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Muffin Top Pan

r
rockycat May 24, 2009 07:18 PM

I have just received a 6-cavity muffin top pan. Any suggestions on how to use it and what I can make with it? It looks to me from the size that I could use it to make eggs for breakfast sandwiches. Any other creative ideas? Or even, how do I use it for its intended purpose?

TIA

  1. i
    itryalot Jun 14, 2009 06:36 AM

    I have lined them with phyllo dough (buttered) then added some parm cheese, sauteed spinach and prosciutto. Cracked an egg on top and baked it.
    Great for brunches.
    Option #2. Lightly oil or butter, place a pce of cooked pemeal/Cdn back bacon on the bottom, add a slice of cheese, crack and egg. We use those to put on english muffins.

    1. mcsheridan May 25, 2009 07:36 AM

      It's also just the right size for making Yorkshire Puddings.

      1. mrbigshotno.1 May 25, 2009 06:33 AM

        I use mine for egg foo young, just spray them real good with pam.

        1. s
          Shirley May 25, 2009 06:28 AM

          Check Martha Stewart's website. She has a recipe for whoopie pies that calls for the use of muffin top pans.

          1. Paulustrious May 25, 2009 05:52 AM

            Watch the eggs - they stick. I once tried to make oven-poached eggs by putting water in each cavity, heating in the oven and then dropping the eggs in them. Sort of worked, but took ages to clean.

            I use mine to make bread rolls. I use a breadmaker to prepare the dough, but it does a lousy job of baking; much better to remove from the machine, knock down, stick it in some container to prove then bake in the oven.

            I`ve also done souffles, lining each pothole with a very thin omelette.

            They are also good for forming portions, such as baked mashed potato with broiled cheese.

            1. k
              Kelli2006 May 24, 2009 09:34 PM

              You use regular muffin batter but you only need about 1- 11/2 tablespoon of batter per muffin top. You top each muffin top with an equal amount of the struesel topping so you get a small amount of chewy muffin, with an equal amount of the sweet crispy struesel.

              I tend to use a oven temp of 25-50° less and check for done-ness after 1/2 the standard baking time.

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