Los Angeles Times
4 MUFFIN TIN Tricks
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.