Table of Contents
Title Page
Introduction
MORNING GLORIES: BREAKFAST & BRUNCH
BAKED EGGS IN PROSCIUTTO CUPS
HUEVOS RANCHEROS WITH SALSA VERDE
SPANISH OMELET
BACON AND EGGS
EGG AND SAUSAGE POLENTA CUPS
COTTAGE CHEESE—PESTO MUFFINS
BAKED OATMEAL
PEACH OATMEAL BAKE
GERMAN PEAR PANCAKES
PEACH-STUFFED FRENCH TOAST BOWLS WITH VANILLA-SCENTED YOGURT
MICROWAVE QUINOA CAKES WITH MAPLE-ALMOND BUTTER
FRENCH TOASTIES WITH BLUEBERRY COMPOTE
PARMESAN HASH BROWNS
TURKEY-PARMESAN MUFFINS
HOT CROSS CRANBERRY BUNS
ORANGE POPOVERS WITH RASPBERRY-CHIA JAM
APRICOT JAM—STUFFED BREAD CUPS
GRANOLA ROUNDS
SEEDY ROUNDS
FRUITY ENERGY BITES
ALMOND PROTEIN BITES
SPLENDID STARTERS: APPETIZERS
CURRIED SHRIMP CUPS
GOAT CHEESE—MUSHROOM PHYLLO BITES
PROSCIUTTO CHEESE PUFFS
TWO-CHEESE SMOKY CHICKEN CUPS
SPINACH DIP BOWLS
BASIL PESTO
CAPRESE CUPS
SMOKED MACKEREL MOUSSE CUPS
CRUSTLESS SMOKED SALMON QUICHES
FALAFELS WITH ASPARAGUS HUMMUS
PANCETTA CUPS WITH FIG JAM
BITTY BURGERS
PIZZA BITES WITH MARINARA SAUCE
PRETZEL ROUNDS WITH HONEY MUSTARD DIPPING SAUCE
MINTED AVOCADO CUPS
APPLE AND SAUSAGE MINI QUICHES
STARS OF THE SHOW: MAIN DISHES
LASAGNA ROLLS
TURKEY POT PIES
MEATLOAVES WITH CHIMICHURRI SAUCE
EGGPLANT PARMESAN
MINI MACARONI AND CHEESE
PIZZA DOUGH
SPINACH PESTO—BACON PIZZA
CHICKEN ITALIANO PIZZA
BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA
CURRY TUNA NOODLE CASSEROLE
STEAK BURRITO BOWLS
TACO CUPS
FISH TACOS
SALMON CAKES WITH GRILLED PEACH SALSA
CRAB CAKES WITH CORN-TOMATO RELISH
CHICKEN-RICE CABBAGE ROLLS
WILD RICE CABBAGE ROLLS
SWEET-AND-SOUR TOFU EGG ROLLS
PORK CAKES WITH APPLE-PLUM CHUTNEY
BEAN LOAVES WITH TOMATO JAM
SWEET POTATO SHEPHERD’S PIE
BROCCOLI-MUSHROOM FRITTATAS
SPINACH QUICHES
QUINOA, KALE, AND FETA BAKE
TRUSTY SIDEKICKS: SIDE DISHES
RATATOUILLE MUFFINS
YORKSHIRE PUDDING WITH MUSHROOM GRAVY
CORN CAKES
QUINOA-MUSHROOM CAKES WITH SRIRACHA AIOLI
BROCCOLI-BEAN CAKES WITH GARLIC-LEMON BUTTER SAUCE
SAMOSA PUFFS WITH GREEN CHUTNEY
BUTTERNUT SQUASH SOUFFLÉS
SWEET POTATO—SWISS CHARD GRATINS
ROASTED GARLIC CORNBREAD
EDAMAME-STUFFED RUTABAGA CUPS
RICE-VEGGIE BAKE WITH ALMOND CREAM SAUCE
MASHED POTATO CUPS WITH CURRY SOUR CREAM
SAVORY SMOKED SALMON AND CHEESE MUFFINS
JALAPEÑO CHEESE ROLLS
SPINACH DINNER ROLLS
CHEDDAR-SAGE BISCUITS
TOMATO-EGG TARTLETTES
STUFFINS
BLACK BEAN CUPS WITH SMOKY AVOCADO
SAVE ROOM FOR … DESSERT
EXTRA-MOIST CHOCOLATE CAKES
CARROT CAKES WITH MAPLE FROSTING AND CANDIED CARROT
LEMON CAKES WITH BLUEBERRY COMPOTE
SWEET POTATO BROWNIE BITES
NO-BAKE CHEESE CAKES WITH RASPBERRY SAUCE
PETITE PIES
PEACH PIE FILLING
APPLE PIE FILLING
PECAN TARTS
BAKLAVA CUPS
STRAWBERRY YOGURT TARTS
ORANGE PANNA COTTA WITH JAVA-FIG COMPOTE
POMEGRANATE FRUIT SALAD
ALMOND-CHERRY CLAFOUTIS
PISTACHIO BUTTER—DARK CHOCOLATE CUPS
RASPBERRY SEMIFREDDO WITH PECAN CRUST
FROZEN RASPBERRY-LEMON MUFFINS
SOUR CHERRY—MINT POPS
FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM
YOGURT-CANTALOUPE POPS
CAPPUCCINO CUPS
RESOURCES
Conversions
RECIPE INDEX
Acknowledgments
About the Author
About Muffin Tin Chef
Copyright Page
INTRODUCTION
The Muffin Pan Can
So how does a male dietitian come to write a cookbook devoted to muffin tins? Well, it started with a magazine assignment I was given a few years ago to develop several recipes using the trusty muffin tin with one big stipulation: no muffins! At that point, muffins were all I had ever used one for. However, as I started to research recipes, I quickly uncovered a plethora of savory and sweet possibilities. In fact, the muffin pan is a kitchen workhorse if there ever were one. Don’t let the name fool you; they’re good for much more than rustling up a batch of muffins or cupcakes. After the assignment, I found myself breaking out the can-do pans more and more often for everything from individual quiches to pancakes. Here’s why you should, too:
FAST AND FURIOUS. In many instances, cooking items in a muffin tin can significantly slash cooking time. Take mini meatloaves, for example. In a loaf pan, a meatloaf can take up to 1 hour to bake, but break up the portions into muffin cups and you can be feasting in half the time. Ditto for cakes and quick breads. This also helps cut down on energy usage, helping you save a few bucks and live a little greener.
BUILT-IN PORTION CONTROL. In a time when obesity is such a major concern, muffin tin meals are ideal for keeping portions in check. A recipe such as muffin-size frittatas may call for a cup of cheese (I mean, hey, isn’t everything better with cheese?), but when the portion is just two individual frittatas, suddenly your fat and calorie intake is well within reason so your waistline won’t bulge postprandial.
GREAT FOR KIDS. Preparing muffin-size items takes advantage of a child’s preference for easy-to-grab, hand-to-mouth eating. Personal-size treats such as pizza or mac ’n’ cheese are sure to be a hit at the dinner table and in the lunchroom. It’s also easy to sneak in a bunch of vegetables that tykes may not be too enthusiastic about eating. And you can get them involved in mixing the ingredients and filling the muffin cups.
ADAPTABLE AND PACKABLE. Compact and portable, muffin tin meals are more transportable than their full-size counterparts, making them ideal for lunch boxes, road trips, potlucks, and picnics.
LOOKS TO KILL. If you’re looking for an easy meal that will impress a group of family or friends, look no further! Adorable muffin tin meals and snacks are sure to be a conversation topic and make guests coo with delight.
FROZEN ASSETS. Stuck with extra chili, chicken broth, tomato paste, or pasta sauce? Instead of tossing these into a zip-top bag or plastic container where they’ll form a giant food ice cube, try dividing them into muffin tin compartments. They’ll freeze into individual portions that will defrost much quicker than a huge chunk of subzero food. Place items into the muffin cups, freeze until solid, unmold and then store in zip-top bags.
MY PERFECT DAY OF MUFFIN-SIZE EATING
If you asked me what my ideal day of noshing on muffin tin goodies would be, I would be in a state of edible bliss with this menu:
Breakfast: Peach Oatmeal Bake (page 23)
Morning Snack: Granola Rounds (page 37)
Lunch: Savory Smoked Salmon and Cheese Muffins (page 112)
Afternoon Snack: Seedy Rounds (page 38)
Dinner: Taco Cups (page 78)
Dessert: Extra-Moist Chocolate Cakes (page 122)
So you see, the muffin tin is undeniably a kitchenware overachiever. I hope you’ll join me in the muffin tin revolution.
Tools of the Trade
Obviously, if you’re going to give this book a good workout, you’ll need an arsenal of muffin tins. Today, there are more options than ever.
Silicone
Love them or hate them, food-grade silicone muffin cups have a number of things going for them. Virtually nonstick, silicone is a smart choice for items that may adhere with passion to your muffin cups, such as egg-based quiches and frittatas. This cuts down on the need for using paper liners and the waste they create, as well as
