muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Muffin Tin Art

So we all know that you can do lots of things with your muffin tins besides make muffins and cupcakes now right? Lol 😉 Well here is another very cool way to use a muffin tin… some call them repurposed, altered or recycled but what ever you call it it is DEFINITELY ART!!

There are so many different ways to do this that your options are literally endless. Each one is personal and specific to you and your style or if you are making one as a gift (which is also a really good idea) the style of the person you are gifting it to.

This post will have LOT”s of pictures so consider yourself warned 🙂 But there are just so many great ways to make art out of a muffin tin I just HAD to show off my favs! First you need to decide on which type of look you are going for. It can be very modern, very rustic or anywhere in between! After you decide that, round up the type of materials you need for your project, you can buy a new muffin tin and keep it looking shiny and new or you can  add paint or other treatments to get the look you desire. If you want a vintage muffin tin you may have to hunt for just the right one before you can begin, take a look at this beauty I found on Pinterest…

I’m still looking for one like it 🙂 There are plenty of antique shops downtown that I haven’t hit yet, I’m just itchin for some nice weather to make a day of it! A lot of the ones I have for you today include photos. I just LOVE the idea of putting the photos inside the cups and adding embellishments to the tin itself. It makes a very special, very personal gift or display 🙂 This one I found on a blog called Repurposed, I love the way each cup is filled with a family member and the word BLESSED was added, very sweet! This blog has lots other great re-purposing ideas as well, a good find 😉

This next muffin tin is super cool, done up in a 50’s styling and very heart warming, she made it with her grandmother’s photos inside <3. What’s so great about this one is that she gives a step by step tutorial on how she did it. So if you are interested in making one of these this is a good place to go for an idea on how to get started on your own 🙂 Her site is called Made By Marzipan, click the clink to read her tutorial as I won’t have room to post it all for you today, but here are a couple of pictures of it and I must say it’s adorable!!!

               

Here is another wall hanging and this one features two kindred spirits on their wedding day! Like I said above the options are limitless you can make these for any occasion/special memory or to honor someone special it’s up to you 🙂 You can find this one on a blog called Bursts of Creativity. Very Pretty, I like the look of the old rusted muffin tin, very vintage 🙂

                                      

This next one is TOTALLY VINTAGE! It’s a Halloween styled tin called Coven Kitchen Witches, how cute is that?! 🙂 Another Pinterest find, you can link up with the maker of this tin by visiting paintedpony99’s  Etsy site. This item is sold but you can get some great ideas for making one of your own as they tell you what materials were used or if you like their stuff you could purchase something if your not up for making one yourself 😉

These last few do not include pictures but are every bit as entertaining and beautiful. This one also came from Pinterest but unfortunately I can not trace it back to a source. The only think I could find was an expired link but for credit purposes I will include it, it just doesn’t go any where… mel-designs.typepad.com. This bird nest theme is very cute and so country chic. You could come up with any number of themes , what would you do?

This next wall art is definitely a more modern piece and came from a blog called Honest to Nod, (you have to scroll to the bottom of the page and under Nod Networks you will see “Blog” and then search it in the search box) but unfortunately the tutorial is no longer posted or has been removed… but it is pretty neat none the less and if you look VERY closely you can see how they affixed the muffin tins together. You could use zip ties possibly and they must have used something to make them so super shiny (silver spray paint perhaps?)… I bet if you’re really interested in making one you can figure something out 😉

Now here are a couple that you just had to see! Unless you are an artist, these are not DIY, lol! But they were too beautiful not to show you so check out these hand painted muffin tins… I found both on Etsy, the first one here with the sheep is from myheartsdesire1871 and the second one with the salt box houses comes from FlemingFarmDesigns. The detail is amazing! How charming are these?!!!

Before I show you my last piece of art for the day I wanted to show you this gorgeous display. If you can do nothing else with your muffin tin or you just happen to come across one that is too beautiful to alter, here is the perfect way to use it. This display is a work of art all by it’s self! I found it on Songbirdblog.com and couldn’t help myself! So simple yet so beautiful 🙂

Ok now for the last one and this is kind of unusual but it definitely qualifies as ART 🙂 It’s a jewelry display or you could use it as a neat way to store your frequently worn jewelry. It would be an interesting display piece on your dresser for sure!  Check it out on Sweet & Simple Jewelry Design‘s blog. There is a SUPER easy how to there, the trick is finding the right materials 😉

So there you have it folks your very first Muffin Tin Art Show! And you didn’t even have to leave the comfort of your favorite computer spot! (Mine is on the couch with my laptop, lol!) I hope this has inspired you to get creative with your muffin tins or at the very least appreciate muffin tin art! 😉 There is a lot more out there, I just couldn’t possibly post it all but you get the idea! Who knew there was such a niche for muffin tin art?! I love it 🙂

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Hard Boiled Eggs… IN A MUFFIN TIN!!!

Ok so we’re definitely done with the frozen series! Yesterday one of my friends sent me a GREAT find and so I did some research and WOW, very cool tip!! 🙂 Thank you Nikki!

I can’t believe that in all my muffin tin exploration I had never come across this one,  so I googled the heck out of it and apparently it’s one of those well kept secrets that everyone else is also saying “Why haven’t I ever heard about this before?” Well I am going to help spread the word today because this is just too cool! 🙂

Photo courtesy of Alaska from Scratch.com I like their use of the standard muffin tin. The directions are basically the same on both sites as are the results but feel free to check out both or google hard boiled eggs in a muffin tin and check out everybody’s take on it 😉

This is an excellent tip with the following benefits… It’s super simple, eggs are easier to peel, perfectly cooked (not rubbery, softer texture, no green yolks), you can do them in bulk (more than in a standard pot) and you have 30 minutes of free time to do what ever you want while your eggs take care of themselves! No babysitting required! How many of you have  experienced the “perfect hard boiled egg” tutorials? Lauren from The Burlap Bag.com says this about them… “They are too time consuming/attention needy for me! “get the water boiling with salt and baking soda and random other ingredient that supposedly helps with peeling. put in the eggs for 96 seconds. then remove it from heat and add the lid for exactly 8.2 minutes.” Why baking them is awesome: Stick them in the oven for 30 minutes. ” 


She cracked me up so I decided to share her version of the tip with you today 🙂 So here ya go… this is from Lauren @ The Burlap Bag.com

Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)
Then go do something else for 30 minutes. Go get a snow cone, shave your legs, spend way too much time on pinterest (that IS how you found our blog… isn’t it? ha!), nag your husband about ____, make yourself a drink, or whatever it is you do in your free time.

NOTE: When you bake eggs, the shells will get little brown dots. (I don’t have photos. I forgot, sue me, yeah yeah) Totally fine! When you soak them in water (read below) the brown spots will all disappear!

After 30 Minutes: Get a huge bowl of ice water. Use tongs and put the eggs in the water. This stops the eggs from cooking more and getting yucky green. After they are cooled, 10ish minutes, you can peel them. Josiah HATES peeling eggs and always cries like a baby about doing it. But HE commented “Lauren this is so easy! Look!” So there. Maybe this way makes them more peelable. No more crying husband. Also, people have said that the yolks are creamier when you bake them and the egg white isn’t as rubbery! Another also, this is perfect for doing lots and lots of bulk egg cooking! My mini muffin tin would fit 24 eggs. No waiting for a HUGE pot of water to boil. Take that, you pot of boiling water.

NOTE. All ovens are different, eggs are different sizes, etc. You might need to go shorter or longer than 30 minutes. Mine were perfect at 30 but do them as YOU like them! I cooked mine at 350 but some people said there’s were too done with that.

And this little tidbit at the end just really made me giggle!!! She added this… *edit. I’ve had some people tell me “lauren you’re dumb. this takes longer than boiling them!” YES I KNOW THAT! But… this way is easier for me. Just stick them in for 30 minutes and go do something.

Go to her page to see the post in it’s entirety if you like, I just posted basically the instructions, she’s a trip, lol! I will be visiting her again 🙂

Now I need just another excuse to hard boil eggs so I can test this one for my self!  Maybe I’ll whip up some egg salad for lunch 🙂 Will you be breaking out your muffin tin today?

 

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Smoothie Cups

This is probably the last in our little frozen miniseries. Even though there are a few more things you can freeze in muffin tins I think I have decided to save them for later. Well, I may do one more tomorrow, lol, it just depends on my mood in the morning! Who knows I may change my mind…A woman’s prerogative right? We’ll see 😉

For now here is an idea for a quick smoothie or a “hurry up smoothie” as Matt Kadey calls it 🙂 I will also include a couple of his recipes in case you don’t already have a favorite smoothie recipe of your own! You simply blend all your ingredients, pour them into a muffin tin and freeze, then store them in a zip lock bag for later use!

What a great time saver this is, I know I don’t always feel like draggin out the blender and may not even have all the necessary ingredients on hand for smoothy making, so this is perfect for my house 🙂

Coconut Green Smoothie Cups

2 cups coconut water
1/3 cup almonds
2 cups spinach
2 celery stalks, chopped
1/4 cup fresh mint
1/2 orange
1 tablespoon honey
1/2 teaspoon ginger powder
2 cups frozen mango cubes
Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid. When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first.

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Here’s one for you coffee lover’s out there 🙂

Java Chocolate Smoothie Cups

3 cups strongly brewed coffee, cooled
2 bananas
1/2 cup chocolate hemp protein or other protein powder of choice
1/2 cup almonds
1/3 cup pitted dried dates, chopped
2 teaspoons vanilla extract
1 teaspoon cinnamon
Place coffee, bananas, protein powder, almonds, dates, extract and cinnamon and in a blender container. Turn blender onto its low setting and process for 20 seconds. Switch to the high setting and blend until dates and almonds are pulverized, about 1 minute.

Divide mixture among 12 medium sized muffin cups. Place trays in the freezer and freeze until solid. Unmold coffee cups and store in the freezer in a zip-top bag.

When it comes time to make a smoothie, simply place a couple of frozen coffee cups in a blender along with about 1 1/2 cups liquid (I use 1 cup milk and 1/2 cup water) and blend until smooth. If your blender does not have a lot of power, you may want to carefully slice the frozen cups into halves or quarters before blending.

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This last recipe came from an article Matt wrote in  Fresh Magazine, (turn to pg. 44) called  “A Smooth Start to the Day”. It’s not specifically for muffin tins but it looks good!

Very Almond Blueberry Smoothy

1 1/2 Cups unsweetened almond milk

1/4 tsp. almond extract

1/2 cup plain non fat yogurt

1/4 cup wheat germ

1/4 tsp. ground cinnamon

1 cup frozen wild blueberries

2 tsp. frozen apple juice concentrate

1Tbs. Nature’s Place Natural Smooth Almond Butter

Directions:

1. Pour almond milk and almond extract into blender. Add yogurt, wheat germ and cinnamon followed by blueberries and juice concentrate. Blend on low for 20 seconds, then switch to high and blend until all the blueberries are pureed into the mixture, about 20 seconds.

2. Drop almond butter into the liquid and blend on high until fully incorporated, about 20 seconds. Pour into 2 glasses and serve immediately.

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Fruity Ice Cubes

Continuing our frozen series today will be Fruity Ice Cubes! I saw these on Pinterest and can’t wait for summer or at least some warmer weather! What happened to those 80 & 90 degree temps we had last week? I was freezing all day today in this cold rainy weather we’ve been having… maybe I should wrap up this series and that would bring the warm weather back, lol! Anyway these are just so darn cute you will want to make them all the time! You will be thinking of excuses to have people over just so you can serve them a pitcher of cold liquid with fruity ice cubes in it 🙂

This Lemon & Lime Ice Cube How to comes from  a blog called Industrious Justice by a gal named Emily. She has great pictures on the step by step process. I also found this on Martha Stewart’s site under 60 Outdoor Party Ideas. The only real difference is that Martha suggests filling each cup halfway with water or nonalcoholic punch, and freezing. I would like to add that you don’t have to limit yourself to lemons and limes. Try adding blueberries and strawberries (sliced or whole), or raspberries and black berries. Freeze them in lemonade or pink lemonade, or any other beverage of choice…the options are endless! Can you imagine how awesome your drinks will look?!! And don’t forget the flavor when the cubes start to melt! Yum 🙂 Thanks for pinning this Emily!

Instructions:

  1. Make sure that there is a big, level space in your freezer for the muffin pan.
  2. Thinly slice up lemons and limes.
  3. Place two or three slices of lemon and/or lime in each section of the muffin tin.
  4. Carefully fill the muffin pan with water.
  5. Freeze overnight.
  6. Pop out a few of the ice cubes and place in a large pitcher.  Add water or iced tea.

Notes:
You could also make these ice cubes with iced tea so that they don’t dilute your beverage as they melt. (If you are putting them in tea that is)

These also work GREAT in a punch bowl not just pitchers…

Don’t they look awesome?! Now if the warm weather would just come back we could all have a party with our fruity ice cubes! 🙂

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Yogurt Pops

Next in our frozen series I have for you a couple of frozen yogurt recipes 🙂 This first one comes from one of my most favorite recent discoveries. A man after my own heart, Matt Kadey. I stumbled onto his blog one day (Muffin Tin Mania) to find that not only does he love cookin up stuff in muffin tins but he is a Registered dietitian, freelance magazine nutrition writer and recipe developer and as if that isn’t enough he has written a book called “Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts” I was definitely seeing stars after reading all that! I am SO going out to pick up this book 😉 Here is his recipe for Raspberry Yogurt Pops and of course you’ll want to visit his blog for more recipes, I know I will be, lol! Also note you can substitute other fruits in this recipe if you’re not a raspberry fan, as always you can switch it up and make it to your liking so get creative and add what YOU like!

 

Raspberry Yogurt Pops

1 cup orange juice

1 cup plain, low-fat yogurt

1 teaspoon almond extract

2 tablespoons honey

Place all the ingredients in a blender and process until smooth.

Divide mixture among12 medium sized or 24 mini sized muffin cups and cover with aluminum foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in popsicle sticks. (This holds the sticks in place as the mixture freezes). Place in freezer and freeze until solid.

Unmold popsicles and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water, being careful not to thaw the contents.

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You know I like to give you options so here is a another yogurt pop recipe that you can pour into your muffin tins and freeze 🙂 This one comes from Jamie Oliver’s Food Revolution @ Jamie Oliver.com and it is delish!!!

Jamie Oliver’s Yogurt Pops

2 small ripe bananas
6 ounces frozen strawberries or 1 cup frozen blueberries
2 cups non-fat plain yogurt
2 tablespoons honey

Directions

Peel and slice your banana and put it into a food processor or blender with the
frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.

Now Jamie makes his in paper cups or plastic molds… I guess he hasn’t discovered the magic of the muffin tin yet, lol! So here’s where I change it up… Divide the mixture among the muffin cups in your muffin tin filling them almost all the way to the top.

Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into
the center of each one. Place back in the freezer for at least 3 hours, or until frozen
solid.

Jamie’s Tips (and my 2 cents)

Feel free to mix things up a bit and use some different fruit along with the bananas – berries are especially good. Raspberries are really tasty and you can use them here, but I tend to stay away from them because of the seeds. (Funny he says that, considering I just gave you a raspberry recipe above, but see even he suggests getting creative with your ingredients!)

This recipe uses frozen fruit which is great as it will have been picked while it’s at its best and frozen in time to keep in as many of the vitamins and minerals as possible. Have a search in your local store to see what frozen fruit you can get your hands on and experiment with different flavor combinations until you find your favorite. (I like to use frozen fruit as well because you can always have it on hand and not have to worry about it going bad before you get to it!)

And there you have it something else to freeze in your muffin tins! Wonder what I’ll think of next? I bet I can come up with at least a couple more 🙂 Stay tuned…

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More Bath Time Fun!

Since we seem to be on the subject of freezing things in your muffin tins lately I figure I may as well start a little miniseries here! So today here’s something fun for the kiddos to try out at bath time 🙂 We’ve done colored shaving cream in muffin tins, how about colored ice?

I found this idea in an article called Easy ways to make baths fun for kids on the Examiner.com. There were several more great ideas there for bath time so take a peak if you are looking for more bath time fun 🙂 Here ya go…

Add some colored ice.  Fill some muffin tins with water and add a few drops of different colors of food coloring.  Freeze solid and then let your child play with a few at a time in the bath.  It’s fun to watch them melt and to see the colors they change the water when different colors are added at once.

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Note the “few at a time” part, lol! Other wise your little one might become the newest member of the polar bear club 😉 Although they will likely insist on adding MORE! MORE! 🙂

**This might also be a fun summer activity too. Maybe add a couple to the kiddie pool just to spice it up a bit and give it some color? At a minimum the kids would have fun playing with them on a hot summer day and then you can just dunk the little munchkins in the pool to clean them up, lol! The possibilities are endless! I bet you could come up with some other creative uses for them… if you think of any please share! I’d love to hear from you 🙂

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Freezing Stock Tip

Here is a quickie for you today 🙂

Yesterday’s muffin tin soup post, made me think about this great tip from Martha Stewart, Freezing Stock! Very useful and very thrifty too 🙂 I LOVE to save all left overs and reuse them in new ways whenever I can, so when I can do it in a muffin tin that’s extra special, lol!

Some recipes require just a little stock, and the leftovers from a whole can won’t keep forever in the refrigerator. Freezing unused stock or a homemade batch in 1-cup muffin tins makes it easy to store in small amounts. Pop frozen portions out of tin; store them in resealable plastic bags labeled with the date (frozen stock keeps for about two months).

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Now your standard muffin tin cup only holds about 3 and 1/2 ounces, it is the larger ones referred to above that will hold the bigger quantities like 1/2 to 1 cup of liquid. Just use what you have unless you want to buy a tin specifically for this type of thing 🙂 But it is a good idea to test fill with water to measure and know exactly how much your muffin tins hold 🙂 Depending on how much each one of your cups hold just just pop out multiple cups when the time comes to equal the amount of stock you need.

So many cool little tips, tricks and different ways to use those muffin tins! Don’t worry I have plenty more for ya 😉 See you all back here tomorrow! Have a good one folks!

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Muffin Tin Soup

It’s a rainy day here in Fredericksburg and quite chilly too! As I pondered what to post for you all this morning I peeked out our back door and noticed that my toddler and I had left the bubbles out on the back deck yesterday… So I ran out on tip toes, bare footed and in my jammies just as it started sprinkling. After rescuing 4 bubble swords and a bucket full of bubble juice and wands I stood there on the mat by the back door quite damp and chilly with the air from the vent blowing directly on me thinking… it is definitely a soup for lunch kind of day, lol!  Aha!!

Now let me just start by saying that I  found a toddler friendly chicken soup recipe on Pinterest and I will share that one with you today but keep in mind that this will work for ANY soup!! That is really my point here… make your soup as usual… pour it into a muffin tin or several, freeze it and now you have ready made single serve portions whenever you need them! Once they are completely frozen remove them from your muffin tins and store them in a large zip lock bag. Just pop out 1 or 2 or how ever many your serving size equals depending on who you’re feeding, in to a microwave safe bowl and voila! Homemade soup in minutes!

This recipe comes from the mommy in charge.com to read her story behind why she came up with this recipe go to her site, it’s kinda cute 🙂 It’s titled Beating the Macaroni Blues.

Toddler Friendly Easy Chicken Soup

Chicken breasts or pieces (raw or cooked)
1/2 cup chopped onion (optional)
1 clove of garlic mined (optional)
1 litre chicken broth
1 cup of diced carrots (or whatever veggie your little one eats)
1/2 cup of diced celery
1 cup of egg noodles

What to do:

If using raw chicken, place diced chicken in your saucepan with onion, garlic and a couple tablespoons of water. Cover and cook.

Once the chicken is cooked, I removed the chicken, rinsed and put back in the pan minus the onion. You know, doing everything one can to keep the toddler happy.

Add broth, carrots and celery and bring to boil. Simmer until vegetables and cooked, but still crunchy. Add noodles, cook for 5 minutes and serve.

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I personally like my veggies in my chicken noodle soup a little smooshey so as always get creative and change things up a bit, make adjustments and make it fit you and your little one. I  like to play around with recipes and tailor them to my liking, maybe that’s the princess in me coming out, lol 😉 but why shouldn’t I right? I mean I’m the one eating it! I do it for my family too so I’m not a total princess, I do take them into consideration 😉 I hope you find this useful and look forward to enjoying some muffin tin soup in the future!

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Cereal Bars

So lately I’ve been trying to eat better. On a recent trip to the doctor I was told it would be beneficial to my health 😉 I think it’s actually beneficial for everyone it’s just a matter of breaking those bad habits, lol! I have several friends who have been talking to me about healthy stuff lately too so it must be a sign! Not to mention me stumbling across this awesome recipe that actually sounds good not to mention is mega healthy and I didn’t immediately close the browser and move on to something else, HA! Someone is trying to tell me something so I thought I’d share 🙂 These incredible healthy, yummy, and easy breakfast bars come to us from the Fooducate Blog. This was a guest post by a gal named Lisa Cain, PhD, a.k.a Snack-Girl she also has her own website where she talks about healthy snacks and gives reviews, I must say she really seems to know her stuff 🙂 I will be spending a lot more time on these 2 sites in near future for sure, lots of good info! But back to the recipe at hand…

Here is what Snack Girl (Lisa) had to say about these… after reading this I decided her logic was flawless so I might as well give them a whirl, maybe you will too 🙂

“Anybody else sick of packaged cereal bars? But, they are just SO easy and fast.

The concept, a delicious bar packed with nutrients to start your day isn’t a bad one. The problem is that most cereal or granola bars on the market have a ton of added sugar and they taste kinda fake.

Snack Girl to the rescue!!!

So, I have looked at perhaps 100 different granola bar/energy bar recipes and the ones that I like the best feature ingredients that I already have in the house. But, many homemade recipes also have added sugar. In fact, the recipe I used to use (Energy Bar Recipe), has 3/4 cup brown sugar in it.

What if all the ingredients were unprocessed and there was no added sugar, honey, or maple syrup? Would you get something that tasted yummy?

The problem is that we are so inundated with sugar, that at first a child (or adult) might dislike these because they aren’t sweet enough. My 6 year old LOVED these “Cereal Bars” and eagerly ate one for breakfast.

I like them because (basically) this is just fruits and nuts stuck together by nut butter and mashed bananas. These are easy to make and store well in the fridge or freezer.

And did I mention that they are gluten free and vegan? Whoa!

If you like grabbing a bar for breakfast, give these a try.

Also, these could make a great snack, but I wouldn’t make them as large. I would divide up the batter into 24 muffin cups and cook them a shorter length of time. This way you get a snack closer to a hundred calories – which is a more reasonable amount.”

See what I mean? Aren’t you convinced now? Especially with the recent reports about all the added sugar in our diets that have been in the news lately! Check out this series on The Perils of Sugar  By Yahoo7 TV, Yikes! Anyway here’s the recipe, let me know what you think! I’m definitely gonna try the snack version!

Cereal Bar Recipe

(makes 12 or 24)
1/2 cup nut butter
2 bananas, mashed
1/2 cup whole nuts (choose your favorite)
1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
1 cup rolled oats
1 tsp vanilla (optional)
Pinch cinnamon (optional)
1/4 cup pumpkin or sunflower seeds (optional)

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes. Can be stored in refrigerator for 5 days.

For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 PointsPlus

A Grab ‘N Go Breakfast With ZERO Added Sugar!!! How about that? Count me in! Grab those Muffin tins and get busy folks 🙂

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Broccoli Cheddar Biscuit Muffins

Howdy folks!! Did you miss me? It’s good to be back home, but I will admit, I was sad to leave the lake 🙂 You may have noticed I’ve been off line for a while… about a week actually. We took a little family vacation up to Deep Creek Lake MD, over spring break. It was kind of a surprise trip, so my apologies for not warning you 😉 I know, it was hard to go a whole week with out my muffin tin enlightenment, but no worries, I’m back in full swing now and I have a good one for you today! A recipe…One of my favorite combinations Broccoli and Cheddar, YUM!  This recipe comes to us from a website called cookingwithmykid.com and can be served as a side dish or as a main dish like for maybe a lunch or something, it’s up to you but these are so simple you’ll want to make them all the time!

First of all any ready made biscuits will do, which ever brand you prefer, (the gal from the web site uses Trader Joe’s brand) because of their lack of artificial “crap” lol, honestly those are her words! 🙂 So without further ado here’s the recipe…

 

Broccoli Cheddar Biscuit Muffins

Prep Time: 10 mins  Cooking Time: 10 mins

Ingredients:
1 package ready to bake biscuits
2 cups broccoli florets (blanched + chopped)
1/2 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees. Grease a muffin tin with cooking spray. Using one biscuit at a time, place a biscuit into the muffin cup and then press down to “dig a hole” in the middle. Plant your broccoli by dividing it evenly among all the biscuit cups. Sprinkle cheddar atop each biscuit and  bake for 10 to 12 minutes or until the biscuits are turning golden brown. Serve warm.

Don’t those just look FABULOUS?!!!!!!! Perfect for lunch or even to accompany a nice dinner. And so simple the kids can even do it! EVERYBODY loves to have fun with muffin tins 😉 So what’s stoppin you?

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My New Muffin Tins!

Remember a couple posts back when I told you that my husband brought me some muffin tins back from his trip out of town? Well he picked up another one the other day at a local antique shop! He’s so sweet 🙂 So this got me thinking about how they are all so cute and unique and how this made them photo worthy! Then I got to thinking about the very cool vintage green one my friend Melissa picked up for me which was also photo worthy so I started taking pictures of my “cool” muffin tins… as I am gathering props and setting up my stage for the photo shoot, I kept walking past my “regular” muffin tins sitting in the drying rack from last nights dinner. By the third or fourth pass I began to think why am I not including my good ole stand byes? My everyday muffin tins, the ones I turn to when I need dinner in a hurry because I have to rush out the door for soccer or when I want a quick, tasty, filling breakfast for my family but don’t want to slave in the kitchen all morning? They are practically family! Why am I leaving them out?! This of course had me laughing at my self but it was true non the less, so after I photographed the new members of my muffin tin collection I gathered the whole group for a one of a kind family picture. So today I give you my own little muffin tin family which I’m sure will continue to keep growing 😉

      

     

The top two came from a little antique shop in Pennsylvania my husband visited. The adorable little mini on the bottom left was from a local antique shop here in Fredericksburg, VA and the  last one is going to be my gardening muffin tin since it’s green 🙂 and came from a local Goodwill store. We are going to start our seedlings in this one next week! I think this is the start of my “Vintage” Muffin Tin Collection

And here is the whole Muffin Tin Gang! A family portrait so to speak, lol 🙂 At the moment this is my entire collection but I’m sure it will continue to grow as I expand my muffin tin exploration. It’s kind of funny, I didn’t even realize I had 5 muffin tins until I started this blog and now with my new ones I’m up to 9 already! Well now that I think about it, I just gave a silicon one away and I think I have another silicone one with horse shapes in the extra storage in the basement and a heart shaped one too… oh my, I better stop thinking about it, now I’m gonna have to go dig those out! Maybe I’ll just stick with the traditional ones for now 😉 As you can see I tend to go on and on about my muffin tins, I am growing quite fond of them! How about you? Have you started collecting multiple muffin tins, looking for them when you’re out and about town? Keeping your eye out for things to make in them or things to do with them? Am I rubbing off on you yet? Lol!  My goal is not to have you all muffin tin obsessed don’t worry but I swear they do make meal time easier, they are fun and very versatile so hey why not do something with them besides make muffins and cupcakes?! 🙂

 

**Just a Note**

Since tomorrow is Easter I will be spending the day with my family so no fun muffin tin posts 🙂 I hope you all enjoy your Easter weekend I know I will! Happy Easter Everyone!!

 

 

 

 

 

 

 

 

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Easter Egg Dyeing Container

With Easter fast approaching there’s bound to be lots of egg dyeing going on so here’s a quick tip for egg dyeing  I came across on Pinterest that I thought you might enjoy! For those of you with kids out there it comes from a site called Parent Hacks and you will want to visit this site for sure! I love their tag line at the top of the page…”We’ve got forehead-smackingly smart tips, that help you simplify family life, save money and have fun. Hacks come from parents just like you. Because you’re an expert. You’re a Parenthacker.” Once I read that I was hooked! 🙂 Anyway tons of great tips there from other brilliant parents just like us was my point, go check ’em out! Here’s one from a gal named Leah on dyeing Easter eggs in her muffin tins which is why I’m sharing it here with you all today!! Gotta show the muffin tin love 😉

Leah says this about her egg dyeing experience…

“A large muffin baking pan works really well for egg dyeing. I have two and was able to use one for dyeing and one for drying dyed eggs before putting them back in the carton.  The 3 tablespoons of water fits well in a cup (err on the scant side; a couple overflowed when I dropped eggs in), and it’s nice to be able to use all 12 dye tablets in a single container.”

I suggest you prepare for the mess of egg dyeing by putting down newspaper or better yet plastic table cloths if you’ve got ’em or layer up and do both lol! 🙂 Who has ever heard of neat egg dyeing? Don’t forget your clothing, protect it with an apron/ smock or wear old clothes that don’t mind the stains 🙂 However you do it have fun and be creative and enjoy this special time with your children and family! Happy Egg Dyeing everyone!!

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Muffin Tin Corn Dogs

Tonight for dinner at our house we made muffin tin corn dogs! Mmm mmm good! I saw something similar on Pinterest and got inspired to give it a whirl. This was SUPER QUICK and VERY EASY!! Now in my house we all like the corn bread part the best so I started playing around with the recipe a little bit. And here’s what we came up with…

I made these in a regular size muffin tin as opposed to the mini because we wanted a greater cornbread to hot dog ratio 🙂 Here’s what you’ll need…

Ingredients:

Jiffy Corn bread mix (2 boxes)

2 eggs

2/3 cup milk

4 beef hot dogs

Directions:

Preheat oven to 425 degrees

cut hot dogs into 1 inch segments

mix wet and dry ingredients in bowl

fill muffin cups 3/4 of the way full with corn bread mix

place a piece of hot dog in the center of each cup

bake for 10-15 minutes depending on your oven (mine only took 13 so keep your eye on them)

** I ended up with a little extra mix and a few extra hot dog pieces so I just grabbed a 6 cup tin and made 2 more corn dog muffins and fed the dog the 2 extra pieces of hot dog 😉 So all in all this recipe made 14 corn dog muffins.

If you prefer a more even ratio of corn bread to hot dog make these in a mini muffin tin 🙂 I served mine with french fries and fruit (not pictured but I did give my kids something healthy, lol!)

Here is the recipe I saw on Pinterest in case you are interested, it is a more healthy &  from scratch version from …in sock monkey slippers she actually adds corn, which I think I might try next time I like the idea of the texture. I just didn’t want to freak the kids out the first time around! But I think they’ll enjoy the surprise next time 😉

I hope you all enjoy these tasty treats as much as we did! Coming soon a photo shoot for my new muffin tins! You’ve just got to see these little guys 🙂 They are so cute and unique so stay tuned!!

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Muffin Tin Magnet Exploration

Time for some educational fun! The preschool teacher in me has been dying to post this one, the kids are gonna love it!! This activity is best for ages 3 and up and in a supervised environment 🙂  I found this one on a site called Pre-K Pages and I really enjoyed it. I suggest you take a peek if you have preschoolers, she has a lot of fun activities! It was through her site that I found Crafty Chic Mommy‘s blog about the Muffin Tin Magnetic Tray. Now since they were slightly different I kind of melded what I thought were the best parts of each one together here for you but you can visit both sites separately if you like 😉 This activity can be done for a class of students or your own children at home whether you have 1 or enough to qualify as your own class, lol!

              

Materials:

  • String or Yarn {to attach wand to tin}
  • Magnetic Wand {find at local craft store, about $1-2 each}
  • Muffin Tin {6 cup or 12 cup}
  • Wedding Favor Tins {find at local craft store}
  • Magnetic and non-magnetic odds and ends to put in tins {6 or 12 different items depending on muffin tin size}
  • Glue {to seal lids & prevent choke hazard}
  • Self Adhesive Velcro {to affix cups to tins but also allow for removal & closer examination of items}

Directions:
Place your magnetic and non-magnetic items into the wedding favor tins and secure the lids with glue the lids for safety.  Place the Velcro on the bottom of your muffin tin cups and the opposing piece on your wedding favor cups. If your muffin tin has a hole at the end like the one pictured at the top you can attach your magnet wand using string or yarn. This will prevent the wand from being lost and hopefully keep the wand from coming in contact with a computer, T.V. or other electronic device. Yikes!

Items you can put in your muffin tin:

  • Plastic Bottle Caps
  • Wiggly Eyes
  • Paper Clips
  • Pipe Cleaners {cut-up}
  • Mini-Clothespins
  • Staples
  • Jewels
  • Bells
  • Paper Clips
  • Beads
  • Crayon pieces
  • Dice
  • Marbles
  • Erasers
  • Legos
  • Cork
  • The possibilities are endless 🙂

Crafty Chic Mom has some EXCELLENT tips and she says it perfectly so I won’t even try to reword them because I would suggest the EXACT same things so this is what she says…

1. Be sure to explain to your child(ren) what magnetic means and why some items are magnetic and some are not. I do it in a very simple way that a child can understand without getting into all the scientific aspects of magnets….heck I don’t even know that….science wasn’t my thing. Try something along the lines of ” some things around us in our house or preschool are made of metal. Metal is hard and can be found on a stove or a fridge. When a magnet touches something metal it STICKS to it like this (demonstrate). If something is not metal it will NOT stick to a magnet. Children will quickly discover that when they move their magnet wand over the magnetic items in the jar they will quickly jump to the top of the lid.

2. Give the child a magnet to look at first and then introduce an item that is magnetic and non magnetic. Once the child is done exploring the two items allow them to try out the muffin tin. They will also be surprised to find that the muffin tin itself is magnetic.

3. Ask your child(ren) to guess what items they think are magnetic and which are not. Make a record on a chart.

4. For the classroom- have each child bring something magnetic and non magnetic from home to be explored.

5. At home- get your child(ren) involved with making their own magnetic muffin tray using small items from around the house. (This is a personal preference) You may want to make it ahead of time and present it to your children, it’s up to you. 🙂

I hope you enjoy this activity, who knew muffin tins could be used in such an educational way?!  Why MuffinTinMommy and these two ladies of course 😉 Come back for more creative ways to use your muffin tins… who knows what we’ll find next!!

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Monkey Bread

I’m having a sweet craving this morning but instead of giving in I will just write about it and pass it along to you all! 😉 And trust me this one will be hard to resist! Monkey Bread in a muffin tin! Cute little individual servings of cinnamon & sugar not to mention butter, oh my goodness… soo much sweet gooey goodness packed into each tiny little cup, there should be a law against something so adorable and sweet!! YUM! Ok, now that we’re drooling all over our keyboards… let’s get into it, shall we?  Lol!

This first recipe was sent to me by my friend Jennifer, Thank you my dear! 🙂

             

Easy Monkey Bread Muffins Recipe by Audrey at Break It, Make It, or Bake It

Ingredients:

  • 3 (12 oz) packages of refrigerated biscuit dough
  • 1 cup of granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Instructions:

Heat Oven to 350 degrees. Put foil liners into muffin tin (I figured foil would be better than paper)

Mix sugar and cinnamon in a plastic bag. Cut biscuits into thirds, and then cut into smaller pieces. Shake biscuit pieces in plastic bag and add all pieces to 1 muffin cup. Continue until all biscuits are gone or muffin tins are full. In a small sauce pan, melt the butter and brown sugar over medium heat. Boil for 1 minute. Spoon 1 teaspoon of mixture over each muffin tin. Bake at 350 for 17 minutes.

There are LOTS more great pics at the frugalgalgirls.com where Audrey posted her recipe, I just couldn’t post them all here 🙂
Read more: http://thefrugalgirls.com/2012/03/monkey-bread-muffins-recipe.html#ixzz1qt3KPsfV

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This second recipe is similar but different, you know I always like to give you guys options 😉 THIS ONE HAS ICING!!!!!!!!

It’s from Rhode’s Bake-N-Serve Blog posted by a gal named Jonna. You MUST go to this site to see the pics!! WAY more than I could post and GREAT step by step photos!!

Sweet Mini Monkey Rolls

Ingredients:

12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cup brown sugar
2 teaspoons cinnamon

Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
½ teaspoon vanilla
Directions:

Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Repeat with remaining roll pieces. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

 

 

Don’t those look just look scrumptious?!!!!! You REALLY need to go to the Link above to see the rest of the pics there were so many good ones it was hard to choose which ones to post! 🙂

And because I love you guys so much here’s a link to the Rhodes Product Locator, so you can see if they are available in your area 🙂 If they are not I’m sure you can substitute your favorite brand of dinner rolls 😉

So now that we are all craving Monkey Bread… grab your muffin tins and start baking… anyone who lives close enough to deliver I will happily accept donations and try out your recipes! 😉

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