Table Of ContentA Cookbook Helping You Create Recipes to Fill Your
Muffin Tins!
All Quick Muffin Meal Ideas to Try at Home
BY - Charlotte Long
© 2022 Charlotte Long. All rights reserved.
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Table of Contents
Introduction
1. A pumpkin pie from a muffin pan
2. Nutritious spinach and peppers egg muffins
3. Upside down pineapple mini cakes
4. Turkey meatballs made from a muffin tin
5. Oats and blueberries muffins
6. Mashed potatoes in individual portions
7. Mini Mexican-style cups
8. Creative lasagna cups
9. Mini meatloaves with ketchup topping
10. Tuna muffins with sweet peas
11. Oatmeal cups with fresh cream and berries
12. Chocolate and peanut butter cups
13. Fun spaghetti you like made in muffin pan
14. Ham holder with sunny side up eggs
15. Very cheesy muffin cakes
16. Garlic and fine herbs muffin bites
17. Cranberries and orange muffins tonight
18. Salmon and jalapenos muffins
19. Classic but no ordinary chocolate chips muffins
20. Coffee mini cakes with cream cheese filling
21. Cheese corn delightful muffins
22. Phyllo cups filled with bacon and more
23. It takes many olives to make these muffins!
24. Hawaiian or pineapple and ham muffins
25. Zucchinis filed with nacho cheese
Conclusion
Epilogues
About the Author
Introduction
When you are about to start making some of our recipes in this cookbook, you have to make sure you have the
equipment you need to do so.
Most of all, here, of course, we are talking about the muffin pan. What size do you need? What is it made of? Do I
need to use muffin paper cups or simply spray nonstick oil or butter on the pan? I don’t use the 12 cups; can I still
use only 8 out of them, and do I need to add water in the other holes?
Like any other pan or baking cookware, you need to consider what the muffin tin is made of. Aluminum is a great
conductor of heat and is still very popular. It also is very durable and is corrosion and rust-resistant. You can use
higher temperatures without any problems.
There is also the silicone material that is becoming more and more popular. You will find it in multiple colors,
including red and blue, easily identifying it. It is a flexible, malleable material. It is also very light! It is dishwasher
friendly, and it has no chemical smell like other materials. Be careful; however, you must use a baking sheet under
it. If not, it is too flappy to hold its own.
Who doesn’t like a nonstick pan? No one said ever! They are coated with polytetrafluoroethylene you must know as
Teflon. They are easy to clean once you are done using them. For example, they are sturdy enough but not as heavy
as the cast iron ones. Be careful, as, with time, the coating may start coming off. That’s when you know it’s time to
buy a new one.
Overall, look for these qualities in a baking pan to make sure you do choose wisely. Pay attention to durability,
functionality, and versatility. Sometimes the brand will tell it all, and you can certainly read the online reviews to
help you choose.
Enjoy cooking!
1. A pumpkin pie from a muffin pan
There is no we will make only muffins from our muffin tins. We are going to experiment and make will be part of
that experiment. Nothing is cuter than bringing some mini pies to your next party or serving your kids these
pumpkin pies during the fall season.
Serving Size: 8
Cooking Time: 45-50 Minutes
Ingredients:
1 package of ready to go crust mix (225 grams), and 2/3 cup water
1 can of pumpkin puree (8 ounces)
1 large egg
¼ cup whole milk
¼ tsp. cinnamon
Whipped cream when serving
Instructions:
Preheat the oven to 350 degrees F.
Grease an 8 holes muffin tin and set it aside.
In a large mixing bowl, start by preparing the crust. Place all the listed ingredients and combine well.
Use your hands to work the dough and then your rolling pin to prepare the dough as you normally would.
Use a cup to cut out the dough. Make sure it is large than the muffin cup, so the edges come up all the way to the
top.
Then, combine the rest of the ingredients in a second bowl, except the whipped cream.
Use a hand mixing to make sure it gets thicker.
Dump in the muffin tin, one by one the filling.
Bake in the oven for about 35-40 minutes.
Let the mini pies before serving. Add some whipped cream if you wish.
If you make these in advance, make sure you refrigerate before serving.
2. Nutritious spinach and peppers egg muffins
These are egg muffins you can proudly serve your whole family throughout the week. I love how creative you can
be with this dish. You need to know that the freshness of the ingredients is crucial here. Sure, you could use some
frozen vegetables, but please make a conscious effort to have all the fresh veggies before starting your recipe.
Serving Size: 12
Cooking Time: 50 Minutes
Ingredients:
12 medium eggs
1 cup whole milk
1 cup shredded mozzarella cheese
½ red bell peppers
¼ cup diced sweet onion
1/2 tbsp. minced garlic
2 cups fresh spinach leaves
¼ tsp. ground cumin
Salt, black pepper
Some unsalted butter
Instructions:
Preheat the oven to 375 degrees F.
Grease a 12 holes muffin tin and set it aside.
Get a large pan out. Melt some butter and add the garlic, pepper, and onion. Sauté for 5 minutes, add the spinach,
and then sauté another few minutes. Drain the butter carefully.
In a large mixing bowl, whisk the eggs and the milk together.
Add the cooked veggies and cheese, as well as spices.
Combine well and then dump into the muffin tin, filling ¾ of each cup.
Bake for 40 minutes. Let it cool down before serving.
I like mine with a little hot sauce on top.
3. Upside down pineapple mini cakes
My mom used to make the best upside-down pineapple cake. So, my goal here is not to take that away from her.
But as you know, I’m always trying to re-invent some great recipes and make them my own. Here I’m using mostly
her recipe but in a smaller format. My kids always eat better when it’s presented in smaller bites.
Serving Size: 24
Cooking Time: 50 Minutes
Ingredients:
12 pineapple’s slices
¼ cup pineapple juice
½ cup milk
½ cup brown sugar
½ tbsp. vanilla extract
2 medium eggs
24 Maraschino cherries
½ tsp. baking soda
½ tsp. baking powder
2 cups all-purpose flour
¼ tsp. salt
Instructions:
Preheat your oven to 350 degrees F.
Grease a 24 holes muffin tin and set it aside.
In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, baking soda, and half of the brown
sugar.
Combine the eggs, vanilla, pineapple juice, and milk in a second bowl.
Dump the wet ingredients in the dry ones. Mix well.
Divide the batter into 24 cups, and maybe you just have enough for 18. That’s ok.
Cut each pineapple slice into 2.
Sprinkle the brown sugar on top of each one and add a half slice of pineapple and a cherry.
Bake for 40 minutes.
Let them cool down before serving.
4. Turkey meatballs made from a muffin tin
Who says meatballs must be perfectly round and baking cookie sheet? I say they can be baked in a muffin tin and
look like muffins! Sure, you are expected to use ground meat eggs and breadcrumbs, but for the rest, it's really up to
you to make it your own, especially when it comes to shape.
Serving Size: 8
Cooking Time: 60 Minutes
Ingredients:
½ pound ground turkey
¼ cup panko breadcrumbs
½ tsp. minced garlic
2 tbsp. diced red onions
1 cup shredded cheddar cheese
1 large egg
¼ tsp. ground cumin
Salt, pepper
Pinch ground nutmeg
Little olive oil
Instructions:
Preheat the oven to 375 degrees F.
Grease an 8 holes muffin tin and set it aside.
Heat the oil and sauté the garlic and onions for 3-4 minutes in a small pan.
In a large mixing bowl, combine the meat and all spices, breadcrumbs, and egg with your hands.
Add the cooked veggies, cheese, and mix again.
Form 8 large balls and place them into each muffin tin’s hole.
Press them down, so they appear flat.
Bake in the oven for 45-50 minutes.
Serve with ketchup or hot sauce.
