The Muffin Tin Cookbook (12 page)

Preheat oven to 400°F, and prepare 12 regular muffin cups with silicone or foil liners.

2. Cook onion with olive oil and butter in skillet over medium high until translucent.

3. Add mushrooms, turn heat to medium, and cook until cooked down.

4. Add beef and cook until cooked through.

5. Stir in flour and cook about 30 seconds, stirring.

6. Stir in beef broth and add nutmeg and salt and pepper. Cook until thickened.

7. Stir in sour cream and add noodles.

8. Divide among muffin cups and place a dollop of sour cream on top of each.

9. Bake for 8 minutes until completely hot and meat is cooked. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Preheat oven to 400°F, and prepare 6 jumbo muffin cups with cooking spray or silicone liners (spray these as well).

2. Mix spaghetti, 1 of the eggs, salt and pepper, tomato paste, ¼ cup bread crumbs, ¼ cup Parmesan, olive oil, and cream.

3. Press spaghetti mixture into bottom and side of cups, going between ¹⁄³ and ²⁄³ of the way to the top.

4. Bake for 12 minutes.

5. Mix beef, salt, pepper, onion powder, garlic powder, the other egg, ¼ cup bread crumbs, Italian seasoning, 1 tablespoon spaghetti sauce, sugar, and 2 tablespoons Parmesan in a bowl, then form into 6 meatballs.

6. Place 1 tablespoon spaghetti sauce into each nest, then top with meatball.

7. Place 2 tablespoons sauce on top then sprinkle remaining ½ cup Parmesan cheese among the cups.

8. Bake for about 22 minutes, until meatballs are cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness. Serve with additional sauce and Parmesan cheese.

Jumbo

1. Preheat oven to 350°F, and prepare 6 jumbo muffin cups with foil or silicone liners.

2. Place ¼ cup couscous in the bottom of each cup and press it down.

3. Place 1 piece of pork in each cup and season with salt, pepper, onion powder, thyme, and nutmeg.

4. Divide plum slices among the cups, placing on top of and around the pork.

5. Bake for 40 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

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

2. Place 1 slice of bologna in each cup, pushing it down to conform to the cup, edges sticking up, and bake for 10 minutes until it browns (or even blackens, if you like it that way).

3. Cut out a circle from each slice of bread, roughly the size of a muffin cup (you can use the bottom of the tin or a silicone jumbo cup liner as a template).

4. Spread 1 tablespoon of cheese on each of 6 slices of bread.

5. Press the cheese-slathered pieces into the bologna cups, cheese side up (you may need to hold the edge of bologna with a fork as you maneuver the bread into the cup).

6. Return to oven for about 3−5 minutes, until the cheese melts.

7. Remove from oven, and place the contents of each cup on top of a circle of bread.

8. Sprinkle 1 tablespoon of onions on top of each sandwich, then press one more circle of bread on the top, creating a little triple-decker sandwich. Serve.

Regular

1. Peel potatoes and cut into quarters.

2. Place in a pot of cold water and bring to a boil, boiling until they are fork tender.

3. Drain potatoes and return to pot and mash with a masher or electric mixer, adding in unsalted butter, salt, pepper, sour cream, and milk and mashing until fluffy.

Pies:

1. Preheat oven to 350°F and prepare 6 regular muffin cups.

2. Cut out 6 rounds from the pie crust, as described in “Using Pie Crusts” in the Introduction, and place in muffin cups.

3. Add oil and onion to a skillet and cook over medium heat until the onion is softened.

4. Add beef and mushrooms, cooking until beef is browned.

5. Add Wondra and stir for a minute or two.

6. Add broth, thyme, salt, pepper and steak sauce, and stir until combined.

7. Cook for about 3−4 minutes, until thickened then divide among muffin cups.

8. Top with mashed potatoes.

9. Bake for 20 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Regular