I am the muffin man, muffin man, and I live on Drury Lane, da, da....
Ok, I remember my mom singing that to me as a child and I pictured a person that was made out of muffins--a la the gingerbread man. Now I know they mean the muffin baker. And why shouldn't there be a song about the person who creates those lovely, pillowy treats that range from the healthful to slightly sinful? Now Garden Lites, the people who brought us those flavorful little gluten free veggie souffles, have come out with a line of delicious frozen muffins (4 to a box), that my kids enjoy eating as a treat, and I enjoy eating because they're healthy and taste great. I have one child who tends to run late, and grabs a gluten free muffin on her way out the door. Since I don't always have time to make them myself, I am grateful for the healthy options Garden Lites is offering, such as Zucchini Chocolate, Veggie Blueberry Oat and Carrot Berry Veggie muffins (just to name a few). My favorite are the vibrant carrot muffins. The veggies in question are well concealed, and the kids just think the muffins taste yummy.
*I'm sorry to lump gluten free in the category or a "trend" as whether it's in or not, celiacs need to eat gluten free.
A new trend I've noticed is the use of muffin pans for more than just, well muffins. You can make mini quiches, crustless or otherwise, meatloaves (a favorite in our house), kugels, challah rolls and so much more. It is an especially useful tool for the food allergic/sensitive as you can keep batches of these foods in ziplocs in the freezer, and pull them out as needed. So if the individual on a special diet is eating somewhere they need to bring their own food, they can just pull it out or microwave the perfectly portion controlled item.
They also make neat ways to prevent old favorites, which I've found kids respond to especially well. For example the classic, huevos rancheros, salsa, corn tortillas and eggs looks positively adorable made in a muffin pan, and you have the bonus of being able to make them for a crowd rather effortlessly.
For those dairy allergic sub soy or rice cheese in this recipe, or omit completely. For egg allergic, layer refried beans or a black bean and corn mixture under the salsa. Enjoy!
12 cup non-stick muffin pan
cooking spray or favorite oil (about 1 Tbsp.)
8 small corn tortillas
1 1/4 cups chunky style salsa, divided
8 medium or small eggs
1/4 cup shredded cheddar or monterey jack cheese
1 ripe avocado, thinly sliced
1/4 cup sour cream, optional