The muffin tin is in dire need of a rebranding. Its name suggests a limited, single-purpose kitchen tool, but those twelve small wells harbor immense culinary potential. This baking tin can convert a diverse array of foods into charming and practical edible cups, expanding far beyond its traditional role.
Unlocking the Muffin Tin's Full Potential
I frequently utilize mine to create grab-and-go options like frittata-like egg cups, mini meatloaves, and mac-and-cheese cups. Lasagna also works wonderfully in this format. The cup shape injects a sense of playfulness into dishes, generates more delicious browned edges compared to larger pans, and simplifies storage and serving through individual portions.
Muffin tins also serve as an engaging snack or meal tray for children, encouraging them to experiment with new foods. Simply fill each well with different items—such as colorful fruits, cut vegetables, beans, cheese, bites of chicken, or crackers—including some favorites alongside new options, and let them explore the variety.
Spaghetti Cups: A Delightful Innovation
These spaghetti cups represent another inventive way to harness a muffin tin. Begin with cooked spaghetti coated in marinara sauce, which can be prepared and cooled as needed, though this recipe is perfect for utilizing leftover sauced spaghetti. Toss the pasta with beaten eggs to help bind it, then pile it into the oiled wells of a muffin tin. A quality nonstick tin is ideal for easy release, or paper liners can be used in a regular tin.
Top this with a stovetop-cooked mixture of ground turkey and broccoli florets, seasoned with onion and garlic, and made saucy with additional marinara. Feel free to customize the protein and vegetable combination based on preferences or refrigerator contents. Ground beef or beans work well as turkey substitutes, while peas, zucchini, asparagus, or cauliflower can replace broccoli. Sprinkle with Parmesan cheese and bake until the pasta edges crisp, the cheese melts, and everything is thoroughly warmed.
Recipe: Spaghetti Cups With Ground Turkey and Broccoli
Servings: 4-6 (makes 12 spaghetti cups)
Active time: 45 minutes
Total time: 1 hour 20 minutes
These spaghetti cups, loaded with a saucy blend of ground turkey and broccoli and topped with cheese, are as nutritious and delicious as they are adorable. They also provide an excellent method for repurposing leftover spaghetti. Customize the protein and vegetable mix to suit your tastes or available ingredients.
Make ahead: The sauced spaghetti can be prepared and refrigerated up to 3 days in advance. The turkey mixture can be made and refrigerated up to 2 days ahead. Assembled cups can be prepared and refrigerated for up to 1 day before baking.
Storage: Refrigerate for up to 4 days.
Ingredients
- Fine salt
- 6 ounces dried spaghetti, preferably whole-grain
- 1 1/2 cups marinara sauce, divided
- 1 tablespoon olive oil, plus more as needed
- 8 ounces ground turkey, preferably 92 to 94 percent lean
- 1/2 small yellow onion, diced
- 2 cups small broccoli florets, fresh or frozen
- 2 garlic cloves, minced or finely grated
- 2 large eggs, beaten
- 1/4 cup grated Parmesan cheese
Directions
- Bring a Dutch oven of water to a boil, season with salt if desired, add spaghetti, and cook until 1 minute shy of al dente. Drain, toss with 1/2 cup marinara in a large bowl, and cool until just warm.
- Return the Dutch oven to medium-high heat, add oil, then cook turkey and onion until turkey is no longer pink and onions soften. Stir in broccoli until slightly softened, add garlic until aromatic, then mix in remaining 1 cup marinara and remove from heat.
- Preheat oven to 375 degrees. Brush wells of a 12-cup nonstick muffin tin with oil, or use paper liners in a regular tin.
- Toss cooled spaghetti with eggs, distribute into muffin wells, create a divot in each, fill with turkey mixture, sprinkle with Parmesan, and bake for 20-30 minutes until browned.
- Cool for 5 minutes, then use an offset spatula to remove cups and serve.
Substitutions: Ground turkey can be replaced with other ground meat or plant-based alternatives. Yellow onion works with white onion. Broccoli substitutes include peas. Parmesan can be swapped for pecorino Romano or grana Padano.
Nutritional facts per serving (2 spaghetti cups), based on 6: Calories: 266, Fat: 10 g, Saturated Fat: 3 g, Carbohydrates: 30 g, Sodium: 408 mg, Cholesterol: 63 mg, Protein: 16 g, Fibre: 5 g, Sugar: 3 g.
This analysis is an estimate and should not replace professional dietary advice. Recipe from cookbook author and registered dietitian nutritionist Ellie Krieger.
The resulting loaded cups are tasty, healthy, and adorable, easily reheated in individual portions as needed. They undoubtedly broaden the perception of what a muffin tin can achieve—far exceeding the limitations its name implies.
