Food cooked in a muffin tin is adorable (and cooks more quickly than big pans of things.) If you are packing food for lunches, muffin tin sized food fits in thermoses (like this one) for a hot lunch on the go. Just pack the food while it’s super hot into preheated containers and it will keep hot for around 3 hours.
I love this recipe, because you can use up little bits of leftovers if you have them. Less than a serving of peas? No problem. A few cooked carrots? Toss them in. You can use beef instead, or whatever you have on hand. Here’s the recipe; tweak at will.
1 lb of chicken breast, cooked and diced
1 cup of shredded cheese, Swiss or Cheddar
1/2 cup milk
1/2 cup baking mix or self-rising flour
2 cups vegetables (chopped broccoli, peas, carrots, corn–whatever you like in fine bits)
Preheat oven to 350 degrees. Spritz muffin cups with non-stick spray. Combine all ingredients in a large bowl. Use a level ice cream scoop to fill muffin tins. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Do you ever bake non-muffin things in muffin tins? What are your favorites?
