Some good recipes to make in a mini muffin pan are mini herb frittatas, goat cheese tartlets, and sundried tomato and rosemary biscuits. Make mini herb frittatas by whisking 1/3 cup of heavy cream, 1 sauteed minced shallot, 2 tablespoons of chopped parsley, 1 tablespoon each of chopped fresh chives and thyme, and salt and pepper into 9 beaten eggs. Pour the mixture into a mini-muffin pan, and bake the frittatas at 350 degrees Fahrenheit for 12 to 15 minutes.
To make sundried tomato and rosemary biscuits with prosciutto, whisk together 2 cups of all-purpose flour, 1 cup of Parmesan cheese, 1 tablespoon of baking powder, 1 teaspoon each of granulated sugar and black pepper, and 1/2 teaspoon of kosher salt, and stir in 1 cup of buttermilk, 1/2 cup of melted and cooled unsalted butter, 3/4 cup of oil-packed drained and chopped sundried tomatoes, and 2 tablespoons plus 1 1/2 teaspoons of chopped fresh rosemary. Dollop the mixture into a mini muffin pan, and top the unbaked biscuits with 2 tablespoons of Parmesan. Bake the biscuits at 450 degrees Fahrenheit for 10 minutes. Cut 1/4 pound of thinly sliced prosciutto into pieces, and place them folded on top of each slightly cooled biscuit.