Muffin Tin Recipes for Kids - Easy Cooking in a Cup Ideas

Potato and Egg Cups

Shredded potatoes form a crispy little nest for an egg in these easy individual breakfast cups.

Ingredients:

• 3-4 medium russet potatoes, shredded, or enough frozen shredded potatoes to fill 12 cups
• 2 tablespoons butter, melted
• 12 large eggs
• Salt and black pepper, to taste

Directions:

1. Preheat oven to 400F (205C).
2. Lightly grease a 12-cup muffin tin.
3. If using fresh potatoes, shred them and gently squeeze out excess moisture with a clean kitchen towel.
4. Place about 3-4 tablespoons shredded potato into each muffin cup. Press the potatoes against the bottom and sides to form a small nest.
5. Brush the potatoes lightly with melted butter.
6. Bake for 15-20 minutes, or until the edges begin to turn golden.
7. Carefully remove the pan from the oven.
8. Crack one egg into each potato cup.
9. Sprinkle with salt and pepper.
10. Return to the oven and bake about 12-15 minutes, or until the egg whites are completely set and the eggs are cooked to your liking.
11. Allow the cups to cool for several minutes before carefully removing them from the pan.

Makes: 12 potato and egg cups

Mini Taco Pies

Turn taco night into individual mini pies with a pastry crust, seasoned beef, beans and cheese.

Ingredients:

• 2 sheets puff pastry or prepared pie crust
• 1 pound ground beef
• 1 tablespoon taco seasoning
• 1 can refried beans
• 1-1 1/2 cups shredded cheese
• Shredded lettuce
• 2 tomatoes, chopped
• 1/4-1/2 onion, finely chopped, optional
• 1 avocado, chopped

Directions:

1. Preheat oven to 350F (180C).
2. Cook the ground beef in a skillet until completely browned. Drain excess fat.
3. Stir the taco seasoning into the cooked beef according to the seasoning directions.
4. Lightly grease a 12-cup muffin tin.
5. Cut the pastry into circles large enough to fit inside the muffin cups.
6. Press one pastry circle into each cup.
7. Spoon a small amount of refried beans into each crust.
8. Add seasoned ground beef and sprinkle with shredded cheese.
9. Bake for about 10-15 minutes, or until the pastry is cooked and the cheese has melted.
10. Allow the taco pies to cool slightly, then carefully remove them from the pan.
11. Top with lettuce, tomatoes, onion and avocado before serving.

Makes: About 12 mini taco pies

Hummus Salad Cups

These crunchy little cups are filled with creamy hummus and fresh chopped vegetables for a colorful snack.

Ingredients:

• 12 mini ready-made pie crusts or small pastry cups
• 1 cup hummus
• 1/2 cup chopped tomato
• 1/2 cup chopped cucumber

Directions:

1. Preheat oven to 350F (180C).
2. Lightly grease a muffin tin if needed and place one mini crust into each cup.
3. Bake for about 10 minutes, or until the crusts are crisp and golden.
4. Remove from the oven and allow the crusts to cool.
5. Spoon hummus into each cooled cup.
6. Top with chopped tomato and cucumber.
7. Serve immediately or refrigerate until ready to serve.

Makes: 12 hummus salad cups

Beef and Hash Brown Cups

Ground beef, potatoes, eggs and cheese combine in these hearty individual muffin tin cups.

Ingredients:

• 1 pound ground beef
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 (2-pound) bag frozen diced hash brown potatoes
• Salt and black pepper, to taste, optional

Directions:

1. Preheat oven to 350F (180C).
2. Lightly grease muffin cups or line them with silicone baking cups.
3. Cook the ground beef in a skillet until completely browned. Drain excess fat.
4. In a large bowl, whisk the eggs.
5. Add the cooked beef, cheese and hash browns. Stir until evenly combined.
6. Season lightly with salt and pepper, if desired.
7. Use an ice cream scoop or large spoon to divide the mixture between the muffin cups.
8. Bake for 20-30 minutes, or until the potatoes are tender, the tops are golden and the egg mixture is completely set.
9. Allow the cups to cool for several minutes before removing them from the pan.

Makes: About 24 cups

Mini Cherry Pies

Individual cherry pies are an easy way for kids to practice cutting dough, filling pastry and making their own mini desserts.

Makes: About 10 to 12 mini pies, depending on the size of your muffin tin and dough circles.

Ingredients:

• 1 package refrigerated pie crusts or homemade pie dough
• 1 can cherry pie filling
• Optional: extra pie dough for small decorative tops

Directions:

1. Preheat oven to 350F.
2. Lightly grease a muffin tin.
3. Roll out the pie dough and cut circles large enough to fit into the muffin cups.
4. Gently press one dough circle into each cup.
5. Spoon cherry pie filling into each crust, being careful not to overfill.
6. If desired, decorate the tops with small strips or shapes cut from leftover pie dough.
7. Bake until the filling is bubbly and the crust is golden brown, about 20-25 minutes. Begin checking the pies toward the end of the baking time since ovens and crust thickness can vary.
8. Allow the pies to cool in the pan before carefully removing them.