Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (31 page)
Makes 24
1½ cups flour
½ cup sugar
1 egg
2 teaspoons baking powder
½ teaspoon salt
¼ cup vegetable oil
1 cup grated zucchini
2 tablespoons dark cocoa powder
½ cup skim milk
Optional: powdered sugar, for topping
Mini
1. Preheat oven to 400°F and prepare 24 mini muffin cups by spraying with cooking spray.
2. Mix all ingredients together well and divide among muffin cups, filling to the top.
3. Bake for 10 minutes until a cake tester comes out clean. Dust with powdered sugar if desired.
Shh. No one has to know that these muffins are packed with healthy zucchini. The fact that they’re made in mini muffin size reinforces the idea that they are a treat!
| CALORIES | 73 calories |
| FAT | 2.6 grams |
| PROTEIN | 1.4 grams |
| SODIUM | 46 mg |
| CARBOHYDRATES | 10.9 grams |
| SUGARS | 4.6 grams |
| FIBER | 0.4 gram |
Makes 9—10
1 cup whole wheat flour
½ cup flour
¼ cup rolled oats
¼ cup oat bran
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
⅛ cup buttermilk
Butter, for serving
Regular
1. Preheat oven to 400°F and prepare 9 regular cups by spraying with cooking spray.
2. Mix dry ingredients, then stir in buttermilk.
3. Divide among cups.
4. Bake for 8 minutes until a cake tester comes out clean. Serve with butter.
This is a fun recipe to make in the new square muffin cups, because each person gets a tiny loaf of bread of their own. If you try it that way, it will make 6 squares and will take about 10 minutes to bake. If you are out of buttermilk, use milk with ¾ tablespoon lemon juice mixed in.
| CALORIES | 107 calories (based on 9 muffin yield) |
| FAT | 1.2 grams |
| PROTEIN | 4.5 grams |
| SODIUM | 244 mg |
| CARBOHYDRATES | 21.1 grams |
| SUGARS | 1.7 grams |
| FIBER | 2.5 grams |
Makes 9
½ cup skim milk
3 tea bags
1½ cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ teaspoon lemon extract
Flavored Butter
2 tablespoons unsalted butter, softened
1 tablespoon honey or jam
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
2. Place milk in glass measuring cup and empty contents of tea bags into it (discard the bags once you empty them). Heat in the microwave until it boils. Allow to steep and cool.
3. Place flour, sugar, baking powder, and salt in a bowl and mix.
4. Add egg, vegetable oil, lemon extract, and tea/milk mixture and completely combine. Divide into muffin cups.
5. Bake for about 13 minutes until a cake tester comes out clean.
Flavored Butter
1. Process butter and honey or jam in food processor until mixed. Serve with muffins.
Try this recipe with different flavors of tea, for different tastes. The specks of tea leaves give this a fun appearance.
| CALORIES | 185 calories |
| FAT | 6.7 grams |
| PROTEIN | 3.2 grams |
| SODIUM | 252 mg |
| CARBOHYDRATES | 28 grams |
| SUGARS | 11.9 grams |
| FIBER | 0.5 gram |
or clotted cream
Makes 18
3 cups flour
½ cup sugar
4 teaspoons baking powder
1 teaspoon salt
1½ sticks unsalted butter, cut into small pieces
1 cup heavy cream
¼ cup apple cider
2 apples, peeled, cored, and grated
2 teaspoons cinnamon
1½ tablespoons decorative sugar crystals
Optional: glaze for topping (see Kiwi Muffins with Glaze, earlier in this chapter)
Optional: clotted cream (see below for recipe)
Clotted Cream
1 cup heavy cream
1 cup sour cream
¼ cup powdered sugar
Regular
1. Preheat oven to 375°F and prepare 18 regular muffin cups by spraying with cooking spray.
2. Place flour, sugar, baking powder, salt, and butter in a bowl and use a pastry cutter to mix, or blend in a food processor until it resembles coarse meal.
3. Stir in cream, cider, apples, and cinnamon.
4. Divide among muffin cups, filling about ¾ full.
5. Sprinkle the tops with the sugar crystals.
6. Bake for about 30 minutes until a cake tester comes out clean. Drizzle with glaze or clotted cream.
Clotted Cream
1. Beat cream until whipped, then stir in sour cream and sugar.
This is a nontraditional take on scones, which are usually baked on a baking sheet and cut into triangles, or baked in a scone pan that is divided into triangles. If you have a cast iron muffin tin, try making this recipe in that, which will more closely replicate a scone pan. These scones freeze well, so you can make a lot and keep them frozen for breakfast in a flash. I love to serve scones with clotted cream and strawberry jam, as I enjoyed them in England. Don’t forget a cup of tea to complete the snack!
| CALORIES | 244 calories (Scone only) | 76 calories (Clotted Cream) |
| FAT | 12 grams | 6.7 grams |
| PROTEIN | 2.4 grams | 0.5 gram |
| SODIUM | 249 mg | 15 mg |
| CARBOHYDRATES | 30.1 grams | 2.4 grams |
| SUGARS | 12.8 grams | 2.1 grams |
| FIBER | 0.7 gram | 0 gram |
Makes 9
1½ cups flour
2 teaspoons baking powder
1 egg
½ cup skim milk
¼ cup vegetable oil
1 tablespoon Dijon mustard
½ cup shredded Swiss cheese
½ cup finely diced ham or chopped deli ham
⅛ teaspoon pepper
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
2. Mix all ingredients in a bowl, then divide among muffin tins.
3. Bake for about 12 minutes or until a cake tester comes out clean.
This lunch-in-a-muffin is super portable and awfully cute. Cheddar cheese also works well in it.
| CALORIES | 175 calories |
| FAT | 9 grams |
| PROTEIN | 5.9 grams |
| SODIUM | 238 mg |
| CARBOHYDRATES | 17.6 grams |
| SUGARS | 0.9 gram |
| FIBER | 0.6 gram |
Makes 12
1 cup flour
½ cup whole wheat pastry flour
¼ cup sugar
1 egg
2 teaspoons baking powder
½ teaspoon salt
1 cup canned mango, chopped with ¼ cup mango juice reserved
½ cup coconut milk
⅛ teaspoon nutmeg
¼ cup shredded coconut, toasted, plus 2 tablespoons for topping
Regular