When you’re stuck in a cooking rut, it’s hard to find new recipes that both you and your children will love. Switch up your meal routine by cooking with a muffin tin! These easy recipes are delicious and the end result is so cute! You can serve them as meals, snacks, pack them in the kid’s school lunches or grab them on the go. Here are 3 great ideas for muffin tin meals!
Granola Cups With Yogurt
This recipe is the perfect after school snack for both you and your children. It’s super healthy and is just the right serving size. To make this recipe even easier, use your favorite pre-made granola.
1 1/4 cups quick-cook rolled oats (not instant)
1/3 cup wheat germ
1/2 cup chopped almonds
1/3 cup hemp hearts
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1 teaspoon lemon zest
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1 large egg
1/2 cup honey or brown rice syrup
1/4 cup melted coconut oil or other oil of choice
1 cup plain yogurt
2 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit. In a large bowl, stir together oats, wheat germ, almonds, hemp seeds, cranberries, apricots, lemon zest, cinnamon, allspice, and salt. In a separate bowl, lightly beat egg and stir in honey and oil. Add wet ingredients to dry and mix until everything is moist.
Divide mixture among 12 medium sized greased muffin cups. Using your fingers press into the center of each muffin cup and then work your way around the edges to form a granola bowl. It really helps to keep your fingers wet during this process.
Bake for 20 minutes, or until the edges begin to brown. Let cool several minutes before unmolding.
In a bowl, stir together yogurt and vanilla extract. When ready to serve, add some yogurt to granola bowls and, if desired, top with fruit like raspberries. Make sure not to add the yogurt too long before serving or the granola cups will become somewhat soggy.
Mini Mexican Pizzas
This is an awesome alternative to taco night! These mini pizzas make the perfect well-balanced meal or snack. And you’ll be surprised by how healthy they are.
3-4 large whole wheat tortillas
1 cup lean ground turkey
1/2 cup salsa of choice
2 tsp dry taco seasoning
1/2 low fat refried beans
1/2 cheddar cheese
topping of choice (lettuce, sour cream, tomatoes)
Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers.
Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined. Scoop 1/8th cup of meat mixture into each wrap
Top with cheddar cheese and bake for 12-15 minutes or until cheese is melted. Wait to cool and add toppings!
Bite Sized Pies
If you’re in the mood for something sweet but don’t want to over-indulge, these mini pies are the perfect treat. They’re great for portion control and you barely need any ingredients!
2 (2-count) packages Pillsbury Refrigerated Pie Crusts
4 cups cans pie filling of your choice (cherry, blueberry, apple, peach, etc.)
1 egg, whisked
Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.
Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all 12 muffin cups.
Fill each cup with about 1/4 cup pie filling, or until the filling nearly fills the cups.
Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
Use a pastry brush to brush the tops of each pie with the whisked egg. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
Recipes via www.skinnymom.com