egg muffins in cupcake tin
always1stepbehind
4 years ago
Featured Answer
Comments (9)
Jasdip
4 years agoDawnInCal
4 years agoRelated Discussions
Breakfast egg muffin
Comments (12)It's just a quiche recipe I already had. It had too much oil (completely removed below) in it and not enough eggs. You're probably better off coming up with your own, but here you go! Since it's such a modified recipe, I'll write it as I am making it, rather than how it started: Crab breakfast muffins Ingredients: 2 tablespoons all-purpose flour 4 eggs, beaten 1/2 cup milk 1 cup crab meat 1 cup shredded Swiss cheese 1/2 cup chopped green onions 1/4 t salt 1/8 t pepper 1/8 t old bay Directions: 1.Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, beat together eggs, flour, milk and seasoning until thoroughly blended. Stir in crab, cheese, and onion. Divide among 8 muffin cups. 3. Bake for 30 minutes, or until a knife inserted in the center comes out clean. _____________ this go around I added 1/3 of red pepper and a few mushrooms cut into small pieces. I think the time is off too. But I am not sure what it is. So keep an eye on them in the oven....See MoreFruitcake in cupcake tins help please
Comments (9)I bake fruitcake in the mini-loaf pans (I mean the really tiny ones) all the time. I line the pans with greased parchment, grease the sides and bake. I've also used the mini-loaf metallic holiday liners and have had good luck with those too. The only issue is monitoring to be sure the smaller portions don't overbake. For a petite loaf pan of 9 mini-loaves baked at 250 degrees, I allowed somewhere in the vicinity of 80 minutes. However, the richness and density of your recipe as well as the oven (and whether you're using convection) are all factors in the total time. Personally, I'd do one test "cupcake" (filling the rest of the cavities with water) and see just how long it takes. Start monitoring at about 40% of the time for a big cake and check every 5 minutes or so after that. I know you'll lose a little heat from opening the oven, but at least it will give you a ballpark number you can work from. Carol...See MoreLOOKING for: Creative use of heart-shaped muffin tin
Comments (8)these might be just the ticket for you! i haven't made them yet but i'd trust sol and there's nothing here not to like! Angel Hair Flans Source: adapted from Sol 1 cup heavy cream 3 large eggs dash of dried thyme dash of nutmeg 3/4 tsp salt 3 shakes pepper 1 cup freshly grated Parmesan cheese 3 ounces of angel hair pasta, freshly cooked Preheat oven to 350°F. Spray six 1/2 cup soufflé dishes or ramekins with cooking spray. Whisk first 4 ingredients in a bowl. Season with salt and pepper. Stir in 2/3 cup Parmesan cheese. Divide cooked pasta among prepared ramekins. Pour egg mixture over angel hair pasta. Sprinkle flans with remaining Parmesan. Bake until flans are set and golden brown, about 25-30 minutes. Run small knife around sides of ramekins to loosen. Unmold and serve....See MoreMini muffin tin appetizers
Comments (18)Annie, those tomato bacon cups look great. I might use pie crust (premade, even) in lieu of the buttermilk biscuits. I'm not a fan of canned biscuits. And I think when the biscuits rise, they will take up too much space in a mini muffin cup. Thinking "out loud" here, wonder if you could crush Ritz crackers or something similar, and pat them into the mini cups for a crust. I think if you did, the filling would have to be something with some inherent structure - something that sets up in the shape of the cup and stays that way. Something that doesn't depend on the crust to contain it. One thing I keep on hand for quick canapes is mini phyllo cups. They are in the frozen food case at my local grocery, but I noticed the last package I bought said, "may be stored frozen, refrigerated, or at room temperature." What else is there? Slip phyllo cup into each cup of your mini muffin tin. Fill with a small amount of cheese (I prefer brie or blue cheese). Run into a 350 degree oven until the cheese melts - about 10 minutes. Remove from oven and top with a dab of jam. I like strawberry or fig on the blue cheese. On the brie, I like fig or pepper jelly. Best when they are warm, but folks will continue to eat them when they have cooled to room temp. When I went looking for a link to the phyllo cups I use, I found they had a bunch of recipes online. You might be able to adapt some of these, if you didn't want to use phyllo cups. Link below. Let us know what you try and how it turns out! I might get more mileage out of my mini-muffin tins. Here is a link that might be useful: Phyllo cup recipes...See MoreDawnInCal
4 years agoAdella Bedella
4 years agoRusty
4 years agoyeonassky
4 years agoalways1stepbehind
4 years agoarcy_gw
4 years ago
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Annie Deighnaugh