What About Those Cupcakes?

Well, I did get 2 batches of "cupcakes" in the freezer for hubby's lunches.  They were quick and easy and I know that I will value the time that they free up on those mornings when it seems that there is just nothing to put in the lunch box.  The flour based Muffin Pan Pizzas even worked with gluten free flour and no xantham gum.  Both recipes are easily adapted to material on hand.

 

Muffin Pan Pizza

 

1 c whole wheat flour (I used a gluten free blend)

1/2 c cornmeal

1 tsp baking powder

2 tsp oregano

1 tsp salt

2 large eggs

3/4 c low fat milk

1/4 c prepared BBQ sauce

1 1/2 c shredded mozzarella

1 c chopped mushrooms

1 c finely chopped red onion

1 c chopped pepperoni

1/2 c chopped pitted olives

1/2 c chopped sun-dried tomatoes

1 1/2 c prepared marinara (for dipping)

 

Heat oven to 375*

Spray 12 cup muffin tin with cooking spray

Mix 1st 5 ingredients in large bowl.

In 2nd bowl, whisk eggs, milk and BBQ sauce

Combine wet and dry

Mix in mozzarella and any other add-ins (I only had some leftover Italian sausage.)

 

Divide mixture among muffin pan wells.

Bake about 25 minutes.

Cool 5 minutes before unmolding.

Serve with warm marinara.

 

 

 

Chili con Cupcake

 

2 large eggs

1 can (15 oz) kidney beans (drained and rinsed)

(I used black beans)

1 med red pepper, finely diced (I used green)

1 c fresh or frozen corn kernels

1/4 c tomato paste

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1/2 tsp chili powder

1 tsp salt

1/4 tsp pepper

1 lb extra lean ground beef

1 c grate cheddar cheese

(garnish - sour cream, sliced scallions ...)

 

Heat oven to 375*

Spray muffin tin with cooking spray.

Beat eggs.

Stir in all but beef and cheese.

Gently mix in ground beef (think meat loaf mix)

 

Divide mix  among muffin tin wells.

Press down and pack well.

Cook cupcakes for 20 min.

Remove from oven and sprinkle with cheese.

Return to oven and bake about 10 minutes more.

Cool for 5 minutes before removing.