Tuesday, June 7, 2011

There’s Muffin To It!

Break out your muffin pan for treats beyond cupcakes! My favorite domestic diva, Martha Stewart, proves that great things really do come in small packages. Here are a handful of delicious “mini dish recipes” for you!

You Will Need:
{3} tablespoons unsalted butter, melted
{8} slices white or whole-wheat sandwich bread
{6} slices bacon
{6} large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

You Will Need:

Olive oil, for muffin pan
All-purpose flour, for rolling
{1/2} pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
{1/2} cup shredded mozzarella (4 ounces)
{1} large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni


Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

You Will Need:

{1} sheet frozen puff pastry, thawed and cut into six 3-inch rounds
{1} tablespoon extra-virgin olive oil, plus more for muffin pan
{1} large shallot, diced small
{1} pound cremini mushrooms, sliced
Coarse salt and ground pepper
{2} teaspoons fresh thyme leaves, plus more for serving
{3/4} cup grated Gruyere cheese (2 ounces)


Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.


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