Everyone follows food trends and kids are no different. In 2016, food trends are all the rage, as everyone is a foodie now. One of the biggest trends to watch out for is muffin meals. Turning everyday food into “muffins” is sweeping the nation. PR Newswire reported, “MUFFIN-PAN MANIA…As fast food restaurants continue to supersize their meals, it’s becoming increasingly important to exercise portion control at home. Preparing food in a muffin tray is a surefire way to scale back super-sized portions. So grab a muffin pan and indulge in anything for a guilt-free, perfectly proportioned bite.”
Not only is using a muffin tin great for portion control, it is handheld and easy for the kids to eat. Muffin meals are great for lunch ideas and snacks. I have seen everything prepared in a muffin tin; lasagna, pizza, breakfast, etc. There are an infinite number of possibilities so get creative. Here are a couple of our favorites that are kid tested and very much approved!
Pepperoni Pull Apart Muffins
yield: 12 MUFFINS
1 (16.3 oz) can of Pillsbury Grands Buttermilk refrigerated biscuit dough
30 slices turkey pepperoni, cut into quarters
2 teaspoons olive oil
½ teaspoon Italian seasoning
3 oz (3/4 cup) shredded 2% Mozzarella cheese
Pre-heat the oven to 350. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
Separate the biscuits onto a cutting board and cut each one into 9 pieces (cut into thirds in each direction). Transfer the biscuit pieces into a mixing bowl and stir in the pepperoni pieces. Drizzle the olive oil over the top and then stir to coat. Sprinkle the Italian seasoning over the top and stir to combine. Add the shredded Mozzarella and then stir until all ingredients are well mixed.
Spoon the biscuit mixture evenly into the prepared cups of the muffin tin. Place the tin in the oven and bake for 15-16 minutes until the biscuit pieces have puffed and the tops are golden.
Wholesome and comforting, potpies are sometimes unbeatable. This recipe would be a good way to use leftover holiday turkey.
F (Recipe can be frozen for later use)
2 tablespoons grape-seed or canola oil, divided
1/3 pound turkey breast or thigh meat, diced into small cubes
1 leek, thinly sliced, white and light green parts
1 celery rib, chopped
1 large carrot, chopped
2 cups chopped cremini mushrooms
2 garlic cloves, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup frozen peas
7 ounces puff pastry (1/2 package), thawed
1 large egg beaten with 1 tablespoon water, for egg wash
Heat one tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until no longer pink, about six minutes. Remove the turkey and rinse the pan. Then in the same pan, add the remaining one tablespoon oil and cook the leeks, celery, and carrot, stirring occasionally, until softened, about five minutes. Add the mushrooms and garlic, and cook, stirring occasionally, until softened, about three minutes. Add the flour, thyme, salt, and pepper, and cook, stirring constantly, for one minute. Slowly pour in the broth, stirring and scraping up the browned bits at the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Stir in the cooked turkey and the peas. Turn off the heat.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing four vertical rows and three horizontal rows. Fit the rectangles into 12 medium muffin cups, making sure there is some overhang. Divide the turkey mixture among the muffin cups. Pull in all four points of each crust over the filling so they meet in the middle, forming individual pot pies. Brush each pie with the egg wash and bake until crisp and deeply golden, about 20 minutes. Let cool for several minutes before umolding and serving.