Muffin tins are a very versatile kitchen gadget. They can be used to make actual muffins, help you store and prepare ingredients ahead of time or even act as a craft station (seriously, google it!)
Below you'll find my favorite use for muffin tins: eggy muffins. Eggs are a great protein source for the whole family. Because these muffins are each in their own little cubby, children and parents can choose whatever ingredients they want to place in their own tin. This gives children some empowerment in the kitchen and let's parents know their kids will be getting a balanced meal. Give it a try and let me know what you think!
Wild Mushroom Eggy Muffins...
- 12 free range eggs
- 4 cups wild mushrooms, chopped
- 2 tablespoons dried thyme
- 1.5 teaspoons salt, separated
- Freshly cracked black pepper
- 1 teaspoon grape seed oil
- 1 12-cup muffin tin, non-stick preferable
- Preheat the oven to 325 degrees Fahrenheit.
- In a large saute pan, cook the chopped mushrooms in the grape seed oil until the excess water evaporates away. Make sure not to overcrowd the pan, so that the mushrooms have plenty of room to brown nicely. Set aside to cool and sprinkle with 1/2 a teaspoon of salt.
- In a large mixing bowl, combine the remaining salt, eggs and dried thyme and pepper. Whisk together.
- Take your muffin tin and pour the egg mixture evenly into each cup. Make sure not to fill each cup more than 2/3 of the way. Next, add some mushrooms to each cup.
- Bake for 25-35 minutes, until the middle sets and does not jiggle.
- Sprinkle with some microgreens or cheese and enjoy!