The Muffin Tin Cookbook (25 page)

Jumbo

1. Preheat oven to 300°F.

2. Prepare 6 jumbo muffin cups by spraying with cooking spray or lining with foil or silicone liners.

3. Mix rice, oil, onion powder, and salt and pepper in a bowl and allow it to rest about 15 minutes.

4. Mix in the rest of the ingredients.

5. Distribute among the cups, making sure there are 2 shrimp per cup and top with reserved cheese.

6. Bake for 30 minutes until shrimp is cooked through.

Muffin tin cooking is a great alternative to steaming or boiling your veggies. When your vegetables become interesting and creative, you’re more likely to eat them (and so are your kids!), so explore the great ideas in this chapter. When you bake vegetables in the oven, the natural sweetness becomes more accentuated, giving more flavor to your dishes.

–12 Mini

1. Preheat oven to 350°F.

2. Spray 12 mini muffin cups with cooking spray.

3. Cut the asparagus into 2½−3" long pieces.

4. Cut 10−12 pieces of kitchen twine into 10" pieces. You can also use strips of 1" wide cheesecloth.

5. Stand asparagus up in each mini muffin cup until the cup is full (depending on the size of your asparagus, you will fill 10−12 cups), then tie the asparagus with the twine or cheesecloth, making a double knot.

6. Cut off the ends of the twine or cheesecloth.

7. Drizzle 1 teaspoon oil and ½ teaspoon vinegar on each asparagus package and season with salt and pepper.

8. Bake for 20 minutes, until asparagus is tender.

Regular

1. Preheat oven to 350°F.

2. Line a regular muffin tin with 12 foil or silicone liners. Mix all ingredients in a bowl, then portion the mixture out into the cups, filling all the way to the top.

3. Bake for 15 minutes until vegetables are cooked through.

Regular

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

2. In a sauté pan, heat olive oil over medium-high heat and add squashes, onion, and tomato. Cook, stirring, until vegetables soften.

3. Add thyme, salt, pepper, broth, and cornstarch, and cook until thickened, 1–2 minutes.

4. Add goat cheese and stir until melted and combined.

5. Divide among muffin tins and top with bread crumbs and mozzarella.

6. Bake for 10 minutes until squash is cooked through.

Regular

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

2. Follow the instructions in “Using Pie Crusts” in the Introduction to prepare the pie crust.

3. Place a large skillet over medium heat, and add onions, olive oil, and butter.

4. Cook, stirring occasionally for about ½ an hour until onions are caramelized.

5. Add salt and sugar and reduce heat to medium-low and continue cooking and stirring about ½ an hour, until the onions are a deep golden color.

6. Stir in flour and cook about 1 minute.

7. Stir in sherry and cook until it evaporates, about 1 minute.

8. Stir in beef broth and add pepper, cooking until mixture becomes very thick, about 4−5 minutes.

9. Stir in cheese until it is combined and melted.

10. Fill cups with onion mixture, topping with reserved cheese.

Bake 25 minutes until pie crust is golden.

Jumbo

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

2. Soak rice paper wrappers in warm water until pliable.

3. Place 1 wrapper in each cup, pressing down to conform to the shape of the cup.

4. Mix edamame, oil, ginger, salt and pepper in a bowl and divide among the cups.

5. Bake for 8 minutes until cooked through.

Jumbo