The Muffin Tin Cookbook (18 page)

2. Place the raisins and water in a small bowl and allow to soak while you prepare other ingredients.

3. Prepare pie crust according to instructions in “Using Pie Crusts” in the Introduction.

4. Cook onion in oil over medium high until translucent.

5. Add turkey and garlic and cook until turkey is cooked through.

6. Stir in flour and cook for 1 minute.

7. Stir in broth and stir until thickened.

8. Remove from heat and stir in raisins (and remaining water), olives, egg, and potato and season with salt and pepper.

9. Divide mixture among muffin cups.

10. Bake for 15 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Regular

1. Preheat oven to 400°F and prepare 4 regular muffin cups by spraying with cooking spray.

2. Place 1 ham slice in each cup, pressing down to fill the cup. Allow any excess to fold into the cup.

3. Mix chicken, cheese, salt, pepper, mustard, parsley, cream, and rosemary.

4. Divide chicken mixture among cups, and sprinkle bread crumbs on top. Spray tops with cooking spray.

5. Bake for 12−15 minutes until chicken is cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness.

Jumbo

1. Preheat oven to 400°F and prepare 6 silicone jumbo muffin cup liners by spraying with cooking spray.

2. Divide soba noodles among cups and place 2−3 drops of sesame oil on each. Gently stir.

3. Bake for 20 minutes.

4. Cook garlic and scallion in olive oil for 1 minute, then add chicken breast, gingerroot, and broccoli and cook until the chicken is almost cooked through.

5. Add lemongrass and peanut butter. Continue cooking.

6. In a small bowl, whisk vinegar, tamari and chicken broth with cornstarch, then add to chicken mixture and cook until thickened.

7. Divide chicken mixture among muffin cups and bake for 7 minutes until heated through.

Regular

1. Preheat oven to 400°F and prepare 10 regular muffin cups.

2. Cook chicken breast in oil over medium heat until cooked through, then remove from pan. Once it is cool enough to handle, shred the chicken and set aside.

3. Using the same pan with the drippings, add butter and flour and cook until combined.

4. Whisk in chicken broth and stir in onion powder, rosemary, and poultry seasoning. Cook until thickened.

5. Stir in the shredded chicken.

6. Press one biscuit into each tin, pressing so it comes about ¾ up the sides.

7. Fill with chicken mixture.

8. Bake for 13 minutes until the biscuit is cooked through.

Regular

1. Preheat oven to 400°F, and prepare 8 or 9 regular muffin cups by spraying with cooking spray or lining with silicone liners (with liners you’ll fill about 9; without, about 8).

2. Place fettuccine, ¼ cup cream, ¼ cup Parmesan, and salt and pepper to taste in a food processor and blend until it forms a sticky paste with small pieces of pasta visible.

3. Press pasta mix into muffin cups, pressing up the sides.

4. Bake for 7 minutes.

5. Rub a skillet with the cut side of the garlic, then melt butter in it over medium heat.

6. Add cream cheese, ½ cup Parmesan, ½ cup cream, ¼ teaspoon salt, ¹⁄
₈
teaspoon pepper, nutmeg, and parsley. Stir until thickened and cheese is melted.

7. Add chicken and divide among cups.

8. Sprinkle remaining Parmesan on top and bake for about 7 minutes until bubbly and slightly brown on top and chicken is cooked through.

Seafood cooks beautifully in muffin tins, and makes it easy to create flavorful and exciting dishes that will entice you to enjoy the bounty of the sea in your diet more often. This chapter contains recipes for shrimp, crab, and different types of fish that you can enjoy cooked in individual muffin cups.

Regular

1. Preheat oven to 400°F and prepare 10 regular muffin cups by lining with foil or silicone liners.

2. Mix all ingredients together in a bowl completely.

3. Divide among muffin cups and bake for 12 minutes until cakes are set.

Jumbo

1. Preheat oven to 400°F, and line 4 jumbo muffin cups with foil liners.

2. Cut each tilapia fillet in half the long way, then again the short way, for a total of 8 pieces.

3. Place 1 of the thinner pieces in each cup.

4. Divide the bok choy among the cups, breaking the leaves in half to fit if needed.

5. Top with remaining fish.

6. In a small bowl, mix oil, syrup, juice, tamari, gingerroot, and pepper.

7. Divide among the cups.

8. Bake for about 13 minutes, or until the fish is cooked through.

Regular

1. Preheat oven to 400°F and spray 6 regular muffin cups with cooking spray.

2. Cutting through all 6 sheets of phyllo, create 6 squares that are roughly 4½" or 5" on each side.

3. Place the stacks of phyllo squares in the cups, leaving the corners hanging over.

4. Spray the insides of the phyllo cups with cooking spray.

5. Mix shrimp and pesto and divide among cups.

6. Fold the corners of phyllo in over the shrimp, and spray the tops with cooking spray.

7. Bake for 10 minutes until shrimp is cooked through.

Regular

1. Preheat oven to 350°F. Prepare regular muffin tins by lining 18 cups with foil or silicone liners.

2. Mix all ingredients except crackers in a large bowl.

3. Using an ice cream scoop, fill the cups with the mixture.

4. Crush the crackers, and sprinkle on top, then spray with cooking spray.

5. Bake for 25 minutes until cooked through and golden on top.

Regular

1. Preheat oven to 400°F, and prepare 10 regular muffin cups with foil or silicone liners.

2. Spray the liners with cooking spray, then sprinkle ½ tablespoon of bread crumbs in each and shake to coat bottom and sides.

3. Mix the rest of the ingredients in a bowl.

4. Divide among the muffin cups.

5. Sprinkle the tops with a pinch of bread crumbs on each, then spray with cooking spray.

6. Bake for 12−13 minutes until hot throughout and set and serve with Lemon Mayo Sauce.

Lemon Mayo Sauce

1. Mix and serve.

Jumbo