Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (33 page)
1. Preheat oven to 350°F and prepare 18 mini muffin cups by lining with paper liners.
2. Mix all ingredients together completely and divide among the cups using a cookie dough scoop.
3. Bake for about 18 minutes.
Easy Buttercream Frosting
1. Place all ingredients in a food processor and process until completely mixed. If you want chocolate frosting, add ¼ cup cocoa powder.
This was my grandmother’s special chocolate cake recipe, which I’ve made into cupcakes. Note that there is no oil or eggs because the Miracle Whip provides all the moisture.
| CALORIES | 232 calories |
| FAT | 5.9 grams |
| PROTEIN | 2 grams |
| SODIUM | 323 mg |
| CARBOHYDRATES | 38.5 grams |
| SUGARS | 25.7 grams |
| FIBER | 1.1 grams |
Makes 18
⅔ cup unsalted butter, melted
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 cup flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
½ cup mini chocolate chips
½ cup chopped nuts (optional)
Regular
1. Preheat oven to 350°F and prepare 18 regular muffin cups by spraying with cooking spray.
2. Mix unsalted butter and sugar.
3. Add eggs and vanilla.
4. Add flours, salt, and baking powder, and mix.
5. Stir in chocolate chips and nuts, if using.
6. Divide among muffin cups and bake for 30 minutes, until a cake tester comes out clean.
These brownies could be made with M&M’s or Reese’s Pieces. This is particularly fun if you choose seasonal or holiday colors.
| CALORIES | 266 calories (includes nuts) |
| FAT | 10.7 grams |
| PROTEIN | 3.2 grams |
| SODIUM | 197 mg |
| CARBOHYDRATES | 39.3 grams |
| SUGARS | 27.6 grams |
| FIBER | 1.2 grams |
Makes 6
4 slices pound cake
16 ounces prepared vanilla pudding
6 teaspoons strawberry jam
11 strawberries, hulled and sliced
Jumbo
1. Prepare 6 jumbo muffin cups with foil or silicone liners.
2. Cut 2 of the pound cake slices into cubes (about ½"), and divide among the bottoms of the cups, pressing slightly into the cup.
3. Top with ½ the vanilla pudding, divided among the cups.
4. Place ½ teaspoon strawberry jam on top of the pudding, and spread it around.
5. Top with half the strawberries.
6. Cube the rest of the pound cake and divide among cups, pressing down.
7. Top with the rest of the pudding, divided.
8. Add the rest of the strawberries, fanning the slices out, then brush them with the remaining jam.
9. Refrigerate at least 3 hours, up to 8.
This dessert is fun to serve for the 4th of July, particularly if you add a few blueberries to the top of the cups. You can make this in jumbo jumbo individual silicone muffin cups, for easy serving as well.
| CALORIES | 266 calories |
| FAT | 8.8 grams |
| PROTEIN | 3.7 grams |
| SODIUM | 252 mg |
| CARBOHYDRATES | 42.2 grams |
| SUGARS | 23.8 grams |
| FIBER | 1.1 grams |
Makes 18
2 cups Rice Chex cereal
1½ cups Rice Krispies cereal
1½ cups mini pretzels
1 cup party peanuts
¼ cup unsalted butter
10 ounces marshmallows, regular size (1 package)
¼ cup semisweet chocolate chips
Regular
1. Prepare 18 regular muffin cups by spraying with cooking spray.
2. Mix dry ingredients in a bowl.
3. Melt butter in a large saucepan.
4. Stir in marshmallows and chocolate chips until dissolved.
5. Stir in dry ingredients.
6. Using a greased squeezable ice cream scoop, place one scoop in each muffin cup.
7. Spray your hands with cooking spray and press down on the treats.
8. Allow to rest and set up before serving.
You can use any dry cereal you like in this recipe. Just be sure you have 6 cups total of dry ingredients, including the nuts.
| CALORIES | 144 calories |
| FAT | 5.1 grams |
| PROTEIN | 2.6 grams |
| SODIUM | 125 mg |
| CARBOHYDRATES | 23 grams |
| SUGARS | 11.7 grams |
| FIBER | 0.6 gram |
Makes 6
1 unbaked refrigerated pie crust
2 apples, peeled, cored, and thinly sliced, then cut in half so they are shorter
Pinch of salt
2 teaspoons flour
2 teaspoons sugar
¼ teaspoon cinnamon
2 tablespoons caramel sauce
1 egg
1 teaspoon water
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. Place in cups. Keep the scraps.
3. Mix apples, salt, flour, sugar, cinnamon, and caramel sauce in a bowl.
4. Divide filling among muffin cups.
5. Use ½−1" scraps of pie crust and dot the tops of the pies with them.
6. Cover with foil and bake for 30 minutes. Remove from oven.
7. Mix egg with 1 teaspoon water and brush tops of pies.
8. Return to oven uncovered for 20 minutes, until apples are tender and crust is golden.
Apple pie becomes decadent with the addition of caramel sauce in these mini pies.
| CALORIES | 183 calories |
| FAT | 8 grams |
| PROTEIN | 2 grams |
| SODIUM | 215 mg |
| CARBOHYDRATES | 27.9 grams |
| SUGARS | 6.9 grams |
| FIBER | 0.8 gram |
Makes 36
¾ cup unsalted butter, softened
1 cup brown sugar
1 egg
¼ cup blackstrap molasses
1¼ cups flour
1 cup whole wheat pastry flour
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
Sanding sugar
Mini
1. Preheat oven to 375°F and prepare 36 mini muffin cups by spraying with cooking spray.
2. Mix butter and sugar, then add egg and molasses and beat until blended.
3. Add flours, salt, cinnamon and ginger and mix until completely blended.
4. Using a cookie dough scoop, divide among the muffin cups.
5. Lightly brush the tops of the cookies with water, then sprinkle on a pinch of sanding sugar on each.
6. Bake for 14 minutes until bites spring back to the touch.
Make this when you need to take cookies somewhere but don’t feel like worrying about spacing them on baking sheets and making them perfectly round. The muffin tins do the work for you.
| CALORIES | 84 calories |
| FAT | 3.8 grams |
| PROTEIN | 0.7 gram |
| SODIUM | 21 mg |
| CARBOHYDRATES | 11.8 grams |
| SUGARS | 8.1 grams |
| FIBER | 0.4 gram |
Makes 18
1 15-ounce can pumpkin (not pumpkin pie mix)
1 12-ounce can evaporated fat-free milk
¾ cup sugar
2 eggs
½ teaspoon salt
2 teaspoons pumpkin pie spice
18 gingersnap cookies
Regular