Ten-Second Tips for the Kitchen | muffin tin
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Baked Potatoes

Bake potatoes by standing them on end in a muffin tin sprayed with oil. This will allow you to remove them all at once.

To reduce cooking time: cut potatoes in half and place them face down on a baking sheet in the oven.

Ice Cream

To soften: Take the entire carton and put it in the microwave for 10-15 seconds.  Check and if it hasn’t softened keep going at 5 second intervals.  This will make the scooping easier and won’t turn your ice cream into a puddle.

To make birthday party treats ahead of time: Scoop ice cream into muffin pan liners and place in muffin tins. Decorate with sprinkles, nuts or chocolate chips. Keep in the freezer until ready to serve.

Organize Your Food

When cooking I like to have all my ingredients already measured next to where I am working.  In the early days I would use several bowls but you can use your regular or mini muffin tin.  Just pre-measure and dump into each section of the tin and you’ve only got one item to wash.

Muffin Tin

To fill: use a traditional ice cream scoop.  You will find that the volume is the perfect size, it will not spill, and of course all your muffins will be the same size and thus will cook at the same rate.


To mix: The next time you make meatloaf, put all ingredients in a zippered plastic  bag and knead the ingredients in the bag.  No mess!  You can also use your potato masher to mix ingredients and also keep those hands grease free.

To make a meatloaf that cooks faster, don’t use a loaf pan.  Instead, mold your loaf on a cookie sheet or metal pie plate lined with foil or parchment.  The longer and skinnier you make it, the faster it will cook.  As an added bonus, you won’t have a pan to clean and will have more browned crust.

For individual portions:  Divide the meatloaf into muffin tins.  This will not only  cook faster, it’s great for kids too.

To prevent sticking in pan: Meatloaf will not stick if you place a few strips of bacon on the bottom of the pan.