The cupcake pan: vehicle for delicious sweets but capable of so much more. Quick breakfasts, healthy muffins, perfectly portioned desserts—here are a few ways to make use of the totally versatile kitchen tool.
Sometimes I just want a big stack of pancakes for breakfast before I start work, but weekdays don’t lend themselves to leisurely meals. These pancake muffins are a perfect way to get that brunch taste during a gotta go-gotta go morning. Simply make your favorite pancake batter (I used this whole wheat pancake recipe), grease your tin, fill each cup 1/4 of the way, add fruit (i.e. frozen berries), and pour batter to fill a total of 3/4 of the cup. Bake for 10-15 minutes at 350 degrees until golden brown and you’re done!
I love these little suckers. Perfect for breakfast or the mid-day slump when I want something protein-filled to keep me going, these mini frittatas are as delicious as they are cute. I used Giada’s recipe as a guide but substituted chopped cremini mushrooms for ham.
Don’t get me wrong, sometimes I just want a slice of cake as big as my face, but because my dentist bills are insane, I can’t always eat like that. Enter: the mini upside down clementine cake. These individually portioned treats are sweet and citrusy, best served warm and with cream. The real kicker? Each cake is drizzled with a clementine-sugar syrup that seeps right to its core.