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MUFFIN TIN MEALS AS SEEN ON WDIV
So, what’s the next big thing coming down the everyday popular pike? It just might be the muffin. But not the image of the muffin that just popped into your head when you read this. I’m talking about a muffin meal. What’s a muffin meal? Well, a muffin meal is basically some version of a main course dish prepared and baked in a muffin tin shape. Typically, the muffin meal has a crust or outer shell of some sort and a filling, such as meats, vegetables or other savory (not sweet) fillings.
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- See below for the ingredients for the meal you wish to make. Experiment & enjoy!
- Baking Tips: Depending on your crust and type of filling, you can expect your muffin meals to take anywhere from 15 to 30 minutes to cook. The best way to gauge whether they are done is to look for three things. One is the color of the crust and filling. The second is that the fillings, in most cases, will puff up slightly as they become fully cooked. Lastly, the muffin filling will generally be firm to the touch once done.
- The Crusts: Here are some suggestions on crusts you can choose from. Pick one that best suits your filling.
- Pillsbury “Grands” Biscuits: Separate each biscuit and roll out individually onto about a 6” diameter. Line the inside of your muffin cups from the bottom to the top rim.
- Pepperidge Farm Puff Pastry Shells: They come in packages of 6. Thaw, stack two on top of one another, and like the biscuits above, roll out into a 6” diameter, and line your cups.
- Wonton Wrappers: Use thawed and pliable. They should be 6” x 6”. Place one on top of another, at right angles to each other so it would look like an 8-pointed star. Spray the muffin cup and both sides of the wontons with vegetable spray, and press down into the cups evenly. Trim any excess that wildly comes out and over the edges of the cups.
- Filo (Phyllo) Dough: Thaw and unfold. Lay approximately 6 sheets, one on top of another, after brushing melted butter or spraying each sheet with vegetable spray. Cut into 6” x 6” squares, and like the wonton wrapper, gently press down into the muffin cups.
The Fillings: This is almost the easy part because the options are nearly endless. You can almost always raid your fridge and find some suitable fillings to make a delicious meal. Here are some obvious choices
- Lasagna (Filo or Wonton Crust) - Marinara, Ricotta Cheese, Mozzarella Cheese, Ground Beef
- Chicken Pot Pie (Biscuit or Puff Pastry Crust) Muffin - Nino’s Country Chicken Gravy, Pulled Rotisserie Chicken Meat, Thawed Frozen Vegetable Medley
- Breakfast Muffin (Biscuit or Puff Pastry Crust) - 2 Eggs Beaten with 2 TBSP Milk. Add Cooked Breakfast Sausage, Cooked Potatoes, Sautéed Onion, Chopped Cooked Bacon or Ham and Shredded American Cheese. Diced Peppers are optional.
- Seafood Muffins (Any Crust) - Crab Meat, Cooked Shrimp, Cooked Scallops (Chopped). Add a bit of Sautéed Onions & Bell Peppers, Garlic, a pinch of Bay Seasoning and enough Mayonnaise to just bind together.
- Sloppy Muffins (Biscuit or Puff Pastry) - Fill with your FAVORITE Sloppy Joe mixture (Nino’s Perhaps?) and then top with Shredded Cheddar Cheese.
- Salmon with Baby Spinach & Dill Muffins - I used Pillsbury “Grand” biscuits, then, in order, placed the following ingredients into each cup. 1 TBSP Nino’s Spinach & Dill Dip, 2 TBSP Sautéed Baby Spinach Leaves, ¼ Cup Cooked, Diced Salmon, 2 TBSP Sautéed Spinach Leaves, 1 TBSP Nino’s Spinach & Dill Dip, 1 tsp Nino’s Italian Bread Crumbs.
- Seafood with Shrimp, Scallops and Crab Muffins - I used Pepperidge Farms Puff Pastry Dough here cut in 6” x 6” squares but you can also use the Pillsbury “Grand”. For each muffin I used 3 TBSP Nino’s Crab Cakes (which you can purchase uncooked from our Seafood Department, 1 TBSP Nino’s Lobster or Crab Dip, ¼ Cup Sautéed Bay Scallops, 2 Medium Size Cooked Shrimp (Tail off), 1 TBSP Nino’s Lobster or Crab Dip. On this muffin, I added a top crust of chopped, left-over dough scraps. It makes a cobblestone-like appearance which is quite attractive.
- Ratatouille Muffins - I used Pillsbury Pie Dough crusts for this recipe but you also use either biscuit or puff pastry dough, all work exceptionally well. For each muffin I used: 2 TBSP Shredded Monterey Jack Cheddar Cheese, 1/3 Cup Nino’s Gourmet to Go Roasted Seasonal Vegetable Medley, Chopped, 2 TBSP Nino’s Marketplace Café Pizza Sauce, 2 TBSP Shredded Monterey Jack Cheddar Cheese, 1 – ¼” Sliced Ripe Roma Tomato, 1 tsp Grated Parmesan Cheese
Nino Salvaggio http://www.ninosalvaggio.com/