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Video: Thinking outside the cupcake pan

  1. Transcript of: Thinking outside the cupcake pan

    MATT LAUER, co-host: We're back at 8:21. This morning on MARTHA ON TODAY , we're cooking with your cupcake pan. It's great for muffins, it's also the perfect pan for little pizzas, savory tarts and much more. That according to Martha Stewart who's here with a few ideas that are featured in the September issue of Everyday Food . Martha , welcome back.


    LAUER: Good to see you.

    Ms. STEWART: Well, that's our little magazine , you know, that has about 50 amazing recipes that you can cook every single day of the month.

    LAUER: This had to be fun. You sit down, you come up with ideas. How many misses did you come -- how many did you -- recipes did you come up with and then they just turned out disastrously?

    Ms. STEWART: Very few, actually, because we really think about it before we develop.

    LAUER: Before you even get to that stage.

    Ms. STEWART: Yeah. Yeah. We really sort of edit down ideas. And this is -- it's called Muffin To It , which means nothing to it.

    LAUER: Right, exactly.

    Ms. STEWART: And it's really simple. You use a muffin tin . And muffin tins come in six one-cup holes or 12 one-cup holes. Or they come in giant muffin tins.

    LAUER: All pretty much non-stick these days?

    Ms. STEWART: Well you can have nonstick or just heavy-duty metal. It's nicer to be a little bit heavy.

    LAUER: OK.

    Ms. STEWART: The little thin ones might burn, so.

    LAUER: All right. You're going to make four different recipes.

    Ms. STEWART: Yes.

    LAUER: We'll do them pretty quickly. The first is pizza. These are individual pizzas.

    Ms. STEWART: Yes. Now you just a store bought or a homemade pizza dough.

    LAUER: OK.

    Ms. STEWART: Make a, you know, you divide it into 12. The recipe works exactly.

    LAUER: OK.

    Ms. STEWART: And then you stretch this like this and then you lay it into the muffin tin .

    LAUER: All right, and from there...

    Ms. STEWART: And so these are already. Now you can just build your pizza.

    LAUER: And we're using traditional toppings.

    Ms. STEWART: First -- yep. First...

    LAUER: Instead of sauce though, you use regular tomatoes.

    Ms. STEWART: Yeah, just chopped up tomato like that. You can -- you can put whatever you like on top.

    LAUER: I'm a pepperoni guy. You know that. I love pepperoni.

    Ms. STEWART: Yeah. Matt was eating pepperoni before he came on.

    LAUER: Before we even get to the segment. I like that.

    Ms. STEWART: Yes. OK. Then broccoli...

    LAUER: How long do you bake these?

    Ms. STEWART: ...ham, lots of mozzarella cheese , red peppers. And then these bake at 450 degrees for 12 minutes in a preheated oven.

    LAUER: And when they come out...

    Ms. STEWART: Pretty, right?

    LAUER: ...they look -- can we get that shot back over here?

    Ms. STEWART: Yeah, right here.

    LAUER: Oh right there, OK, yeah. They look like that.

    Ms. STEWART: There's a nice little pizza.

    LAUER: Perfect for individuals.

    Ms. STEWART: Now this is a breakfast -- oops, my mushrooms , I don't want to burn my mushrooms over here.

    LAUER: OK. We would hate that.

    Ms. STEWART: Oh, yeah, we don't want to burn those. These...

    LAUER: So you're using -- what is this, bread in here?

    Ms. STEWART: Yeah. What -- now watch out easy this is. Take your good quality white bread .

    LAUER: Yeah.

    Ms. STEWART: Now this can be store bought, it can be homemade or it can be the best bread from the bakery. Roll out the dough -- the bread...

    LAUER: Mm-hmm.

    Ms. STEWART: ...like that, cut with a cookie cutter...

    LAUER: OK.

    Ms. STEWART: ...and then -- oops, wait a minute, there.

    LAUER: That's all right.

    Ms. STEWART: You're supposed to cut this in half. I want to get the crust all off. You want this to be right.

    LAUER: Don't worry about that. Then we're going to take this...

    Ms. STEWART: Well it's better to cut it in half.

    LAUER: Why is that, so it folds easier?

    Ms. STEWART: Yeah, yeah, it just folds right in the cup better.

    LAUER: OK.

    Ms. STEWART: Like that and like that.

    LAUER: Any butter on this thing beforehand or anything like that?

    Ms. STEWART: Yes, a little tiny bit of melted butter. Here you have melted clarified butter .

    LAUER: OK.

    Ms. STEWART: And just brush that on the bread and then you can fill that -- bake that a little bit, OK, at 375.

    LAUER: Get it a little crunchy.

    Ms. STEWART: Yep. And then lay in precooked bacon like this. And you just break your egg. I brought you some eggs.

    LAUER: Thank you, I appreciate that. You know I always like that.

    Ms. STEWART: And you put your egg right in the cup.

    LAUER: ind then it goes right back in the oven?

    Ms. STEWART: Yep. Salt and pepper .

    LAUER: How long?

    Ms. STEWART: Oh just for about 20 minutes .

    LAUER: OK, perfect.

    Ms. STEWART: And you know how pretty that is.

    LAUER: We're going to go real quickly...

    Ms. STEWART: Children love this.

    LAUER: ...upside down mushroom tartlets.

    Ms. STEWART: Yes. So you saute any number of mushrooms that you like, OK?

    LAUER: Mm-hmm.

    Ms. STEWART: You can have porcinis, you can have shiitakes, you can have white button mushrooms . But they've very nice when they're sauteed in a little bit of butter.

    LAUER: They go in first.

    Ms. STEWART: Put the -- put the mushrooms in first, a little bit of cheese on each one.

    LAUER: What kind of cheese are you using there, Gruyere ?

    Ms. STEWART: Well, I'm using a Gruyere because that's -- you know, it makes a very nice good taste with mushrooms . But you could again use mozzarella, cheddar, a little bit of fresh thyme. And then your pate brisee right on top like that. And then you bake that at 375 for 25 minutes and look what comes out.

    LAUER: It comes out...

    Ms. STEWART: It's really pretty.

    LAUER: ...you turn it upside down it looks like that.

    Ms. STEWART: It's -- now you can do this with cheese and mushrooms , but you can also do it with apples or pears or nectarines.

    LAUER: And while we don't have time, just going to show this beautiful desserts over here. All these ideas in Everyday Food . Martha ...

    Ms. STEWART: These are -- these are just tortillas. Sugar tortillas with -- yeah.

TODAY recipes
updated 9/14/2010 4:12:29 PM ET 2010-09-14T20:12:29

Recipe: 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
  • 1 large tomato, coarsely chopped
  • Desired toppings: Cooked vegetables, pineapple, ham or pepperoni

Preheat oven to 450 degrees.

Muffin tins
Lightly brush 6 standard muffin cups with olive 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 dough with salt and pepper.

Sprinkle each dough cup with 1 tablespoon shredded mozzarella, 1 tablespoon coarsely chopped tomatoes. Add desired toppings: Cooked vegetables, pineapple, ham, pepperoni. Top again with: 1 tablespoon shredded mozzarella,  1 tablespoon coarsely chopped tomatoes. Bake in a 450-degree oven until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Serving Size

Makes 6

Recipe: Bacon, egg, and toast cups

  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices of bacon (or any other breakfast meat)
  • 6 large eggs
  • Coarse salt and ground pepper

Preheat oven to 375 degrees.

Muffin tins

Lightly butter 6 standard muffin cups. With a rolling pin, flatten 8 slices white or whole-wheat sandwich bread slices slightly and, with a 4 1/2-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook over medium heat, until almost crisp for about 4 minutes: 6 slices of bacon. Lay 1 bacon slice in each bread cup. Crack 1 egg over each cup. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.


Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sautéed spinach. Dress things up with a sprinkle of Parmesan cheese.

Serving Size

Makes 6

Recipe: Upside-down mushroom tartlets

  • 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 pepper
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • 3/4 cup grated Gruyere cheese

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 over medium high: 1 tablespoon extra-virgin olive oil. Then add 1 large shallot, diced small, cook, stirring, until soft for 3 minutes. Then add 1 pound cremini mushrooms, sliced, cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in 2 teaspoons fresh thyme leaves. Remove skillet from heat.

Muffin tins
Lightly oil 6 jumbo muffin cups with olive oil. Divide among cups the mushroom mixture and 3/4 cup grated Gruyere cheese (2 ounces). Top each mixture with chilled round pastry. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. 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.

Serving Size

Makes 6

Recipe: Tortilla cups with yogurt and fresh fruit

  • 6 flour tortillas (6-inch)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 cups plain yogurt
  • 3 tablespoons light-brown sugar
  • 1 1/2 cups fruit, such as berries or sliced nectarines, peaches, or plums
  • 1 1/2 teaspoons fresh lemon juice

Preheat oven to 375 degrees.

Muffin tins
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 for 3 minutes. Remove from oven and, with the bottom of a glass, 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 for 15 minutes.

In a small bowl, whisk together 1 1/2 cups plain yogurt and 2 tablespoons brown sugar. In another small bowl, toss together: 1 1/2 cups fruit, such as berries or sliced nectarines, peaches, or plums, 1 1/2 teaspoons fresh lemon juice and 1 tablespoon brown sugar.


Divide yogurt mixture among cooled tortilla cups and top with fruit.


Try adding a dash of cinnamon or nutmeg along with the sugar. Or, take these in a savory direction: Omit the sugar and fill with salad or chili.

Serving Size

Makes 6, Active time: 10 minutes, Total time: 25 min plus cooling


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