As you can see from the photos, I use the individual silicone muffin cups. Here are some of my favorites.
From Lana, Bibberche:
I love using muffin tin for many recipes, as it allows for individual servings, smaller portions, and so many foods look so cute when they come out!
My girls love anything that is baked in a muffin tin, especially bacon (or ham) and eggs.
My favorites are corn bread, as the best part is always the crust, and the muffins have crust all over, and phyllo dough cups, sweet or savory.
From Jan, Tweaked at Chez Jan:
It would have to be, hands down, Blueberry Muffins!! Talk about a good memory/comfort food! Memories of my Mom baking them on a Saturday or Sunday morning…..but hers were from a box mix! There are some things you just *have to* do from scratch, and I think Blueberry Muffins have quickly become one of those. I love the smell and warmth in the kitchen while they’re baking…..and then eating one of the shortly after coming out of the oven. Smiling now!!!
From Jessica: Mad in Crafts:
I would like to say that my favorite muffin pan recipe is something healthy and unique, but mostly I use it for cupcakes. The more chocolate involved, the better!
From Carolyn, All Day I Dream About Food:
It’s hard to pick a favourite, but these are pretty unique and really delicious!
I like to use a silicone muffin tin to make bars. You press them in, chill, and individual servings pop right out! This is one of my favorite and most popular recipes that uses this style: http://www.godairyfree.org/201108265229/News/Nutrition-Headlines/Practically-Award-Winning-Chocolate-Chip-Crispy-Cereal-Treats.html
They are naturally dairy-free as I make them, but you can use any type of crispy cereal to customize them to your diet, such as gluten-free.
From Heather, Sunday Morning Banana Pancakes:
Muffin Tins are so much fun to use outside of the box; they aren’t just for muffins and cupcakes!
I love baking mini vegan “meatloafs” perfect portion control. Although,my absolute favorite thing to do is to make mini cheesecakes by using a muffin tin; this allows you to be creative with several different toppings versus just one kind of cheesecake topping; so much fun for parties – I typically use the main recipe of my turtle cheesecake then customize the toppings based on what is season or what I am in the mood for that day.
From Lisa, Lisa’s Kitchen:
Here are a few of my favorites:
From Mama J, A Little Bit Crunchy A Little Bit Rock and Roll:
One of my favorite muffin recipes I have been making for years now. The batter can be made the night before or kept in the refrigerator and used for up to two weeks. Here’s my recipe for Refrigerator Raisin Bran Muffins.
From Jenny, Jenny Eatwell’s Rhubarb & Ginger blog:
From Dani, Romancing The Scone:
I like making savory treats with my muffin tin. It’s fun, unexpected and aesthetically pleasing. For instance, one of my favorite treats to make is mac and cheese muffins. It’s an elegant yet easy spin on regular mac and cheese. Since they’re quick and seamless to make, they make a great last-minute snack to serve to guests. For a healthier version, weight-conscious cooks can use low-fat milk, light cheese and wheat elbow macaroni.
From Nikki, Pennies on a Platter:
Baked, not fried, donut holes: http://penniesonaplatter.com/2011/10/04/baked-pumpkin-spice-donut-holes/
From Jackie, Jackie’s Kitchen:
I, like most people, enjoy a good muffin or cupcake, but one of my favorite ways to use muffin tins are for the purpose of egg “muffins”. They are kind of like mini-frittatas, but better because: 1. They have a slightly different, moister texture than the frittata and because they are made in compact muffin tins, the veggies and/or meat really shine–the flavors come through; 2. They store beautifully either in the fridge or freezer for easy reheating for lunch or a quick dinner.
Here’s one version with bacon and vegetables, but the other wonderful thing about this recipe is that it is incredibly flexible and will accommodate any combination of veggies and/or meat you desire.
-Bacon (1 slice per muffin) or other meat (e.g., sausage, ham, prosciutto…)
-Mushrooms, broccoli, green onion, onion, garlic (couple of tablespoonfuls per muffin) or any other veggies (e.g., spinach, peppers, zucchini, etc.)
-Eggs (1 per muffin)
-Your favorite spices, if desired
-Cheese, for topping
1. Preheat the oven to 350 deg.
2. Crisp some chopped bacon (1 slice per muffin), then drain and add to the bottom of the muffin tins.
3. Gently sautee some sliced mushrooms, chopped onion, and minced garlic, and season with salt and pepper. Put a few spoonfuls over the bacon.
4. Gently blanch or steam some chopped fresh broccoli until bright green and add a few pieces to each muffin tin. Add some raw sliced green onions to each as well.
5. In a liquid measuring glass (cup) beat eggs (1 per muffin tin) with a little red pepper and pour over the mixture in the muffin tins until they are about level. Sprinkle on some shredded cheese and gently mix with a fork.
6. Bake in the preheated oven for about 25 minutes or until the eggs have puffed up and are set.
7. Remove from the muffin tins and put a few grinds of freshly-cracked black pepper if desired.
From Jennifer, Jenny’s Cookbook:
I guess my favourite muffin tin recipe would have to be mini quiche. There are so many variations and they’re easy to pack for school or work!
From Sonia, The Healthy Foodie:
Thanks to everyone for all the fun responses!
Answer the next This Month’s Healthy Bite question: What are your favorite no-bake recipes?
Email us your answer or just simply comment on this blog post, and we’ll publish your answers and link to your blog at the end of the month. Got some blogger friends who would like us to link to them too? Ask them to answer This Month’s Healthy Bite too!
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