Muffin Tin Chef by Matt Kadey (e book reading free .TXT) 📗

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