Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (6 page)
Makes 12
½ pound lean ground beef
¼ cup seasoned bread crumbs
Salt and pepper
1 egg
¼ teaspoon onion powder
¼ teaspoon Italian seasoning
¼ cup bottled chili sauce
1¼ cups grape jelly
Mini
1. Preheat oven to 350°F, and prepare 12 mini muffin cups with foil liners.
2. Mix beef, bread crumbs, salt, pepper, egg, onion powder, and Italian seasoning in a bowl.
3. Shape into 12 small meatballs and place one in each cup.
4. Bake for 10 minutes until meat is cooked through.
5. Mix chili sauce and grape jelly together.
6. Spoon over meatballs and return to oven for about 10 more minutes, until bubbly.
7. Serve with toothpicks.
You can substitute lean ground turkey for the ground beef, but add 1 teaspoon olive oil if you do so to keep the meatballs moist.
| CALORIES | 144 calories |
| FAT | 2.9 grams |
| PROTEIN | 4.5 grams |
| SODIUM | 135 mg |
| CARBOHYDRATES | 24.4 grams |
| SUGARS | 22.4 grams |
| FIBER | 0.4 gram |
Makes 24
1 pound ground 99-percent-lean turkey
2 scallions, chopped finely
2 teaspoons minced lemongrass
½ teaspoon grated fresh gingerroot
Ground pepper, to taste
1 tablespoon tamari sauce (or soy sauce)
1 garlic clove, finely chopped
1 package of 24 wonton wrappers
Dipping Sauce
1 tablespoon rice vinegar
¼ cup tamari or soy sauce
2 tablespoons water
Green part of 1 scallion, minced
1 tablespoon sherry
1 teaspoon sesame oil
Mini
1. Preheat oven to 400°F, and prepare two 24-cup mini muffin pans by spraying every other muffin cup with cooking spray.
2. In a bowl, combine all the ingredients except wonton wrappers, and mix completely.
3. Brush the wrappers with water.
4. Place a wonton wrapper in the sprayed muffin cup and add about 1 tablespoon of filling.
5. Fold the edges of the wrapper into the center and gently press them down.
6. Repeat.
7. Brush the top of the dumplings with water.
8. Fill the empty cups halfway with boiling water.
9. Cover the muffin pans with foil and bake for 10 minutes.
10. Remove the foil, and spray the top of the dumplings with cooking spray.
11. Broil for 2–3 minutes, until golden brown on top.
12. Serve with dipping sauce.
Dipping Sauce
1. Mix and serve in a small bowl.
You can find wonton wrappers refrigerated or frozen at your grocery store. Be sure to buy the square wonton wrappers, not the rectangular eggroll wrappers.
| CALORIES | 44 calories (including dipping sauce) |
| FAT | 0.5 gram |
| PROTEIN | 7 grams |
| SODIUM | 244 mg |
| CARBOHYDRATES | 2.75 grams |
| SUGARS | 0.1 gram |
| FIBER | 0.15 gram |
Makes 16
2 whole wheat tortillas
2 tablespoons pesto
8 slices provolone cheese
8 slices prosciutto
Mini
1. Preheat the oven to 400°F and prepare 16 mini muffin cups with foil or silicone liners, then spray the liners with cooking spray.
2. Lay the tortillas flat and spread each with half the pesto.
3. Lay 4 cheese slices on each, arranging to get as much coverage as you can, then do the same with the prosciutto.
4. Roll the tortillas and place seam side down.
5. Cut the ends off and discard, then slice the tortilla rolls into 1” pieces, resulting in about 8 pieces per tortilla.
6. Place each piece, cut side down, in a muffin cup. Bake for 8 minutes, until cheese is melted.
Use any cheese you like in this recipe. Try salami instead of prosciutto. No pesto? A little mustard will work instead.
| CALORIES | 80 calories |
| FAT | 3.6 grams |
| PROTEIN | 7.7 grams |
| SODIUM | 486 mg |
| CARBOHYDRATES | 4.2 grams |
| SUGARS | 0.4 gram |
| FIBER | 0.4 gram |
Makes 12
12 ready-to-serve mini phyllo cups
12 1" × 1" squares of smoked salmon
1 4.4-ounce container of light Boursin cheese
24 pieces of fresh chives, each 1" long
Mini
1. Preheat the oven to 350°F, and prepare a 12-cup mini muffin tin.
2. Place a phyllo cup in each muffin cup.
3. Place 1 piece salmon at the bottom of each cup.
4. Top with the cheese (using about 1 teaspoon per cup).
5. Top with two 1" pieces of chive, crossed.
6. Bake for 8 minutes until the phyllo is lightly browned.
Phyllo cups can be found in the freezer section of your grocery store. Boursin is a cheese spread that comes in a plastic container. Look for it in the gourmet cheese section of your store.
| CALORIES | 42 calories |
| FAT | 2.5 grams |
| PROTEIN | 2.6 grams |
| SODIUM | 344 mg |
| CARBOHYDRATES | 2.3 grams |
| SUGARS | 0 grams |
| FIBER | 0 grams |
Makes 9
2 frozen hot pretzels, thawed and broken into several pieces each
4 tablespoons spreadable light cream cheese
2 tablespoons shredded sharp white cheddar cheese
⅛ teaspoon of salt from the pretzel package
1 tablespoon chopped fresh chives
1 tablespoon cream
⅛ teaspoon dry mustard
Mini
1. Preheat oven to 400°F and prepare 9 mini muffin cups by spraying with cooking spray.
2. Place all ingredients in food processor and process until it resembles coarse dough.
3. Divide the dough among muffin cups, pressing down firmly.
4. Bake for about 11 minutes until the edges are a deep golden brown.
This dish takes hot pretzels to a new and elegant level. Serve these at a party instead of a basket of dry pretzels.
| CALORIES | 118 calories |
| FAT | 3.2 grams |
| PROTEIN | 3.5 grams |
| SODIUM | 260 mg |
| CARBOHYDRATES | 18.8 grams |
| SUGARS | 0.5 gram |
| FIBER | 0.5 gram |
Makes 24
4 slices prosciutto
12 baby red potatoes, cooked (in the microwave) and cut in half
¼ cup crème fraiche
2 tablespoons blue cheese
Small bunch of chives, cut into 1" pieces
Mini
1. Preheat oven to 400°F, and prepare 24 mini muffin cups by spraying with cooking spray.
2. Lay the prosciutto slices on a greased baking sheet, and bake for about 5 minutes, until brown and crunchy.
3. Scoop about ½ to 1 teaspoon out of the center of each potato half.
4. Mix crème fraiche and blue cheese in a small bowl.
5. Fill the holes with the crème fraiche and blue cheese mixture.