Beyond the Muffin: Three fun and creative ways to use a 6-cup muffin pan

Here are three charming recipe for your 6-cup  muffin pan!

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🧁 Mini Quiche Trio (3 Flavors in One Pan)

Ingredients:

• 4 eggs

• ½ cup milk

• ½ tsp salt, ¼ tsp pepper

• ⅓ cup shredded cheese

• Fillings (choose 3!):
  • Spinach & feta
  • Ham & cheddar
  • Mushroom & Swiss
  • Tomato & basil
  • Bacon & green onion

Instructions:

1. Preheat oven to 375°F.

2. Whisk eggs, milk, salt, and pepper.

3. Spray or lightly grease the muffin pan.

4. Fill each cup with your chosen fillings (about 2 tbsp per cup), then pour egg mixture to ¾ full.

5. Sprinkle with cheese.

6. Bake 20–25 minutes until puffed and golden.

Serve warm or cool and store for weekday breakfasts!

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🍝 Spaghetti Muffin Cups

Ingredients:

• 4 oz cooked spaghetti

• ½ cup marinara sauce

• 1 egg

• ¼ cup grated Parmesan

• ½ cup shredded mozzarella

• Optional: mini meatballs or sautéed veggies

Instructions:

1. Preheat oven to 375°F.

2. Mix pasta, marinara, egg, and Parmesan in a bowl.

3. Grease your muffin pan and twirl pasta into each cup.

4. Top with mozzarella and add meatballs or veggies if using.

5. Bake for 15–20 minutes until set and edges are golden.

Great for kids’ lunches or party appetizers!

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🍓 Mini Fruit Crisps

Ingredients:

• 2 cups chopped fruit (apples, berries, peaches, or mixed)

• 1 tbsp sugar + ½ tsp cinnamon

• ¼ cup flour

• ¼ cup oats

• 3 tbsp brown sugar

• 3 tbsp butter (softened)

Instructions:

1. Preheat oven to 350°F.

2. Toss fruit with sugar and cinnamon. Divide into muffin cups.

3. In a bowl, mix flour, oats, brown sugar, and butter into a crumbly topping.

4. Spoon topping over fruit.

5. Bake for 20–25 minutes until bubbling and golden.

Serve with ice cream or whipped cream in your favorite pottery bowl!