When’s the last time you pulled your muffin tin out from the cupboard? Probably the last time you made cupcakes or muffins, right? This unsuspecting kitchen tool, however, is a actually a multi-purpose instrument waiting to be utilized for both sweet and savory baked confections. To get your creative cooking juices flowing, check out 8 sweet and savory ways to utilize your muffin tin this season.
Simply begin by whisking 1 ½ cups of warm milk, honey, cinnamon and a pinch of salt together.
Follow up by stirring in a healthy serving of rolled oats—3 cups or so—chia seeds, almonds and a smidge of baking soda.
Bake at 350 degrees Fahrenheit for 25 minutes.
French Toast Muffins
Whisk 2 cups of milk with 4 eggs, ½ cups of honey, 1 tablespoon vanilla and 1/2 teaspoon of ground nutmeg.
Follow by adding in 8 cups of cubed white bread—or for a healthier option try Dave’s Killer Bread; soak for 10 minutes stirring occasionally.
Divide among 12 oiled muffin cups and top with sliced almonds and bake at 350 degrees Fahrenheit for 25 minutes.
Top with maple syrup and chia seeds.
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Versatile Pancake Poppers
Begin by mixing your serving of pancake batter according to the supplied instructions.
Add in whichever additional pancake toppings you’d like, such as fresh or frozen blueberries, strawberries or banana.
Then melt 3 tablespoons of butter with 3/4 cup maple syrup.and drizzle over top.
Bake at 375 degrees Fahrenheit for 15 minutes or until thoroughly done all the way through.
Power Smoothie Discs
Puree 1 cup of chopped kale with 1 cup each of chopped cucumber and sliced banana, 3/4 cup coconut water, peeled ginger and a pinch of turmeric.
Divide among 12 muffin cups.
Freeze until firm (roughly 6 hours)
When you’re ready for your morning smoothing, grab a couple of discs from the freezer and blend with coconut water.
Begin by whisking together 10 eggs, 1/4 cup milk, 2/3 cup shredded cheese blend, 1/2 teaspoon kosher/himalayan or sea salt and pepper.
Divide among 12 oiled muffin cups; sprinkle with 1 cup finely chopped steamed vegetables such as broccoli, spinach or green onions plus some more cheese.
Bake at 375 degrees Fahrenheit for 12-15 minutes or until firmly set. Let cool and enjoy.
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Press 1 ounce of regular or whole wheat pizza dough into each of 12 muffin cups oiled with extra virgin olive oil.
Pour in 2 teaspoons of pizza sauce each and sprinkle in shredded mozzarella and other assorted toppings (mushrooms, peppers, olives, meats etc.).
Bake at 475 degrees Fahrenheit for 12 minutes or until puffed and browned.
Similar to the above recipe, press 1 ounce pizza dough into each of 12 oiled muffin cups.
Let sit 1 hour. Brush with olive oil and sprinkle with sea salt, pepper and chopped rosemary, then top with pesto and sliced cherry tomatoes.
Bake at 400 degrees Fahrenheit for 12 minutes or until puffed and golden.
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Mix 8 ounces of lump crab or imitation crab meat with 1/3 cup finely crushed crackers, 2 tablespoons mayonnaise or veganaise, 1 teaspoon each lemon zest and chopped chives, 1/4 teaspoon kosher/himalayan or sea salt and a pinch of cayenne pepper.
Lightly press into 12 oiled muffin cups and chill for 15 minutes.
Bake at 400 degrees Fahrenheit for 10 minutes or until golden brown.
Serve with tartar sauce or another savory spread.
Know of other ingenious ways to cook with your muffin tin? Share them in the comment section below!
WATCH on Z Living: Now Eat This!, where renowned chef Rocco DiSpirito challenges people to eat healthy by arming them with nutritious recipes and ingredients and giving instruction on proper ways to prepare the meals. See a sneak preview here.