6 MUFFIN TIN RECIPES

MUFFIN TIN POTATOES GRATIN | ALLRECIPES

Muffin Tin Potatoes Gratin | Allrecipes image

A quick and easy potato side dish.

Provided by GnarlyCow

Categories Potatoes Au Gratin

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 small muffin-sized servings

Number Of Ingredients 8

Ingredients

cooking spray
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
2 large potatoes, peeled and thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
Bake in the preheated oven until potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 92.4 calories, CarbohydrateContent 12.8 g, CholesterolContent 9.2 mg, FatContent 3.3 g, FiberContent 1.4 g, ProteinContent 3.2 g, SaturatedFatContent 2 g, SodiumContent 87.6 mg, SugarContent 1.2 g

MUFFIN-TIN CHEESY MEATBALL BISCUIT BOMBS RECIPE ...

Muffin-Tin Cheesy Meatball Biscuit Bombs Recipe ... image

If you’re a fan of Italian meatball subs, you’re going to love this genius recipe. Our flaky biscuit dough is stuffed with meatballs and cheese, topped with crunchy Italian bread crumbs and baked in a (mess-free) muffin tin for a fun, kid-friendly biscuit bomb that’s exploding with flavor. Have one and call it an app, or grab a few and make it a meal. But whatever you do, don’t forget the extra marinara sauce for dunking.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

Ingredients

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4 slices (0.8 oz each) mozzarella cheese (from 8-oz package)
16 fully cooked frozen Italian meatballs, thawed (from 22-oz bag)
2 tablespoons butter
1/2 cup Progresso™ Italian panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
2 cups marinara sauce (from 24-oz jar)
Chopped Italian (flat-leaf) parsley and additional grated Parmesan cheese, if desired

Steps:

Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round. Cut each cheese slice into fourths to make 16 pieces.
Place 1 cheese piece in center of each dough round, and top with 1 meatball. Gently stretch dough up and around meatball and cheese, bringing to top, and pinching firmly to seal.
In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs and 1 tablespoon Parmesan cheese; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. Bake 15 to 20 minutes or until golden brown and biscuits are no longer doughy in center.
In small microwavable bowl, add marinara sauce. Cover; microwave on High 1 to 2 minutes, stirring after 1 minute, until heated through. Serve biscuits with warm sauce for dipping. Garnish with parsley and additional Parmesan cheese.

Nutrition Facts : Calories 170 , CarbohydrateContent 20 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 5 g, TransFatContent 0 g

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