Use muffin pans to make delicious pizzas, tartlets

Take this handy baking pan beyond cupcakes. It's perfect for little pizzas, savory tarts and fruity desserts, too.

Standard muffin pans come in 6- or 12-cup size; if baking six items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit

Tortilla cups with yogurt and fresh fruit

Try different flavor variations, like adding a dash of cinnamon or nutmeg along with the sugar. Ice cream would be terrific in place of the yogurt. You can make the cups a day ahead: Let cool completely and store in an airtight container at room temperature.

Make a savory variation of this dish by omitting the sugar and filling the tortilla cups with salad or chili.

2 tablespoons unsalted butter, melted

6 6-inch flour tortillas

2 tablespoons granulated sugar

1 1/2 cups plain yogurt

3 tablespoons light-brown sugar (divided)

1 1/2 cups fruit, such as berries or sliced nectarines, peaches, or plums

1 1/2 teaspoons fresh lemon juice

1. Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, about 3 minutes. Remove from oven and, with the bottom of a juice glass or ladle, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, about 15 minutes.

2. Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

Nutritional information per tortilla cup: 227 calories, 7 grams fat, 35 grams carbohydrates, 6 grams protein, 3 grams fiber and 28 percent of calories from fat.

Mini deep-dish pizzas

Olive oil, for muffin pan

All-purpose flour, for rolling

1/2 pound homemade or store-bought pizza dough, in 6 pieces

Coarse salt and ground pepper

1/2 cup shredded mozzarella (4 ounces)

1 large tomato, coarsely chopped

Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, about 12 minutes. Let cool 2 minutes before removing from cups.

Nutritional information per pizza (without toppings): 165 calories, 8 grams fat, 18 grams carbohydrates, 7 grams protein, 1 gram fiber and 44 percent of calories from fat.

Upside-down mushroom tartlets

Cut these tartlets into quarters for a pretty yet simple hors d'oeuvre, or serve them with a crunchy green salad for lunch or a light supper.

Instead of the Gruyère, this dish is also great with grape tomatoes and cheddar cheese.

1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds

1 tablespoon extra-virgin olive oil, plus more for muffin pan

1 large shallot, diced small

1 pound cremini mushrooms, sliced

Coarse salt and ground pepper

2 teaspoons fresh thyme leaves, plus more for serving

3/4 cup grated Gruyère cheese (2 ounces)

1. Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring, until soft and browned, about 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.

2. Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.

3. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.

Nutritional information per tartlet: 115 calories, 7 grams fat, 7 grams carbohydrates, 5 grams protein, 1 gram fiber and 55 percent of calories from fat.