Table of Contents Title Page Introduction MORNING GLORIES: BREAKFAST & BRUNCH BAKED EGGS IN PROSCIUTTO CUPS HUEVOS RANCHEROS WITH SALSA VERDE SPANISH OMELET BACON AND EGGS EGG AND SAUSAGE POLENTA CUPS COTTAGE CHEESE—PESTO MUFFINS BAKED OATMEAL PEACH OATMEAL BAKE GERMAN PEAR PANCAKES PEACH-STUFFED FRENCH TOAST BOWLS WITH VANILLA-SCENTED YOGURT MICROWAVE QUINOA CAKES WITH MAPLE-ALMOND BUTTER FRENCH TOASTIES WITH BLUEBERRY COMPOTE PARMESAN HASH BROWNS TURKEY-PARMESAN MUFFINS HOT CROSS CRANBERRY BUNS ORANGE POPOVERS WITH RASPBERRY-CHIA JAM APRICOT JAM—STUFFED BREAD CUPS GRANOLA ROUNDS SEEDY ROUNDS FRUITY ENERGY BITES ALMOND PROTEIN BITES SPLENDID STARTERS: APPETIZERS CURRIED SHRIMP CUPS GOAT CHEESE—MUSHROOM PHYLLO BITES PROSCIUTTO CHEESE PUFFS TWO-CHEESE SMOKY CHICKEN CUPS SPINACH DIP BOWLS BASIL PESTO CAPRESE CUPS SMOKED MACKEREL MOUSSE CUPS CRUSTLESS SMOKED SALMON QUICHES FALAFELS WITH ASPARAGUS HUMMUS PANCETTA CUPS WITH FIG JAM BITTY BURGERS PIZZA BITES WITH MARINARA SAUCE PRETZEL ROUNDS WITH HONEY MUSTARD DIPPING SAUCE MINTED AVOCADO CUPS APPLE AND SAUSAGE MINI QUICHES STARS OF THE SHOW: MAIN DISHES LASAGNA ROLLS TURKEY POT PIES MEATLOAVES WITH CHIMICHURRI SAUCE EGGPLANT PARMESAN MINI MACARONI AND CHEESE PIZZA DOUGH SPINACH PESTO—BACON PIZZA CHICKEN ITALIANO PIZZA BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA CURRY TUNA NOODLE CASSEROLE STEAK BURRITO BOWLS TACO CUPS FISH TACOS SALMON CAKES WITH GRILLED PEACH SALSA CRAB CAKES WITH CORN-TOMATO RELISH CHICKEN-RICE CABBAGE ROLLS WILD RICE CABBAGE ROLLS SWEET-AND-SOUR TOFU EGG ROLLS PORK CAKES WITH APPLE-PLUM CHUTNEY BEAN LOAVES WITH TOMATO JAM SWEET POTATO SHEPHERD’S PIE BROCCOLI-MUSHROOM FRITTATAS SPINACH QUICHES QUINOA, KALE, AND FETA BAKE TRUSTY SIDEKICKS: SIDE DISHES RATATOUILLE MUFFINS YORKSHIRE PUDDING WITH MUSHROOM GRAVY CORN CAKES QUINOA-MUSHROOM CAKES WITH SRIRACHA AIOLI BROCCOLI-BEAN CAKES WITH GARLIC-LEMON BUTTER SAUCE SAMOSA PUFFS WITH GREEN CHUTNEY BUTTERNUT SQUASH SOUFFLÉS SWEET POTATO—SWISS CHARD GRATINS ROASTED GARLIC CORNBREAD EDAMAME-STUFFED RUTABAGA CUPS RICE-VEGGIE BAKE WITH ALMOND CREAM SAUCE MASHED POTATO CUPS WITH CURRY SOUR CREAM SAVORY SMOKED SALMON AND CHEESE MUFFINS JALAPEÑO CHEESE ROLLS SPINACH DINNER ROLLS CHEDDAR-SAGE BISCUITS TOMATO-EGG TARTLETTES STUFFINS BLACK BEAN CUPS WITH SMOKY AVOCADO SAVE ROOM FOR … DESSERT EXTRA-MOIST CHOCOLATE CAKES CARROT CAKES WITH MAPLE FROSTING AND CANDIED CARROT LEMON CAKES WITH BLUEBERRY COMPOTE SWEET POTATO BROWNIE BITES NO-BAKE CHEESE CAKES WITH RASPBERRY SAUCE PETITE PIES PEACH PIE FILLING APPLE PIE FILLING PECAN TARTS BAKLAVA CUPS STRAWBERRY YOGURT TARTS ORANGE PANNA COTTA WITH JAVA-FIG COMPOTE POMEGRANATE FRUIT SALAD ALMOND-CHERRY CLAFOUTIS PISTACHIO BUTTER—DARK CHOCOLATE CUPS RASPBERRY SEMIFREDDO WITH PECAN CRUST FROZEN RASPBERRY-LEMON MUFFINS SOUR CHERRY—MINT POPS FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM YOGURT-CANTALOUPE POPS CAPPUCCINO CUPS RESOURCES Conversions RECIPE INDEX Acknowledgments About the Author About Muffin Tin Chef Copyright Page INTRODUCTION The Muffin Pan Can So how does a male dietitian come to write a cookbook devoted to muffin tins? Well, it started with a magazine assignment I was given a few years ago to develop several recipes using the trusty muffin tin with one big stipulation: no muffins! At that point, muffins were all I had ever used one for. However, as I started to research recipes, I quickly uncovered a plethora of savory and sweet possibilities. In fact, the muffin pan is a kitchen workhorse if there ever were one. Don’t let the name fool you; they’re good for much more than rustling up a batch of muffins or cupcakes. After the assignment, I found myself breaking out the can-do pans more and more often for everything from individual quiches to pancakes. Here’s why you should, too: FAST AND FURIOUS. In many instances, cooking items in a muffin tin can significantly slash cooking time. Take mini meatloaves, for example. In a loaf pan, a meatloaf can take up to 1 hour to bake, but break up the portions into muffin cups and you can be feasting in half the time. Ditto for cakes and quick breads. This also helps cut down on energy usage, helping you save a few bucks and live a little greener. BUILT-IN PORTION CONTROL. In a time when obesity is such a major concern, muffin tin meals are ideal for keeping portions in check. A recipe such as muffin-size frittatas may call for a cup of cheese (I mean, hey, isn’t everything better with cheese?), but when the portion is just two individual frittatas, suddenly your fat and calorie intake is well within reason so your waistline won’t bulge postprandial. GREAT FOR KIDS. Preparing muffin-size items takes advantage of a child’s preference for easy-to-grab, hand-to-mouth eating. Personal-size treats such as pizza or mac ’n’ cheese are sure to be a hit at the dinner table and in the lunchroom. It’s also easy to sneak in a bunch of vegetables that tykes may not be too enthusiastic about eating. And you can get them involved in mixing the ingredients and filling the muffin cups. ADAPTABLE AND PACKABLE. Compact and portable, muffin tin meals are more transportable than their full-size counterparts, making them ideal for lunch boxes, road trips, potlucks, and picnics. LOOKS TO KILL. If you’re looking for an easy meal that will impress a group of family or friends, look no further! Adorable muffin tin meals and snacks are sure to be a conversation topic and make guests coo with delight. FROZEN ASSETS. Stuck with extra chili, chicken broth, tomato paste, or pasta sauce? Instead of tossing these into a zip-top bag or plastic container where they’ll form a giant food ice cube, try dividing them into muffin tin compartments. They’ll freeze into individual portions that will defrost much quicker than a huge chunk of subzero food. Place items into the muffin cups, freeze until solid, unmold and then store in zip-top bags. MY PERFECT DAY OF MUFFIN-SIZE EATING If you asked me what my ideal day of noshing on muffin tin goodies would be, I would be in a state of edible bliss with this menu: Breakfast: Peach Oatmeal Bake (page 23) Morning Snack: Granola Rounds (page 37) Lunch: Savory Smoked Salmon and Cheese Muffins (page 112) Afternoon Snack: Seedy Rounds (page 38) Dinner: Taco Cups (page 78) Dessert: Extra-Moist Chocolate Cakes (page 122) So you see, the muffin tin is undeniably a kitchenware overachiever. I hope you’ll join me in the muffin tin revolution. Tools of the Trade Obviously, if you’re going to give this book a good workout, you’ll need an arsenal of muffin tins. Today, there are more options than ever. Silicone Love them or hate them, food-grade silicone muffin cups have a number of things going for them. Virtually nonstick, silicone is a smart choice for items that may adhere with passion to your muffin cups, such as egg-based quiches and frittatas. This cuts down on the need for using paper liners and the waste they create, as well as
