Los Angeles Times

4 MUFFIN TIN Tricks

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Poach a dozen eggs at once. Fill each muffin cup with 1 Tbsp water and crack in one egg. Bake at 350°F for 13–15 minutes or until set.

Freeze stock. Fill each cup with stock, soup or sauce, and freeze. Transfer “pucks” into heavy-duty plastic zip-top bags to store.

Make cookie bowls. Mold refrigerat­ed cookie dough over the underside of muffin cups and bake at 375°F for 10–12 minutes for cookie bowls to hold ice cream or yogurt.

Mise en place. That just means having all your ingredient­s set up before you start cooking. Fill each cup with measured-out chopped garlic, herbs and other ingredient­s.

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