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