Muffin Tin Meals make it easy to serve individual portions of just
about anything. Serve a mini main dish, appetizer or dessert.
Mini Peach Cobblers
1 c. sugar
1 c. flour
2 t. baking powder
Dash of salt
3/4 c. milk
1/2 c. (1 stick) butter, melted
1 can peaches, diced
Preheat oven to 350 degrees.
Put 1 teaspoon of melted butter into each regular size muffin tin.
With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
Put 2 tablespoons of batter into each muffin tin.
Add 1 tablespoon diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake for 12 minutes.
Let them cool almost completely before taking out of pan. Use a butter knife to loosen the
edges then just lift them out.
Mini German Pancakes
1 c. milk (you can use skim or low fat milk if you want)
1 c. flour
1/4 t. salt
Preheat oven to 425. Spray cupcake pans with no-stick cooking spray. Mix eggs, milk, flour
and salt just enough to blend. (Do not over mix. Batter will be lumpy.) Pour batter in
cupcake pans. Makes approx. 12-16 mini German pancakes. Bake 18-25 minutes
depending on type of cupcake pan and the amount of batter in each cupcake tin. Remove
from oven. Let cool for just a minute or two. Remove mini pancakes from pan. Serve with
maple syrup & powdered sugar or top with your favorite fruit preserves. Enjoy!
Individual Scalloped Potatoes
6-8 medium potatoes
1 stick of butter
1 c. shredded cheddar cheese
12 t. half and half
salt and pepper
Pierce potatoes with fork, sprinkle with salt, wrap in damp paper town and microwave for
15 minutes, potatoes should be firm. Set aside and let cool till they can be handled, then
Place 1/2 Tablespoon pats of butter in each mold of a muffin/cupcake pan, then a slice of
potatoes, a pinch of salt and pepper, then cheese and scallions. Repeat layers, potato, salt
& pepper, cheese, scallions. Top each mold with another pad of butter and drizzle each
with 1 teaspoon of half and half.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes
Baked Mac & Cheese Muffins
1 (8-ounce) package elbow macaroni
2 c. whole milk
1/4 c. all-purpose flour
1 t. onion salt
4 c. sharp cheddar cheese, shredded and divided (use whatever cheese you like)
1 c. plain breadcrumbs
1/4 c. butter, melted
Salt & Pepper to taste
Cook macaroni according to package directions; drain well. Set aside. Place milk, flour, and
onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. (this is the easy & fun
method to thickening your mac n’ cheese!) Stir together flour mixture, 3 1/2 cups cheese,
and macaroni. Pour macaroni mixture into a lightly greased muffin tins & sprinkle evenly
with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter. Bake at
350 degrees for 30-35 minutes or until golden brown. CHEESY DELICIOUS!!