muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Jumbo Burger Cups

Alright folks, here’s a little something special for those summer cook outs. Jumbo Burger Cups from Pillsbury, talk about a twist on the traditional, Pillsbury goes all out with this one, check out this picture!!

Check out the sesame seeds! This thing looks like an actual burger bun, SO COOL 😀

Here are the details… Keep in mind this is done in a jumbo muffin pan!

INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef
1/2 cup ketchup
1/3 cup dill pickle relish
2 tablespoons yellow mustard
4 oz cream cheese (half of 8-oz package)
1 teaspoon McCormick® Onion Powder
1/2 teaspoon salt
1/2 teaspoon McCormick® Black Pepper
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1 LAND O LAKES® Egg
1 teaspoon water
2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
2. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
3. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
4. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
5. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.
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How very clever! Will you be making something clever in your muffin tins today? If so keep me posted, I’d love to see and hear about your muffin tin adventures 😉
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Muffin Tin Ice Cream Cups

Did you miss me? Or should I say did you miss the all the fun muffin tin ideas, lol!  Come on I know some of you were jonesin 😉

I took a little vacation over the holiday weekend, but while I was away I also picked up some new stuff to share with you all so it was a win win for everyone!

Today I would like to introduce you to the Muffin Tin Ice Cream Cup! Recipe courtesy of ThriftyFun.com

 

 

 

 

 

 

 

This cool tasty treat is perfect for summertime parties or just an everyday dessert. They are easy to personalize and even easier to make. All you need is…

A Muffin Tin of course

Liners for your tin (Silicon muffin cups would be easier to use if you have them)

Your favorite ice cream

Your favorite cake mix

Cool Whip

And your favorite candy topping

Here’s how Laurel from Port Orchard, WA does it…

Muffin Tin Ice Cream Cakes (Ingredients)

1. Preheat oven according to cake mix instructions.
2. Take the ice cream out of the freezer and set it on the counter so that it can soften.
3. Place muffin liners into muffin pan. Spoon approx. 2 Tbsp. of prepared cake mix into each muffin liner.
4. Put muffin pan into oven and bake for approx. 10 minutes, although I recommend that you keep an eye on them as they will cook quickly.
5. Remove them from the oven and allow them to cool completely.
6. Spoon softened ice cream onto each cupcake and using a fork, gently press the ice cream to completely fill the liner.
7. Place the cupcakes into the freezer  for at least 1 hour to refreeze.
8. Put Cool Whip into a piping bag with tip and allow to sit on the counter for about 10 minutes to soften. (A zip-lock bag cut at one corner will also work)   9. Remove your cupcakes from the freezer and pipe the Cool Whip onto the top.
10. Top with candy and serve!

Servings: 48

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

For my family I would use chocolate cake with mint chocolate chip ice cream and an Andes mint on top 🙂 We LOVE mint chocolate chip, YUM!! You can be as simple or complex as you like with these and personalize by adding different flavors of ice cream and candy topping to to each cup, even if they are all made with the same cake bottom you can still mix it up. Lots of options here so get creative 😀

What kind of Muffin Tin Ice Cream Cup would you make?

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Muffin Tin Sorting (plus a bonus craft)

Everybody loves a two for one deal! So this morning I have some more educational fun with muffin tins plus a craft to go with it 😀

Color sorting is fun with muffin tins and easy too. Here are some pictures to give you ideas…

   

The pom poms came from Pinterest but there was no site to trace it back to.

– The concept is pretty simple though… just use colored paper and cut out a circle that is large enough to fill the bottom of each cup (a different color for each muffin space). Then give your child the color coordinating pom poms to sort! You can pick up these supplies at any craft or teacher store, even Walmart and I love the primary & pastel color themes, how fun!

The paper squares come from childcareland.com

– The same concept applies for the paper squares… cut out a circle that is large enough to fill the bottom of each tray (a different color for each muffin space). Then cut twenty-five small squares of each color that is in the tin. Mix up the colored squares and have them put the squares into the cup with the same matching color paper.

*NOTE: Store pom poms and paper squares in plastic baggies for later use. This is a great rainy day activity 🙂

Now for the Fruit Loops!! This one comes from safesitter.org. A great site for babysitters, it has activities for all ages and lots of great tips! They really focus on safety, hence the name 😉 Here are their instructions for sorting fruit loops…

Materials Needed:

  • Muffin tin
  • Multi-colored, O-shaped cereal (approved by parent) OR
  • Safe toys of different colors

Procedure:

  1. Using a muffin tin, have the toddler or preschooler sort cereal by color.  Most young children love to sort things and are able to sort by color with help from you. If approved by parent, let child eat the cereal.
  2. If cereal is not available or not approved by parent, have the child sort toys (such as blocks) by color. Then play with the blocks or different colored toys.

And now for your little something extra… the bonus craft! 😀

Cereal Bracelet Craft from No Time for Flashcards learning and play for babies, toddlers and kids.

Do you remember candy bracelets?  This activity puts an educational and healthier twist to that bracelet from your past.

 

Materials:

Muffin tin

Pipe Cleaners (aka chenille stems)

Loop cereal such as Fruit Cheerios or Fruit Loops

 

Instructions:

Have child sort cereal by color into the muffin tin. While that is going on (or you can do this before hand) fold the tips of the chenille stems inward to make sure the wire does not poke the children.

Ask which colors he or she would like to use to make a bracelet.  They may only want to use 2, 3 or all six colors! Then ask them to thread the cereal onto the stem in a pattern. Depending on your child, you can do patterns of AB AB, AA BB (like you see below), ABC ABC, or any other pattern.

* NOTE: Even if your child is not ready for patterns simply threading the cereal onto the stem is a great activity for working on fine motor skills.

To make it a neat bracelet simply wrap the chenille stem around their wrist and twist the ends together.  Now you have a great snack to finish up your fun learning activity.  And the best thing about this snack is that it is portable and can be taken along for the fun!

How about that?!!! Fun, learning and a snack all rolled into one!

Come back next week for more muffin tin fun, I have a couple new recipes to share!

Happy Memorial Day weekend everyone, enjoy 😀

 

 

 

 

 

 

 

 


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Muffin Tin Meals

I know by now many of you may have seen or heard of muffin tin meals. If you have not let me introduce you! This is an EXCELLENT way to get kids to eat and try new things, plus it’s just FUN 😀 Check out this collage from Muffin Tin Mom. Go to this site to get the “how to” on muffin tin meals. You will love it! This is very similar to the Japanese bento box meal… except in what else but a muffin tin of course 😉

There are literally millions of different ways to put together meals in this fashion! So give it a whirl if you have kiddos, they will most definitely enjoy the presentation.

The reason I bring this up (besides the fact that they are fun and cool) is that while cruising around on Pinterest I saw this pin…

and I thought what a GREAT gift idea! Then I realized I didn’t know anyone who is into making muffin tin meals so who could I gift one too? Well, maybe if I share this with you (I know some of my friends and family follow this blog, wink, wink) then someone will pick up a love for this and by Christmas time I can whip a Muffin Tin Meal Kit with your name on it, lol! OR …on the other hand if I give you more details… you could make one for me for Christmas ha ha ha!! 😀 Either way it’s a cool idea and very thoughtful gift… check it out!

This comes from Second Story Window… a little background… Heidi and Emily are sisters and this is what Heidi got Emily for Christmas, a DIY Muffin Tin Meal Kit!

Take a look at what Heidi included in the kit.

The majority of the supplies are in this box which has 3 interlocking levels. The bottom level has an organizer that I may or may not keep. I haven’t decided yet!

This drawer contains “everyday” supplies:
– silicone muffin liners
– small cookie cutters on a metal ring
– tiny cups for dips, etc.
egg molds (I’m so excited about these!)
fondant circle cutters
food safe markers

She included one special event drawer too, focused on Halloween.
– Plastic cauldrons (so cute!)
– a BUNCH of really mini Halloween cookie cutters
– Pumpkin food picks

There are a few more included items (shown in the first photo) that didn’t fit into the box.
– the six opening muffin tin (of course!)
Wonder Sandwich Sealer and Decruster
alphabet  and number cookie cutters (I love these!)
– A folder with meal ideas and technique directions.

She also made me a muffin tin meal planner and we’re sharing the planning page with you today! You can download the page here and print out as many as you want for your own planning book, or just print them as you need them.

Here are a couple of meals I’ve thrown together recently for our color themed “Mommy School” (more on that later.) Having the tools on hand made it really easy to whip these up.

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After seeing that you can’t tell me you don’t want to run out and get all of that stuff right now just so you can have your own muffin tin meal kit right?!!! I know I do, but I have a tremendous amount of self control… ok who am I kidding I will be heading over to Michael’s tomorrow, lol! So just to recap, if I’m on your Christmas list I’d like one of these please! And don’t worry I give as good as I get, so if you have now fallen in love with muffin tin meals and are on MY Christmas list you might just get your wish 😉 For the rest of you out there, you now have the tools to share your Christmas gift wish! Share this information with your friends & family and you might be surprised!! 😀
Happy Wednesday everyone and keep spreading the muffin tin love ❤

 

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Flip-less Pancakes!

This morning I have for you a delicious family activity! Flip-less Pancakes from Amanda at Excited 2 Learn. This is not only a yummy recipe but also educational for the kiddos 😀

Amanda says this about it… ” It started as a cooking project then evolved into a treasure hunt, science and math activity.”

Even older children will get something out of this, think of it as home ec 😉 They do still teach that in schools they just call it something different. At my kid’s middle school it’s Family Consumer Science, lol. Anyway, here ya go, have fun!!!

What you will need:

Muffin tins of course 😉

Liners for the muffin tin or cooking spray if you choose not to line the cups

Various measuring cups, spoons, bowls, cutting utensils etc.

A large plastic mat to put down if you like Amanda’s method 🙂

Pancake mix or your own recipe

12 different items to put in your pancakes (or however many you like)

**Example of items to add: raisins, shredded coconut, dried cranberries, maple syrup, frozen blueberries, raspberries, strawberries, apples, bananas, peaches, chocolate chips, nuts, tiny pieces of orange, marshmallows, colored sprinkles, pumpkin, cinnamon, cherries, blackberries, butterscotch or peanut butter bits, shredded cheese, lemon juice & sugar, honey…. and the list could go on and on! Basically add whatever you like! Get crazy and experiment 🙂

And here’s how she did it. (with her daughter L)

1. I read the recipe while L. helped get each of the ingredients.

2. L. helped measure the ingredients and put them in separate bowls so she could do all the pouring on her own.  This was very important to her and probably will be to your child too!

3. L. poured all the ingredients into her large mixing bowl and mixed away.

4. L. put muffin cups (liners) into the muffin tins.  The babies loved playing with the muffin cups as well.

5. I put half of the batter into a glass measuring cup so she could pour a little batter into the muffin cups more easily.

6. We went on a treasure hunt around our kitchen finding 12 different items to put in our pancakes. Our goal was to make 12 different types and see which we liked best. We used raisins, shredded coconut, dried cranberries, maple syrup, frozen blueberries, raspberries, strawberries, apples, and bananas. For baby B. we added grape yogurt, yogurt melts and mashed sweet potatoes.

7. L. cut the bananas & strawberries into tiny pieces with a butter knife. She was very proud of herself!

8. We put each ingredient into its own muffin cup.

9. L. put a little of the filling in batter on spots by each muffin in the pan to identify them. This took a lot of concentration and spatial planning on L.’s part. It was great watching her figure it out like a puzzle.

10. We baked the “pancakes” at 325 degrees for approximately 8-10 minutes, depending upon how much batter you use.

11. We had a taste test. L. loved them all. I had to agree with her. It was so much fun trying each one that after we tried a couple we decided to close our eyes, taste and guess which it was, bringing lots of laughter! L.‘s favorites were the strawberry, sweet potato and grape yogurt. My favorites were the coconut, banana and sweet potato. I will definitely start putting shredded coconut in pancakes from now on!

12. L made a second batch by mixing all different ingredients together. She looked and sounded like a true scientist making all sorts of concoctions. She spent over a half an hour preparing them. I put a waterproof sheet on the floor and let her mix away so she could move all around the tins.

13. We baked them and enjoyed eating every last one!

14. Clean up time. 😀

What an awesome way to spend a Saturday morning with your family, am I right?!! My kids would love doing this and they range in age from 9 months to 14 years old so it’s an activity EVERYONE can get in on 🙂

Just another wonderful way to celebrate the muffin tin! Is yours feeling the love?

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Teaching One to One Correspondence

Today I have one of many educational uses for your muffin tins, because after all YOU are your child’s first and most important teacher 🙂

This activity is designed for younger children like preschoolers. Recently I had noticed my 2 year old was counting but not touching the objects and she was  just naming random numbers but not actually equating them with the objects she was counting. I kept trying to show her the right way and  moved her finger over the objects and counted out loud with her but she was insistent on doing it her way. I was getting frustrated because I know she can count from 1 to 10 quite easily, so why is she doing this? Enter the concept of one to one correspondence…

This concept is so fundamental that we often don’t even think about it. Most people want to jump right into teaching their kiddos to count 1-10. While Rote learning (memorizing counting numbers) is a handy tool, it can just be like singing a song and have no meaning to them. In order to lay a strong foundation for mathematical understanding they need to fully understand the meaning behind each of those numbers, AHA! So that’s what’s going on here!

One-to-one correspondence is the ability to match numbers to objects or object to object; for example, the numbers one to five matching five blocks, or matching one sock to one shoe or in this case one apple to one muffin tin hole 😉

I went on a researching spree and came up with the following…

 

 

 

The next activity I found is called Tennis Ball Puzzler. This one came from a fellow blogger as well on a site called Parents as Teachers.

For this activity you will need 7 tennis balls and a 6 cup muffin tin.

Here’s what you do…

  1. Place the muffin tin on the floor or a table. Hand your child the tennis balls, one at a time, and ask her to put them into the muffin cups.
  2. Repeat until all 6 tennis balls are placed in a muffin cup.
  3. Now ask her to dump the balls out and do it again.
  4. Repeat the game several times, each time talking about what she is doing.

Ok, simple enough right? But wait there’s more!

  1. After she has dumped out all six balls hand her the 7th ball.
  2. Again encourage her to put one into each cup. (Now that there are 7 tennis balls, one will be left over.)
  3. Observe how she solves the problem of the extra ball.
  4. If she gets frustrated and doesn’t understand why there is a problem, count the balls together. “Let’s count the muffin cups. 1-2-3-4-5-6. Now let’s count the balls. 1-2-3-4-5-6-7. Well, no wonder! There are too many tennis balls!”

I like the puzzler challenge aspect of this one 🙂 I can’t wait to do this with my little one. And since today is another wet and rainy one guess what we’ll be doing! What will you be doing with your muffin tin today?

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Cupcake Poppers!

What can I say, I’ve got it bad. I am DEFINITELY on a sweet kick and I don’t know why. Maybe it is because I’ve been trying to cut back lately and this is my way of indulging, lol!

Well, that and I have been searching for just the right birthday treats so maybe that’s it, yeah, let’s go with that one 😉

Today I’m sharing with you the SUPER FUN, SUPER ADORABLE Cupcake Poppers from Betty Crocker.

You can make these little guys in any color you like, and don’t forget to get creative with your display! Check out the Tips and the Team Spirit poppers below for more ideas 🙂

 

Ingredients:

Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Betty Crocker® gel food colors (neon pink, neon purple, neon orange, neon green, classic blue)
Directions:
  1. Heat oven to 350°F (for all pans). Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
  2. Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
  3. Bake 11 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
  4. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match cupcake colors.
  5. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.
Makes 30 cupcake poppers
Tips:
For a fun idea, using canned or leftover frosting, spread frosting between layers of cupcake bottoms and thread on wooden skewers.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Team Color Cupcake Poppers
These would also be great for the Fourth of July and other patriotic events and holidays!! Also try them with a chocolate cake mix and go for the Oreo look… TONS of possibilities with these little cuties! So go on, get creative with them, grab those muffin tins and put a smile on someones face today 😀
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Mini Deep Dish Fruit Pizzas

I LOVE fruit pizza and haven’t had it in FOREVER so when I saw this recipe I just HAD to post it! It is the most simple yet awesome recipe ever and SO delicious 🙂 I mean just look at these little cuties! Mmmmmm, my mouth is watering…

The recipe comes from Lindsay Banner of Banner Boutique. She runs her boutique business selling the most adorable hair bows and accessories for infants, toddlers, girls and women of all ages. I love that she is a Mompreneur and is juggling being a wife, mom and in her spare time also writes a blog which is where I found this SUPER EASY recipe. You go girl!

Mini Deep Dish Fruit Pizzas

Ingredients:

1 small package Pillsbury sugar cookie dough

1 8 oz package cream cheese, softened

1 large container cool whip

4 cups of any kind of fruit

Directions:

Roll sugar cookie dough into little 3/4 inch balls, place them in mini muffin pans and cook at 350 for 6-7 minutes.  Be sure not to cook them too long.

Let them cool in the pan for just a couple minutes and then pop them out of the muffin tins.  One small roll of sugar cookie dough will make approximately 48 of these.

Whip 1 room temperature bar of cream cheese (8oz) until it’s nice and smooth, then blend in a large container of cool whip.

When it comes to fruit, use whatever you like- the options are endless! Cut up your fruit in whatever shapes and sizes you would like.

Use a large Ziploc bag to put all your yummy cool whip frosting in, clip the end of it with scissors and fill cookie shells with the frosting.

Then add your fruit however you would like and you have one bite mini fruit pizzas!

I love this way of preparing fruit pizza because the ratio of frosting to sugar cookie to fruit is perfection!

See step by step photo below…

Variations…

You can also make this  either as 1 large pizza or small regular (flat) cookies!

*This is a quick and easy finger food for any occasion or event… I hope you all enjoy this as much as I do!! 😀  See ya tomorrow folks!

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Cookie Bowls

I’m on a bit of a sweet kick lately but this one was a great find! I have seen it on Pinterest SEVERAL times and of course I have it pinned to my MuffinTinMommy board 🙂 But as I was surfing the Wilton website I came across it again so I figured that was a sign… it’s time to do the cookie bowl! So here ya go 🙂

How awesome are those?!! Now I know that these are shown on one of Wilton’s specialty pans, which I am going to go invest in immediately, lol! But I’m sure you could use a regular muffin tin as well it just won’t be as fancy. But come on it would still be pretty darn cool especially served with your favorite treat inside!  You can fill these with ice cream, pudding, berries, the options are endless! I was looking on Wilton’s website to get ideas for some upcoming birthday parties and thought these would be PERFECT! You could also serve them at an elegant dinner party, or just a cozy movie night at home and everything in between! Your guests and your family will think you’re a sweet genius, lol 😉

*Speaking of birthdays, I have a cool ice cream tip for efficient serving, I’ll post it at the bottom!) But for now here’s a sugar cookie recipe from Wilton, (the chocolate chip recipe you see pictured comes on the back of the packaging when you buy the pan above). I have also heard that you can use a store bought refrigerated cookie dough and that works just as well though I have not tried it myself, I might go that route just to test it out 😉 I love shortcuts, lol!

Sugar Cookie Recipe for Cookie Bowls from Wilton

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough. Makes 12 bowls.

Now of course you can alter this recipe, as with any recipe, add mini chocolate chips or what have you. You could also use your own roll out dough recipe!

Here’s another pic from the website showing examples of how to fill them…

Now don’t those just look yummy?!

As promised here is the ice cream trick! (also found on Pinterest btw) I bought the Wilton Pink Petal Baking Cups but you could always use regular liners as well 😉 It’s such a time saver and keeps me from buying those individual cups of ice cream to pass out at the party, which are sometimes impossible to find and you end up buying the expensive brand name minis …like my husband did for the last party, lol, he got tiny Haagen-Dazs and it was NOT cheap! So here ya go, save some time and $$ by pre scooping ice cream into cupcake liners! Store them in the freezer in a muffin tin until time to serve 🙂

If you like the petals they come in different colors, here’s a link, Petal baking cups by Wilton. You can also find them at certain stores around town that carry Wilton supplies, my 14 year old daughter even saw them at Kmart while checking out the latest Selena Gomez clothing line and my husband saw them at Le Gourmet Chef in the mall! I know that Michael’s and Walmart carry Wilton supplies as well. My almost 3 year old little girl is going to LOVE these at her birthday party ❤ I can’t wait to see her little face 🙂 Happy Tuesday everyone and need I remind you… today is a good day to use your muffin tin!!

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Doughnut Muffins

Here is a tasty treat for you on this rainy Monday. These are sure to get your taste buds in a tizzy and open your eyes a little wider this morning…. drum roll please………… I give you…………. Doughnut Muffins!!!! 😀

I have 2 versions for you to choose from…. Nutella Filled or Plain. We’ll start with the Nutella ones, yummy!

This recipe comes to us from USMasala. A blog by a delightful Indian woman sharing her passion for food and cooking, thanks for sharing Puja, these look amazing!

Ingredients: Makes 10-12

For the muffins:

  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • Nutella (as needed)

For the coating:

  • 3 to 4 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Method:

  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. Combine flour, baking powder, salt and cinnamon in a medium bowl.
  3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine until no dry flour is left.
  4. Place 2 tbsp. of the mixture in each muffin hole. Add 1 tsp. of the Nutella into the center of each and then cover with a couple tbsp. of the batter or until 3/4 full. Bake at 350 degrees for 18-22 minutes. DO NOT over bake.
  5. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
  6. Shake muffins out of the muffin tin while the muffins are still hot.
  7. Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to sit for 10-12 minutes. These are best eaten warm. ENJOY!

Notes:

  1. Feel free to get creative and replace Nutella with your favorite jelly or jam.
  2. Store the leftovers in an air tight container for a couple of days or up to 4-5 days in a refrigerator. Stick them in the microwave for a few seconds and they are as good as new again.

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The next recipe is the original inspiration for Puja’s Nutella filled doughnut muffins. There are a few slight variations but it’s pretty much the same save for the nutmeg and filling of course. This recipe comes from Jen at How To: Simplify another great blog to check out! 🙂

Doughnut Muffins

Ingredients:

For the muffins:

  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk

For the coating:

  • 1/4 -1/2 cup butter, melted
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Directions:

  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
  3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
  4. Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
  5. Shake muffins out of the muffin tin while the muffins are still hot.
  6. Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

And there you have it 2 delicious ways to make these yummy treats! Just another reason to get to the kitchen, grab those muffin tins and get busy!! 😉

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Teacher Appreciation

I have another terrific Pinterest find for you today!!! This one comes from a blogger named Christy @ …From Glitter to Gumdrops.

When I saw it I immediately thought of Teacher Appreciation Week. What a unique and special gift from the heart! And come on lets face it who wouldn’t enjoy these?

A Bouquet of Cinnamon Buns

What you’ll need:

A mug

Painters tape (if you’re painting)

Chalkboard Spray-paint

Styrofoam

Treat Sticks (used for making cookie pops, cake pops etc.)

Plastic treat bags for the cinnamon buns

Raffia or ribbon (something to tie the bags closed)

Tissue paper (to stuff the cup) you could also use that shredded paper stuff that looks like Easter grass!

*Chalk to write a personal message on the mug 🙂

How to make the mug. *Note you can always just find a nice mug that doesn’t require a paint job 🙂

1. Find the perfect plain mug for painting (you can even pick one up at the dollar store)

2. Create a square with painter’s tape

3. Spray the square with chalkboard spray-paint

4. Put a little square of styrofoam inside the mug (can also be found at the Dollar Store)

So simple right?!!!

Next we move on to the Cinnamon Rolls…

Here is a from scratch recipe from Bread In Five if you’re interested in going that route, I’ll be sticking with the canned dough version 😉

Ingredients:

Canned dough (find it near the biscuits/crescent rolls) called crescent dough sheets.

1/2 Cup brown sugar

1 1/2 Tbs. cinnamon

Directions:

Preheat oven to 350.

Lay the dough out flat, sprinkle with 1/2 cup of brown sugar.

Sprinkle the whole thing with 1 1/2 Tbs. cinnamon, leave about a 1/2″  of one long edge plain so that it can seal when you roll it up.

Roll up into a log starting with the long edge (NOT the one you left plain!) pinch the dough along the seam to seal.

Stretch the dough until it is just thicker than a broom stick and then snip off 3/4″ discs with a pair of kitchen scissors.

Place in a well greased mini-muffin tin.  *Here is where you would let the dough rise if making from scratch, but not necessary if you are using the canned dough.

Bake for about 15 minutes at 350. Remove from pan immediately and insert the stick before they harden.

Now for the icing, you can go one of two routes here…

1. Mix together powdered sugar and heavy whipping cream until it’s as thick as cake batter and ice (zigzag or spread it’s up to you) let them set up before bagging!

2. Melt some white chocolate, put it in a Ziploc, snip the corner, and zigzag (or spread… again your choice) and let set up before bagging.

I personally like the zigzag method, it just looks fun 🙂

So there you have it! These are super easy and VERY cost effective. The perfect Teacher Appreciation Gift! So what are you waiting for? Show the teachers in your life how much they mean to you 🙂 Grab those muffin tins folks!

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Potato Stacks

This morning I have a special request… here ya go Mallorie, enjoy! And for future reference, if there’s something you’d like to see on the blog let me know, I’d LOVE to hear from you 🙂

These are called Muffin Tin Onion Gruyere Potato Stacks and come to us from Stone Gable. Aren’t they just stunning?!! This is a variation of a recipe from Martha Stewart, I will post it below as well 🙂

These little babies are a great side dish and go well with steak, roast beef, chicken, or sauteed fish. Honestly, I’d eat them with anything, lol. Potatoes were a staple in my house growing up. We had a potato side dish with dinner EVERY NIGHT, I could ramble on like Bubba Gump about all the different ways to make potatoes but I won’t, lol. Besides they don’t involve a muffin tin so back to the stacks! 😉

By adding a few favorite ingredients you too can put your own personal spin on this potato dish. *See the Martha Stewart’s Recipe below for a good starting place. But for now let’s check out this Onion Gruyere Recipe, YUM!

MUFFIN TIN ONION GRUYERE POTATO STACKS

 

Ingredients:

5 baking potatoes

2 onions, chopped

6 TBS butter

1 1/2 cups grated cheese, Gruyere or cheddar

kosher salt

freshly ground pepper

heavy cream or half and half

cooking spray

thyme sprigs

 

Directions:

Preheat oven to 400 degrees.

1. Thinly slice raw potatoes. I use a Mandolin but they can be carefully hand sliced into thin even slices. Set aside.

2. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.

3. Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.

4. Spray all twelve muffin cups of a regular size muffin pan.

5. The layering-  Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and  top evenly with remaining cheese.

6. Pour 1 TBS cream over each potato stack.

7. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.

8. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

9. Garnish with thyme.

Wow those sound as yummy as they look, I can’t wait to try them!

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Now for a more simple version and a good place to start for building your own potato stacks recipe… Martha Stewart’s Muffin Pan Potato Gratins

Serves 6

Ingredients:

  • Unsalted butter, room temperature, for muffin cups
  • 2 medium russet potatoes (about 3/4 pound each)
  • Coarse salt and ground pepper
  • 6 tablespoons heavy cream

Directions:

Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.
What an easy and awesome way to make potatoes! The perfect side dish for almost any meal, what’s for dinner tonight at your house? I know what I’m having 😉

 

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Muffin Tin Math

Here’s one for you teachers and parents of young ones 🙂 This is a simple math activity that you can customize to the child’s skill level.
Simply grab a muffin tin and some small items to count. You can use things like beans, pasta, marshmallows, pom poms or buttons, the options are endless (especially if you hit the craft store!). The first example of this activity I found at Mess for Less.net. I love the use of disposables and the colorful button shapes totally rock!

Here’s a list of supplies…

  • Muffin tin
  • Muffin Cups (liners)
  • Buttons or some other small objects
  • Marker
Here are her instructions…
Write some numbers on some muffin cups. I started with 4 and went through 9. For more of a challenge you can used a 12 count muffin cup and make bigger numbers. Place the numbered muffin cups in the muffin tin. Give your child an assortment of buttons or other small objects and have them put the appropriate number into each muffin tin.
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You can expand on this by adding cups together and subtracting as well. For example pull out the 4 and 2 liners and and say 4 + 2 =_. And then the child can make their calculation and count the objects inside the two liners together to check their work!  🙂
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The second example of this activity is from Geocities.com. It was in their Valentine day activities but the principal is the same. I just wanted to show you one done in a regular muffin tin (not disposable). If you have a muffin tin you are willing to dedicate to this activity you can paint it or decorate it in a special theme of your choosing to keep in your activity center, game closet or class room! This one is done up for Valentine’s Day and uses cute little teddy bears with heart tummies 🙂 This could also make a neat gift for a Preschool or Kindergarten class room! Get creative and share the muffin tin love!!
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Mini Molten Chocolate Cakes

Since my last post was Puppy Cakes I figured everyone could use a good People Cake recipe 😉 This one is so enticing to look at it just has to be magic in your mouth! I will be hittin the store to stock up on the ingredients for this one for sure… and soon, YUM! It comes to us from Eating Well.com and that is always a good sign, they have great recipes and they’re all about the healthy! That being said it is cake after all so don’t get too excited. It is still 244 calories; 17 g fat ( 7 g sat , 3 g mono ); 49 mg cholesterol; 27 g carbohydrates; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg potassium, per serving, lol! But that is for 2 cakes just have one and you can cut that in half if you need to! But I don’t think that’s too bad, we all deserve some chocolatey goodness on occasion… some of us more than others and yes, I tend to treat my self often… Hey I can’t help it if I’m just that awesome! 😉

So here ya go, ENJOY!!

*note this recipe uses a mini muffin tin!

Mini Molten Chocolate Cakes with Mocha Sauce (6 servings, 2 cakes each)    

Ingredients

4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

2 tablespoons unsalted butter, cut into chunks

1 tablespoon granulated sugar

1 1/2 tablespoons light cream

2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided

1 tablespoon light corn syrup

1 large egg

2 tablespoons canola oil

1 teaspoon vanilla extract

1/8 teaspoon salt

5 tablespoons confectioners’ sugar

3 tablespoons all-purpose flour

1 tablespoon unsweetened Dutch-process cocoa powder

1-3 teaspoons very hot water

Preparation

  1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
  2. Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
  3. To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
  4. To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners’ sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
  5. To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
  6. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding like, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
  7. To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

Tips

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan (if you only have a 24 cup tin just use the middle cups)

No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Now that everyone has this great cake recipe, what’s stopping you? Go grab those muffin tins and get busy, make something or do something with yours today! 🙂

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Calling all Dog Lovers!

Okay, this one is a little outside of the norm for MuffinTinMommy, but I just could not resist! I was simply looking for interesting muffin tins (for a later piece, shhh) and stumbled across this cute dog bone muffin tin 🙂

I wondered what on earth would you use a dog bone shaped muffin tin for except maybe to make dog treats, so I clicked on the link and low and behold that’s exactly what I found, lol! Cake Mix For Dogs from Puppy Cake.com! The website I found it on is called Inventor Spot.com and this was posted by Lady Bee, a pet blogger at Inventor Spot.

She writes this about the cake mixes… “I checked out the ingredients, and there’s nothing artificial in the Puppy Cakes, no preservatives, nothing you can’t pronounce. In fact, Buddy’s Best Banana Cake and Fifi’s Favorite Carob Cake look like they’d be pretty healthy for your dog.”

She also goes on to list the ingredients… “The banana and carob cakes have most ingredients in common: whole wheat flour, honey powder for sweetening, baking powder and salt. Fifi’s Favorite Carob Cake contains carob powder and Buddy’s Best Banana Cake has banana powder… so there are no artificial flavors, or coloring. And you add one egg, a little oil, and some water to the boxed ingredients to complete the batter. The cake frosting for both cakes is made from unflavored yogurt powder and requires a little water to make nice and creamy.”

I must say I have never made a cupcake for my dog, but after seeing this I am SERIOUSLY considering it! How stinking cute and since it’s not unhealthy for them why not? They are after all a member of the family, and in my house they get Christmas present’s and we celebrate their birthdays… not with a party or anything but they get a special treat and some extra lovin 😉 okay and maybe even a chew toy, lol! The kids wouldn’t dream of leaving the pets out and I must say I do enjoy giving them the extra splurge every now and then 😉

I tracked down the Puppy Cake website for you in case you’d like to get a box or two for your dog, and keep in mind that you can do these in a regular muffin tin as well… I mean who has a dog bone shaped muffin tin laying around? But if you MUST have one you can find it under Puppy Cake Products along with the cake mixes and a dog bone shaped cake pan too, lol!

So this one’s for them! Go do something special for your pet today 🙂 And now you can use your muffin tin to do it, how cool is that?!!!

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