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 www.marthastewart.com/everydayfood.
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 GruyÃ¨re, 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 GruyÃ¨re 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.