The Muffin Tin Cookbook (11 page)

Jumbo

1. Preheat oven to 400°F, and prepare 10 jumbo muffin cups by spraying with cooking spray.

2. Mix eggs, milk, flour, melted butter, and salt in a medium bowl. The batter will be slightly lumpy.

3. Place 2 tablespoons of batter in each muffin cup.

4. Bake for 3 minutes. Open the oven, slide out the pans, and poke the center of each Dutch baby a few times with a fork.

5. Reduce temperature to 350°F and bake for another 5 minutes, until golden.

6. Remove from muffin pan and top each with a tiny sliver of butter, ¼ teaspoon lemon juice, ½ teaspoon powdered sugar and one hulled, sliced strawberry.

7. Serve with maple syrup.

1. Preheat oven to 400°F, and prepare 6 jumbo muffin cups by spraying well.

2. Divide the hash browns among the tins, pressing to make a nest with an indentation in the center.

3. Sprinkle onion powder and salt and pepper over the hash browns.

4. Drizzle olive oil over the hash browns.

5. Bake for 25 minutes, taking out of the oven halfway through to spray with cooking spray.

6. Crack 1 egg, and place the contents in 1 nest you made in the hash browns. Repeat for the rest of the eggs.

7. Divide the cheese and ham among the cups.

8. Add tomatoes and spinach, if using.

9. Sprinkle the tops with salt and pepper.

10. Bake for 11 minutes, until the whites of the eggs are completely set.

1. Preheat oven to 350°F and prepare 24 mini muffin cups by spraying with cooking spray.

2. Mix butter and sugar, then add egg.

3. Stir in flour, salt, nutmeg, sour cream, and milk until combined.

4. Gently stir in rice cereal, then divide among muffin cups.

5. Bake for 11 minutes, until a cake tester comes out clean.

6. While they are baking, make the topping. Melt the 6 tablespoons butter in a bowl. In another bowl, mix the ½ cup sugar with the ½ teaspoon cinnamon. Set aside.

7. When ready, remove the donuts from the oven. Allow to rest 1−2 minutes. Dip in butter, then roll in cinnamon-sugar mixture. Serve immediately.

1. Preheat oven to 400°F, and prepare 6 regular muffin cups with silicone liners.

2. Cut the eggs in half and remove the yolks, placing them in a bowl. Set the whites aside.

3. Add dry mustard, ¹⁄
₈
teaspoon salt, ¹⁄
₈
teaspoon pepper, parsley, yogurt, both kinds of paprika, and bacon to yolks, and completely combine.

4. Stuff filling into egg whites, mounding slightly to use it all.

5. Place 1 baguette slice in each muffin cup. Place one egg half on top of each.

6. Melt butter in a small saucepan over medium heat, and stir in flour, cooking for about 1 minute.

7. Stir in ¹⁄
₈
teaspoon salt, ¹⁄
₈
teaspoon pepper, cream, milk, and cheese. Stir until combined and cheese is melted.

8. Spoon sauce over eggs.

9. Bake for 7−10 minutes until bubbly and hot.

You may be surprised to find that there are many delicious beef and pork entrées you can make using muffin tins. I’ve recreated many popular dishes into muffin tin meals in this chapter. Your portion size will be controlled, and serving is easy and fun. Kids are fascinated by muffin tin entrées, so use this as a way to expand your child’s diet and introduce new foods.

Regular

1. Preheat oven to 400°F.

2. Prepare 6 regular muffin cups by spraying or lining with foil or silicone cups.

3. Combine ingredients in a bowl.

4. Divide mixture among the muffin cups.

5. Top with reserved cheese.

6. Bake for 15 minutes, until cooked. Refer to the “Meat Temperature Chart” in the Introduction, for doneness.

7. Serve with sour cream on the side.

Jumbo

1. Preheat oven to 375°F.

2. Prepare 6 jumbo muffin cups.

3. Cook onion in olive oil over medium heat in a sauté pan, until the onion is golden brown and soft.

4. Open the crescent roll tubes, and unroll the dough. Each tube usually has 8 triangles. You want to push the edges together of two triangles to create a rectangle. Repeat so you have 4 rectangles. Do the same with the second tube, but only create 2 rectangles (use the rest of the dough for something else).

5. Take a rectangle of dough and place it in a jumbo muffin cup so that it is centered, with edges hanging over. Press it up the side a bit on the short sides.

6. Place 2 slices of roast beef inside each, allowing the edges to drape over on top of the dough.

7. Divide the onion among the cups.

8. Place half a piece of cheese in each, folded in half.

9. Fold the roast beef in, and then fold the dough in, pinching it in the middle and pinching it with the shorter sides as best you can.

10. Bake for 15 minutes until crescent rolls are browned and cheese has melted. Serve with Cheez Whiz, if desired.

Regular

1. Preheat oven to 400°F, and prepare 6 regular muffin cups with silicone or foil liners.

2. Mix all ingredients in a bowl, then divide among muffin cups.

3. Bake for 13 minutes until meat is cooked. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

1. Preheat oven to 400°F and prepare 12 regular muffin cups.

2. In a sauté pan, cook beef, onion, red pepper, garlic, and olive oil over medium high heat, stirring to break up the meat, until browned.

3. Add tomatoes, vinegar, chili sauce, Worcestershire sauce, and beef broth and cook, stirring occasionally, until the mixture thickens, about 5 minutes.

4. Follow instructions for pie crust in “Using Pie Crusts” in the Introduction, using both crusts. Place pie crusts in cups.

5. Fill the crusts with the mixture and bake for 13 minutes. Refer to the “Meat Temperature Chart” in the Introduction, for doneness.

Regular

1. Preheat oven to 400°F.

2. Prepare 6 regular muffin cups by spraying or lining with foil or silicone cups.

3. Cut the tenderloin into 6 pieces.

4. Mix bread, garlic, salt, pepper, parsley, olive oil, chicken broth, and thyme in a bowl and allow to stand until mixture is softened.

5. Take each piece of meat and butterfly it, cutting in from the side, almost to the other side, and open it like a book.

6. Place stuffing on the bottom half, and flip the top of the meat over it, closing “the book.” Repeat for all pieces.

7. Place the pieces of stuffed meat in the cups (it’s okay if they stick up over the top of the cups).

8. Season the meat with salt and pepper, and sprinkle ¹⁄
₈
teaspoon balsamic vinegar and a pinch of garlic powder on top of each.

9. Bake for 15 minutes, then allow to rest for 3–5 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Regular