon (1/4 cup lemon juice)
• 1½ tsp vanilla extract
• 3 cups old-fashioned oats (use gluten-free if necessary)
• ⅓ cup unsweetened flaked or shredded coconut
• 1 tbsp baking powder
• ¼ tsp salt

Directions:

• Preheat oven to 375F. Spray muffin tin with cooking spray.
• Place flax and water in a small bowl. Stir to combine. Set aside.
• Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined.
• Add oats, baking powder, coconut, and salt, stirring to combine.
• Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
• Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.
• Store in an air-tight container in the refrigerator.

Source: https://www.hummusapien.com/lemon-baked-oatmeal-cups/

Mac & Cheese Muffins

Ingredients:

• 4 cups cooked whole wheat or high fiber macaroni
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup skim milk
• 1 garlic clove, minced
• 3 oz sharp cheddar cheese, shredded
• 3 oz Gruyere cheese, shredded
• 1 egg
• 1 egg white
• 1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
• Salt & pepper to taste

Directions:

• Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
• In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce.
• Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.
• In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.
• Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.

Source: https://www.emilybites.com/2011/04/mac-cheese-muffins.html

Chicken Taco Cups

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 envelope reduced-sodium taco seasoning
• 1 small onion, chopped
• 1 jar (16 ounces) salsa, divided
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
• 36 wonton wrappers
• Sour cream, chopped green onions and chopped ripe olives, optional

Directions:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
• Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
• Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
• Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Source: https://www.tasteofhome.com/recipes/chicken-taco-cups