Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (34 page)
1. Preheat oven to 350°F and prepare 18 regular muffin cups with foil or silicone liners.
2. Mix pumpkin, milk, sugar, eggs, salt, and spice with a mixer until blended.
3. Place 1 gingersnap in each muffin cup.
4. Divide pumpkin mixture among the cups, filling about ¾ full. The pumpkin mixture will be absorbed into the cookie and you’ll need to go back and add more filling to each cup.
5. The ginger snaps should float to the top. If any do not, simply nudge them with a fork and they will float up (and if they don’t, depending on the density of the brand you use, that’s okay, let them be the bottom crust instead of the top).
6. Bake for 30 minutes until pumpkin is set. Serve with whipped cream.
Gingersnaps add an unexpected kick of flavor to pumpkin mini pies in this recipe.
| CALORIES | 97 calories |
| FAT | 1.2 grams |
| PROTEIN | 2.8 grams |
| SODIUM | 127 mg |
| CARBOHYDRATES | 18.7 grams |
| SUGARS | 14.2 grams |
| FIBER | 0.8 gram |
Makes 20
1¹⁄³ cup chopped pecans
1 tablespoon unsalted butter, melted
²⁄³ cup unsalted butter
1¹⁄³ cup sugar
2 eggs
2 cups flour
1½ teaspoons baking powder
¼ teaspoon salt
1½ teaspoons vanilla
¹⁄³ cup light sour cream
¹⁄³ cup skim milk
Frosting
3 tablespoons unsalted butter
2 tablespoons brown sugar
3 cups powdered sugar
3 tablespoons skim milk
1 tablespoon heavy cream
Regular
1. Preheat oven to 350°F and prepare 20 regular cupcake tins with paper liners.
2. Place pecans on a baking sheet. Drizzle with the melted butter. Toast, tossing occasionally, about 5–7 minutes, until lightly browned.
3. Cream butter and sugar in a large bowl. Beat in eggs.
4. Add half the flour and all of the baking powder, salt, and vanilla and beat.
5. Add sour cream and beat.
6. Add remaining 1 cup flour and beat.
7. Add milk and beat.
8. Stir in 1 cup of the nuts. Divide among cupcake tins, filling each ¾ full.
9. Bake for about 20 minutes until a cake tester comes out clean. Allow cupcakes to cool.
Frosting
1. Melt butter and brown sugar in a bowl in the microwave, stirring occasionally until the sugar is dissolved.
2. Pour into a food processor and add powdered sugar, milk, and cream.
3. Pulse until combined and smooth.
4. Add remaining ¹⁄³ cup nuts and pulse to combine completely.
5. Spread frosting on cooled cupcakes.
I took these cupcakes to my husband’s office, and they vanished in minutes. Sour cream adds richness and moisture to the batter, and the frosting takes them to new heights.
| CALORIES | 313 calories |
| FAT | 14 grams |
| PROTEIN | 3 grams |
| SODIUM | 81 mg |
| CARBOHYDRATES | 43.6 grams |
| SUGARS | 32.7 grams |
| FIBER | 1 gram |
Makes 4
3 croissants, torn into 1” pieces
1 egg
½ cup heavy cream
¼ cup mini chocolate chips
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
1 tablespoon sugar
Jumbo
1. Preheat oven to 350°F and prepare 4 jumbo muffin cups with foil or silicone liners.
2. Mix all ingredients together.
3. Divide among muffin cups.
4. Bake for 20 minutes until the dessert is set and golden on top.
There’s something so comforting about bread pudding, and when you make it with croissants, it becomes even richer. Melt a little strawberry jelly in the microwave oven to drizzle on top of these for some extra color and flavor.
| CALORIES | 325 calories |
| FAT | 21.3 grams |
| PROTEIN | 5.8 grams |
| SODIUM | 138 mg |
| CARBOHYDRATES | 27.5 grams |
| SUGARS | 14.7 grams |
| FIBER | 0.8 gram |
Makes 24
2 eggs
½ cup sugar
½ teaspoon vanilla
½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
Mini
1. Preheat oven to 325°F and prepare 24 mini muffin cups with paper, foil, or silicone liners.
2. Beat eggs until foamy, then beat in sugar and vanilla.
3. Mix in flour, baking powder, and salt, then stir in walnuts and dates.
4. Divide among muffin tins and bake for 25 minutes until a cake tester comes out clean.
Feel virtuous when you make these bites because they are packed with dates and nuts. No one will think of that when you serve it though, and will just focus on the rich flavor and deep moistness.
| CALORIES | 102 calories |
| FAT | 3.4 grams |
| PROTEIN | 1.8 grams |
| SODIUM | 40 mg |
| CARBOHYDRATES | 16.1 grams |
| SUGARS | 12.1 grams |
| FIBER | 1.4 grams |
Makes 6
1 premade unbaked refrigerated pie crust
2 cups fresh blueberries, divided (frozen works well also)
¹⁄³ cup sugar
¹⁄³ cup water
2 tablespoons cornstarch
½ teaspoon lemon juice
Pinch salt
Pinch cinnamon
Whipped cream, for serving
Regular
1. Preheat oven to 350°F and prepare 6 regular muffin cups.
2. Cut 6 circles out of the pie crust using the method described in “Using Pie Crust” in the Introduction.
3. Place the pie crust circles in the muffin tins, pushing down into the cup.
4. Place 1 cup of the blueberries, the sugar, water, cornstarch, lemon juice, salt, and cinnamon in a medium saucepan and heat until boiling. Then cook about 2 minutes until thickened.
5. Stir in remaining 1 cup blueberries and divide mixture among muffin cups.
6. Bake about 20 minutes until pies are set and crust is golden. Serve with whipped cream.
You can add the Crumb Topping (see Nectarine Crisp with Crumb Topping, earlier in this chapter) to the top of these pies before baking, if you like a topping on your pie.
| CALORIES | 210 calories |
| FAT | 7.3 grams |
| PROTEIN | 1 gram |
| SODIUM | 180 mg |
| CARBOHYDRATES | 35.1 grams |
| SUGARS | 16 grams |
| FIBER | 1.2 grams |
Makes 4
¼ cup heavy cream
½ cup semisweet chocolate chips
For dipping: bite-size pieces of pound cake, strawberries, blueberries, bananas, pineapple, marshmallow, or crispy rice treats
Regular
1. Preheat oven to 350°F and prepare 4 regular muffin cups by lining with silicone cups.
2. Place 1 teaspoon cream in the bottom of each cup.
3. Top with 2 tablespoons chocolate chips.
4. Top with 2 teaspoons cream.
5. Bake for 8−10 minutes, removing from the oven every 3−4 minutes to stir each cup to combine.
6. Serve with bite-size dipping morsels.
This is a great way to make fondue that is portion controlled with no risk of double dipping. It’s also perfect for children, because they don’t have to try to reach the big, hot fondue pot. Use high-quality chocolate for the best results. For a variation, replace half the chocolate chips with peanut butter chips. Note that these take a bit longer to melt, so you will need to increase your baking time about 5 minutes.
| CALORIES | 91 calories (Fondue only) |
| FAT | 7.2 grams |
| PROTEIN | 0.8 gram |
| SODIUM | 10 mg |
| CARBOHYDRATES | 5.4 grams |
| SUGARS | 4.5 grams |
| FIBER | 0.5 gram |