Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (26 page)
1. Preheat oven to 400°F and prepare 4 jumbo muffin cups with foil or silicone liners.
2. Place all ingredients in a bowl and toss to mix.
3. Divide among muffin cups.
4. Bake for 30 minutes, until bubbly and brown.
Cauliflower is dressed up as a gratin and feels oh-so-sophisticated in this dish.
| CALORIES | 187 calories |
| FAT | 11.6 grams |
| PROTEIN | 6.3 grams |
| SODIUM | 355 mg |
| CARBOHYDRATES | 14.5 grams |
| SUGARS | 3.5 grams |
| FIBER | 1.8 grams |
Makes 4
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste
½ teaspoon Italian seasoning
⅛ teaspoon garlic powder
1 teaspoon seasoned bread crumbs
1 tablespoon shredded part-skim mozzarella cheese
Regular
1. Preheat oven to 400°F and prepare 4 regular muffin cups with silicone or foil liners.
2. Mix all ingredients, then divide among cups.
3. Bake for 25 minutes, until tomatoes wrinkle and begin to split.
This is fast and easy to make and is a colorful side dish that pairs well with Chicken with Caper and Dill Sauce (see
Chapter 4
).
| CALORIES | 43 calories |
| FAT | 3.7 grams |
| PROTEIN | 0.9 gram |
| SODIUM | 60 mg |
| CARBOHYDRATES | 1.9 grams |
| SUGARS | 1 gram |
| FIBER | 0.5 gram |
Makes 4
1 bunch Swiss chard, roughly chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
⅛ teaspoon salt
⅛ teaspoon pepper
Jumbo
1. Preheat oven to 400°F and prepare 4 jumbo muffin cups with silicone liners.
2. Toss all ingredients together in a bowl, then divide among cups.
3. Bake for about 25 minutes, stirring halfway through, until Swiss chard is cooked through.
The Swiss chard stems remain slightly crunchy, which allows for a nice contrast in texture. Use any color Swiss chard you like.
| CALORIES | 40 calories |
| FAT | 3.3 grams |
| PROTEIN | 0.7 gram |
| SODIUM | 149 mg |
| CARBOHYDRATES | 2 grams |
| SUGARS | 1 gram |
| FIBER | 0.6 gram |
Makes 12
24 stalks asparagus, ends trimmed
½ cup seasoned bread crumbs
½ cup fontinella cheese, grated
Salt and pepper
2 teaspoons dry mustard
6 tablespoons heavy cream
6 tablespoons skim milk
Regular
1. Preheat oven to 400°F.
2. Prepare 12 regular muffin cups with foil or silicone liners.
3. Cut asparagus into 1½" pieces and divide among the cups.
4. Sprinkle the cups with the bread crumbs, then the cheese.
5. Mix remaining ingredients in a small bowl.
6. Place about 1 tablespoon of the mixture in each cup.
7. Bake for 18 minutes until asparagus is cooked through.
Serve with Tilapia Florentine (see
Chapter 5
) and Tea Muffins with Flavored Butter (see
Chapter 8
) for a tasty dinner.
| CALORIES | 71 calories |
| FAT | 4.25 grams |
| PROTEIN | 3 grams |
| SODIUM | 143 mg |
| CARBOHYDRATES | 5.3 grams |
| SUGARS | 1.4 grams |
| FIBER | 0.9 gram |
Makes 6
2 unbaked refrigerated pie crusts
½ small onion, chopped
1 tablespoon olive oil
1 cup chopped zucchini
Salt and pepper to taste
1 tablespoon Italian seasoning
1 cup frozen mixed vegetables, thawed
½ cup canned light or dark kidney beans, drained
2 tablespoons Wondra flour
½ cup beef broth
1 beef bouillon cube
¾ of a 14.5-ounce can of diced tomatoes, with juice
6 tablespoons Romano cheese
Jumbo
1. Preheat oven to 400°F and prepare 6 jumbo muffin cups with silicone liners.
2. Follow the instructions in the Introduction in “Using Pie Crusts” but use two crusts and cut out 6 5" circles.
3. Add salt, pepper, Italian seasoning, mixed vegetables, and beans, and cook until hot.
4. Stir in Wondra and cook for about 30 seconds, then add beef broth, bouillon, and tomatoes. Stir until thickened.
5. Divide among cups and top with 1 tablespoon cheese on each.
6. Bake for about 17−20 minutes until bubbling and crust is golden.
Another soup-in-a-mini-pie (see also French Onion Pie, earlier in this chapter), this dish is filled with hearty vegetables and brings lots of variety to the table.
| CALORIES | 315 calories |
| FAT | 16.3 grams |
| PROTEIN | 9.3 grams |
| SODIUM | 731 mg |
| CARBOHYDRATES | 35.3 grams |
| SUGARS | 2.8 grams |
| FIBER | 4 grams |
Makes 6
3 tablespoons unsalted butter
2 wedges Laughing Cow Light Queso Fresco & Chipotle cheese
3 ears corn on the cob, kernels cut off (or about 2¼ cups frozen corn)
Salt and pepper to taste
1 tablespoon chopped fresh cilantro
1 tablespoon skim milk
Regular
1. Preheat oven to 400°F and prepare 6 cups in a regular muffin tin with foil or silicone liners.
2. Melt butter and cheese in a small bowl in the microwave.
3. Mix butter and cheese with other ingredients in a bowl.
4. Divide among the cups.
5. Bake for 17 minutes until corn is cooked through.
This is a takeoff on Mexican corn on the cob, where the cobs are rubbed with butter and cheese and sprinkled with herbs.
| CALORIES | 125 calories |
| FAT | 6.3 grams |
| PROTEIN | 2.7 grams |
| SODIUM | 108 mg |
| CARBOHYDRATES | 14.6 grams |
| SUGARS | 2.7 grams |
| FIBER | 1.7 grams |
Makes 4
4 teaspoons seasoned bread crumbs, plus 1 tablespoon for topping
2 or 3 ripe tomatoes, about the diameter of a jumbo muffin cup, sliced about ¼" thick, for a total of 16 slices
1 scallion, chopped
Italian herb mix to taste
Salt and pepper to taste
2 slices Swiss cheese, chopped, with about 16 chopped pieces reserved
2 eggs
1 tablespoon cream
Jumbo
1. Preheat oven to 325°F and line 4 jumbo muffin cups with foil or silicone liners.
2. Spray the inside of the liners with cooking spray, then sprinkle 1 teaspoon of bread crumbs in each, shaking to coat the sides and bottom as best you can.
3. Make 3 layers in each cup. Make each layer by starting with a tomato slice, then adding a bit of scallion, a pinch of Italian herb mix, a dash of salt and pepper, and some cheese. After the three layers, finish by topping with a tomato slice.