Kitchen Hacks - Muffin Tin

Ingredients

• 1 dozen large eggs

Instructions

1. Heat oven to 325°F.

2. Add eggs to an empty muffin tin. Bake for 30 minutes.

3. While still hot, add to a bowl of ice water to shock. Let sit for a few minutes, then peel once cool enough to handle.

Ingredients

• 1 dozen large eggs

Instructions

1. Heat oven to 350°F.

2. Spray a 12-cup muffin tin with non-stick spray.

3. Crack eggs and break into the tin. Bake for 15 minutes, until whites are set and yellow is still slightly runny but warm.

Ingredients

• 12 slices white bread

• Melted butter

Instructions

1. Heat oven to 400°F.

2. Brush bread with melted butter. Press into muffin tin.

3. Bake for 7 minutes, until crisp.

4. Use to serve tuna, chicken or egg salad.

Ingredients

• 1/2 onion, finely diced

• 2 cloves garlic, finely minced

• 3/4 cup ketchup, divided

• 1 teaspoon Dijon

• 2 eggs, beaten

• 3/4 cup panko breadcrumbs

• 3 tablespoons chopped parsley

• 1 1/2 pounds ground beef

• Kosher salt and freshly ground black pepper

Instructions

1. Heat oven to 350°F.

2. Spray muffin tins with non-stick spray.

3. Mix together onion, garlic, 1/2 cup ketchup, Dijon, eggs, panko, parsley, and salt and pepper in a large mixing bowl. Add meat and combine.

4. Divide between muffin tins.

5. Brush with remaining ketchup.

6. Bake for 25 minutes.

Ingredients

• 12 Oreo cookies

• 1 pint cookie butter ice cream, softened

• 1 pint chocolate ice cream, softened

• Chocolate sauce

• Multi-colored sprinkles

Instructions

1. Line muffin tin with cupcake wrappers.

2. Add 1 Oreo cookie to the bottom of each liner.

3. Add a scoop of chocolate and cookie butter ice cream to the bottom of the muffin tin. Drizzle with chocolate sauce and sprinkles.

4. Place in the freezer until firm, about 2 hours.

Ingredients

• Any homemade or store bought soup

Instructions

1. Ladle soup into muffin tin cups. Freeze for later.

2. Remove from individual cups and defrost.