Special of the Day: Mini Muffin Tin Mania

26 Feb Special of the Day: Mini Muffin Tin Mania

Cheesy Chili Corn Cups

Cheesy Chili Corn Cups

Sometimes all it takes to grease the wheels of culinary creativity is a new kitchen equipment acquisition. Such was the case for me last week, having happily received a brand spanking new nonstick mini muffin tin from a recent Pampered Chef order. With its twenty-four cute little compartments ready to be filled with something scrumptious, it was only a matter of time before I was back in the kitchen baking up a storm in my mini muffin pan!

Start with a little something that’s sturdy (bread, tortilla or pastry) to hold your toppings, then fill with whatever you fancy fresh from the fridge or right off the pantry shelves. These bite-sized beauties bake in a speedy fifteen minutes or less. Assemble, pop in the oven and before you know it, breakfast, lunch or dinner is on!

Treat yourself to a new mini muffin tin, and let the baking begin in this week’s Special of the Day: Mini Muffin Tin Mania and recipes for Bacon-Egg-and-Cheese Bites, Cheesy Chili Corn Cups and Pizza Puffs. Happy cooking!

Recipes and Food photography by Sydne George

Bacon-Egg-and-Cheese Bites

Bacon-Egg-and-Cheese Bites

Bacon-Egg-and-Cheese Bites

Recipe by Sydne George

(makes 24)

¼  butter, melted

3 slice whole wheat bread

6 eggs

3 tbsp. milk

¼  tsp. salt

Freshly ground pepper

9 slices bacon, cooked crisp and crumbled

½  cup cheddar cheese, grated

Preheat oven to 350 degrees.

Brush insides of mini muffin tin with melted butter.

Using a rolling pin, roll out bread slices until very thin. Using pizza cutter, cut flattened slice into nine equal squares.

Press one square into each prepared muffin tin section. Brush with melted butter.

Whisk eggs and milk until combined. Add salt and pepper and whisk to mix.

Divide crumbled bacon equally on top of bread squares.

Pour egg mixture on top of each bread square, being careful not to overflow.

Sprinkle with cheddar cheese.

Bake in preheated oven for about 10 minutes, until bread is toasted and eggs are set. Enjoy!

Cheesy Chili Corn Cups

Cheesy Chili Corn Cups

Cheesy Chili Corn Cups

Recipe by Sydne George

(makes 24)

2 tbsp. oil

6 small corn tortillas

¼ tsp. salt

¼ tsp. chili powder

14 ounce can chili con carne

15.25 ounce can corn, drained

¼ cup cheddar cheese, grated

sour cream, for garnish

Preheat oven to 350 degrees.

Brush insides of mini muffin tin with oil.

Using a pizza cutter, cut each corn tortilla into fourths.

Press tortilla sections into mini muffin tin.

Brush with oil.

Sprinkle with salt and chili powder.

Spoon a small amount of chili on top of each tortilla.

Top with corn and grated cheddar cheese.

Bake in preheated oven for 8-10 minutes, until tortillas are crisp and cheese is melted.

Enjoy!

Pizza Puffs

Pizza Puffs

Recipe by Sydne George

(makes 24)

1 sheet frozen puff pastry, thawed according to package instructions

2 tbsp. tomato paste (I used the squeeze tube-so easy!)

¼ tsp. garlic powder

1 ½ tsp. Italian seasoning

½ cup pepperoni slices

¾ cup mozzarella cheese, grated

Fresh oregano leaves, for garnish, if desired

Preheat oven to 375 degrees.

Brush insides of mini muffin tin with olive oil, or spray with olive oil spray.

Using a rolling pin, roll thawed puff pastry out to a 10” by 12 inch rectangle.

Squirt tomato paste over pastry, then spread to cover.

Sprinkle evenly with garlic powder and Italian seasoning to cover.

Distribute pepperoni evenly over the pastry and sprinkle with cheese.

Roll up tightly, then slice into 24 slices.

Transfer slices to prepared mini muffin tin.

Bake in preheated oven for about 15 minutes, until pastry is golden and flaky. Let cool briefly before removing from pan. Garnish with fresh oregano, if desired.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

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