Stoneware and well-performing mini muffin tins.
Demarle at Home (www.demarleathome.com)
Makers of the outstanding Flexipan muffin trays. Bid adieu to stressful unmolding.
PaperChef (www.paperchef.com)
Non-stick muffin cup parchment paper liners.
Wilton (www.wilton.com)
An assortment of silicone and sturdy metal muffin tins.
Foods
Bob’s Red Mill (www.bobsredmill.com)
A dizzying array of dried beans, flours, and grains. Bob, you rock!
California Olive Ranch (www.californiaoliveranch.com)
Gourmet-tasting olive oil without the hefty price tag.
Eden Organic (www.edenfoods.com)
A good source for organic canned items such as beans packed in BPA-free cans.
Lundberg Family Farms (www.lundberg.com)
Delicious whole-grain rice varieties, gluten-free pasta, and brown rice syrup.
Manitoba Harvest (www.manitobaharvest.com)
Forward-thinking company supplying hemp foods such hemp seeds, hemp milk, and hemp protein powders.
MatchaSource (www.matchasource.com)
Your best bet for superior matcha green tea powder. I’m particularly fond of the Gotcha Matcha. A splurge never tasted so good.
Navitas Naturals (www.navitasnaturals.com)
A stunning offering of unique foods, including coconut palm sugar, raw cocoa powder, cocoa nibs, and a variety of superfruit powders such as acai. I think they should hire me to scout for products in exotic locales.
Nutiva (www.nutiva.com)
One of the best coconut oils around. They also carry hemp seeds and oil, chia seeds, and more.
Royal Hawaiian Honey (www.royalhawaiianhoney.com)
Local honey is always a smart buy, but these tasty honeys are so temptingly good you’ll want to keep a jar on hand.
Sun-Maid (www.sunmaid.com)
Plenty of dried fruit options that are consistently good quality.
Nielsen-Massey Vanillas (www.nielsenmassey.com)
Top-notch vanilla, almond, and other flavoring extracts.
Wild Planet (www.wildplanetfoods.com)
A selection of sustainably caught canned seafood packaged in BPA-free tins. Try them and you’ll never go back to the mass-marketed stuff.
Zico (www.zico.com)
Ultra-refreshing coconut water. Their chocolate flavor is particularly brag worthy.
Conversions
MEASUREEQUIVALENTMETRIC1 teaspoon--5 milliliters1 tablespoon3 teaspoons14.8 milliliters1 cup16 tablespoons236.8 milliliters1 pint2 cups473.6 milliliters1 quart4 cups947.2 milliliters1 liter4 cups + 3 1/2 tablespoons1000 milliliters1 ounce (dry)2 tablespoons28.35 grams1 pound16 ounces453.49 grams2.21 pounds35.3 ounces1 kilogram325°F/350°F/375°F/400°F--165°C/177°C/190°C/200°C
RECIPE INDEX
A
Almond Protein Bites
Almond-Cherry Clafoutis
Apple and Sausage Mini Quiches
Apple Pie Filling
Apricot Jam–Stuffed Bread Cups
B
Bacon and Eggs
Baked Eggs in Prosciutto Cups
Baked Oatmeal
Baklava Cups
Basil Pesto
Bean Loaves with Tomato Jam
Bitty Burgers
Black Bean Cups with Smoky Avocado
Broccoli-Bean Cakes with Garlic-Lemon Butter Sauce
Broccoli-Mushroom Frittatas
Butternut Squash Soufflés
Butternut Squash and Caramelized Onion Pizza
C
Cappuccino Cups
Caprese Cups
Carrot Cakes with Maple Frosting and Candied Carrot
Cheddar-Sage Biscuits
Chicken Italiano Pizza
Chicken-Rice Cabbage Rolls
Corn Cakes
Cottage Cheese–Pesto Muffins
Crab Cakes with Corn-Tomato Relish
Crustless Smoked Salmon Quiches
Curried Shrimp Cups
Curry Tuna Noodle Casserole
E
Edamame-Stuffed Rutabaga Cups
Egg and Sausage Polenta Cups
Eggplant Parmesan
Extra-Moist Chocolate Cakes
F
Falafels with Asparagus Hummus
Fish Tacos
French Toasties with Blueberry Compote
Frozen Berries with White Chocolate Cashew Cream
Frozen Raspberry-Lemon Muffins
Fruity Energy Bites
G
German Pear Pancakes
Goat Cheese–Mushroom Phyllo Bites
Granola Rounds
H
Hot Cross Cranberry Buns
Huevos Rancheros with Salsa Verde
J
Jalapeño Cheese Rolls
L
Lasagna Rolls
Lemon Cakes with Blueberry Compote
M
Mashed Potato Cups with Curry Sour Cream
Meatloaves with Chimichurri Sauce
Microwave Quinoa Cakes with Maple Almond Butter
Mini Macaroni and Cheese
Minted Avocado Cups
N
No-Bake Cheesecakes with Raspberry Sauce
O
Orange Panna Cottas with Java-Fig Compote
Orange Popovers with Raspberry-Chia Jam
P
Pancetta Cups with Fig Jam
Parmesan Hash Browns
Peach Oatmeal Bake
Peach Pie Filling
Peach-Stuffed French Toast Bowls with Vanilla-Scented Yogurt
Pecan Tarts
Petite Pies
Pistachio Butter–Dark Chocolate Cups
Pizza Bites with Marinara Sauce
Pizza Dough
Pomegranate Fruit Salad
Pork Cakes with Apple-Plum Chutney
Pretzel Rounds with Honey Mustard Dipping Sauce
Prosciutto Cheese Puffs
Q
Quinoa, Kale, and Feta Bake
Quinoa Mushroom Cakes with Sriracha Aioli
R
Raspberry Semifreddo with Pecan Crust
Ratatouille Muffins
Rice-Veggie Bake with Almond Cream Sauce
Roasted Garlic Cornbread
S
Salmon Cakes with Grilled Peach Salsa
Samosa Puffs with Green Chutney
Savory Smoked Salmon and Cheese Muffins
Seedy Rounds
Smoked Mackerel Mousse Cups
Sour Cherry–Mint Pops
Spanish Omelet
Spinach Dinner Rolls
Spinach Dip Bowls
Spinach Pesto–Bacon Pizza
Spinach Quiches
Steak Burritos Bowls
Strawberry Yogurt Tarts
Stuffins
Sweet Potato Brownie Bites
Sweet Potato Shepherd’s Pie
Sweet Potato–Swiss Chard Gratins
Sweet-and-Sour Tofu Spring Rolls
T
Taco Cups
Tomato-Egg Tartlettes
Turkey Pot Pies
Turkey-Parmesan Muffins
Two-Cheese Smoky Chicken Cups
W
Wild Rice Cabbage Rolls
Y
Yogurt-Cantaloupe Pops
Yorkshire Pudding with Mushroom Gravy
Acknowledgments
There was no shortage of individuals who contributed to this book in one way or another. Thank you to the real farmers at the St. Jacob’s Farmers’ Market for continuing to grow and sell real food despite a food system that continues to be up against you. Thank you to Mickey McGuire of Mickey McGuire’s Cheese for always proving that high-quality cheese is not fungible with mass-produced impostors. My taste buds thank the representatives of the companies mentioned in the resource section. To our neighbor Kristijana Rakic, a big high-five for having the willing palate to try out many of the recipes that adorn this book. Thank you Kelly Reed at Ulysses Press for having the confidence that I could succeed at completing my first cookbook. Joan and John Macarthur, your unwavering support from my humble beginnings as an unsatisfied personal trainer to a busy recipe developer and writer is something I cherish greatly. Though we no longer see each other as much we should, to Mom, Dad, and brother, Glen, I can’t express enough how much my professional success is tied to your loving nourishment over the years.
Most importantly, I can’t thank enough my partner and recipe guinea pig Tabi Ferguson. Working on this book while maintaining a busy writing career at times seemed like a Sisyphean effort, turning me into a grumpy companion at the dinner table. You stood by me with great compassion during my lowliest moments, and for that, I have never loved you more.
About the Author
MATT KADEY is a registered dietitian, freelance nutrition writer, recipe developer, and travel photographer based in Waterloo, Ontario, Canada. As a prolific magazine writer, his nutrition, recipe, and travel articles have appeared in dozens of prestigious publications, including Men’s Health, Alive, Women’s Health, Shape, Prevention, Eating Well, Men’s Journal, Vegetarian Times, Runner’s World, Bicycling, and Fit Pregnancy. As an avid cyclist, Matt has cycled and feasted his way through numerous countries, including Sri Lanka, New Zealand, Laos, Thailand, Cuba, Cambodia, Ireland, Ethiopia, Belize, and Jordan. He is also a former provincial mountain bike champion in his age category. You can find Matt at mattkadey.com or www.muffintinmania.com where he continues his infatuation with the muffin tin.
About Muffin Tin Chef
The muffin
