Back in January I talked a little bit about the muffin cup’s potential. Since then, I’ve tried a few more things with it. And now it might be my very favorite kitchen tool.

We almost always have pizza for dinner on Fridays, but I’ve never made my own pizza sauce. The last time we purchased pizza sauce, though, was months ago. (And when I say “we,” I mean the friends who brought the pizza sauce with them when they came over for dinner.) The sauce came from Sam’s, which meant that we had roughly 17 gallons of pizza sauce left over. Rather than finding a giant container to put it in — where it would’ve gotten stuck in the back of the fridge and ignored — I portioned the sauce out into pizza-sized batches and put it in a silicon muffin tin. And then I stuck that in the freezer. It took about three days to freeze all of it, because I only have one muffin tin, but now I have about 30 pizzas’ worth of sauce pucks in a bag in the freezer.

The muffin cups are also great for chicken broth. I have several recipes that only call for half a cup or so of broth. I used to dump the rest of the container down the drain. But now the muffin cup has changed my wasteful ways! The standalone muffin cups I have hold about half a cup of chicken broth, which makes it pretty easy to thaw and use what I need.

So there you have it. Muffin cups work for me. I might just get that printed on a T-shirt. That’s how much I love them.

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