Using a muffin tin for muffins is sooo 2017. Okay, not really, using a muffin tin to make muffins is perfectly normal. It’s encouraged, actually. But isn’t it time to think outside the box, to allow the sturdy bakeware a visit into new and exciting territory? I say yes! Let’s take the muffin tin from single- to multiuse.
To be clear, I’m not breaking ground here. Using muffin tins in unconventional ways is no novel idea. It is, however, not talked about enough. Prepare for that to change. The muffin tin proves a useful tool in a variety of settings, for a variety of foods. Check out some suggestions below.
Don’t just fold eggs into your muffin batter—fill your tins with them instead. To poach a dozen eggs all at once, crack each one into its own vessel and pop the whole tray into the oven. If it’s hard-cooked eggs you prefer, take a tip from community member inpatskitchen: “Set your eggs in muffin tins and bake at 325° F for 30 minutes. Using tongs, transfer the eggs to a bowl of ice water.”
Use a muffin tin to freeze a big batch of single-serving oatmeal pucks. Make your oats ahead of time, then chill them in their own little beds. In the morning, just pop and heat and you’ve got breakfast, ready to be dressed up to your heart’s desire.
Here’s a trick for mini, individual portions. Instead of one big serving, why not make many tiny ones? That’s what I'm saying. Plus, you can get a crispy crunchy shell on each one. And that’s a cause worth celebrating.
Here, the shape of the muffin tin really comes in handy. Use the shell of each divot to perfectly fashion a pastry cup. These use phyllo dough. Once they’re all pretty and crispy, fill them with whatever you want.