Make wonton cups, meatballs, pancake puffs and pizza pops all in a simple muffin pan!
Chilli Wonton Cups:
Chilli toppings (sour cream, tomatoes, olives, cheese and green onion)
1/2 onion, minced
1/4 cup panko bread crumbs
2 tablespoons milk
1 large egg
400 grams ground beef
1 teaspoon salt
18 tablespoons pizza dough
12 cubes of mozzarella
12 basil leaves
1 cup all-purpose flour
1 1/2 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, yolks and whites separated
1 cup milk
2 tablespoons unsalted butter, melted and room temperature
Nutella, or any filling of your choice
Chilli Wonton Cups
Spray a mini muffin pan with cooking spray. Depending on your desired shape, keep the muffin pan upright, or flip it upside down - this will give you larger cups.
If keeping the pan upright, press 1 wonton wrapper into each muffin cup. If using the pan upside down, layer 2 wonton wrappers between 4 muffin cups. Spray them with cooking spray.
Bake at 350F for 6-8 minutes, or until golden brown. Allow them to cool while still in the pan.
Fill the cups with some chilli and top with your desired toppings. Enjoy!
Place the onion in a microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute, or until translucent. Cool to the touch.
Combine the bread crumbs and milk in a bowl. Add the egg and whisk until fully combined. Add the beef, onions, salt and pepper and mix until fully combined.
Roll into balls and place inside a greased mini muffin tin. Bake at 400F for 20 minutes, or until golden and cooked through.
Serve as desired.
Spray a mini muffin tin with cooking spray.
Take 1 1/2 tablespoon pizza dough and flatten into a disk. Place a dollop of pizza sauce, 1 cube of mozzarella and 1 basil leaf in the center and wrap the dough around the filling. Place the puffs seam side down into the muffin tin and spray with cooking spray. Place another mini muffin tin upside down on top, to create a dome over the puffs.
Bake at 450F for 15-20 minutes, until golden brown. Cool slightly in the pan and enjoy!
Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg yolks, then add the milk and butter. Add the flour mixture and whisk until well combined, but still lumpy.
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter and gently fold to combine. Add the remaining egg whites and gently fold until just combined.
Spray a mini muffin pan with cooking spray. Place on the stove and set to medium heat. Spoon about 2 tablespoons of batter into each well and dollop 1 teaspoon of Nutella or filling into the center. Spoon more batter on top to seal the pancakes closed.
Once the surface begins to bubble, flip over the pancakes using two skewers, so that the cooked side is facing up. Cook until the bottom turns golden brown.
Transfer to a plate and enjoy!
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