6 CUP MUFFIN TINS RECIPES

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MUFFIN-TIN CHICKEN POTPIES RECIPE: HOW TO MAKE IT



Muffin-Tin Chicken Potpies Recipe: How to Make It image

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 12

1 tablespoon butter
2 celery ribs, sliced
1/2 cup chopped onion
3 cups frozen mixed vegetables (about 15 ounces)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts : Calories 330 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1049mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

OATMEAL MUFFINS RECIPE | FOOD NETWORK



Oatmeal Muffins Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 2 hours 0 minutes

Cook Time 20 minutes

Yield 10 muffins

Number Of Ingredients 13

1 1/2 cups old-fashioned rolled oats
1 cup milk 
1 cup all-purpose flour 
1 teaspoon baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/2 teaspoon kosher salt 
1/2 cup (1 stick) unsalted butter, melted and cooled 
2 large eggs, lightly beaten 
1/2 cup lightly packed brown sugar 
1/4 cup diced dried apricots 
1/3 cup white chocolate chips 
1/4 cup dried cranberries 

Steps:

  • Combine the oats and milk in a large bowl and let stand 30 minutes.
  • Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
  • In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
  • Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
  • Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

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