Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (10 page)
1. Preheat oven to 350°F and prepare 6 regular muffin cups with silicone or foil liners.
2. Mix all ingredients in a bowl, then divide among muffin cups.
3. Bake for 35 minutes until browned.
These are yummy served warm on a cold morning. Substitute regular plain low-fat or fat-free yogurt if you don’t have Greek, but expect the end result to be a bit less thick.
| CALORIES | 68 calories |
| FAT | 1 gram |
| PROTEIN | 2.8 grams |
| SODIUM | 11 mg |
| CARBOHYDRATES | 13 grams |
| SUGARS | 8.4 grams |
| FIBER | 1 gram |
Makes 12
2 tablespoons olive oil
½ small onion, chopped
3 cups refrigerator hash brown potatoes (chunks, not shreds)
Salt and pepper
½ teaspoon thyme
¼ pound sliced deli corned beef, chopped
12 eggs
Regular
1. Preheat oven to 350°F, and prepare 12 regular muffin cups with foil or silicone liners.
2. Heat a skillet over medium-high heat, and add olive oil and onions, then add potatoes.
3. Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
4. Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
5. Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.
This recipe calls for sliced deli corned beef, but if you happen to have leftover whole corned beef, you can use that. This recipe is a great way to use up corned beef leftovers from St. Patrick’s Day.
| CALORIES | 159 calories |
| FAT | 8.3 grams |
| PROTEIN | 9.1 grams |
| SODIUM | 213 mg |
| CARBOHYDRATES | 10 grams |
| SUGARS | 0.3 gram |
| FIBER | 0.8 gram |
Makes 12
1 pound ground pork
1 tablespoon seasoned bread crumbs
⅛ teaspoon cinnamon
½ teaspoon dried parsley
¼ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground pepper
Regular
1. Preheat oven to 350°F, and prepare 12 regular muffin cups by spraying with cooking spray.
2. Mix all ingredients in a bowl, until completely combined.
3. Divide among muffin cups, pressing into the bottoms.
4. Bake for 15 minutes, until pork is cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
Making your own breakfast sausage is so easy! Using fresh herbs instead of dried will make this dish more flavorful. These patties freeze well and can be reheated quickly for weekday breakfasts.
| CALORIES | 134 calories |
| FAT | 9.8 grams |
| PROTEIN | 8 grams |
| SODIUM | 414 mg |
| CARBOHYDRATES | 3.4 grams |
| SUGARS | 0.3 gram |
| FIBER | 0.3 gram |
Makes 12
12 eggs
Regular
1. Preheat oven to 325°F.
2. Place 1 whole egg, still in the shell, in each section of a regular muffin tin.
3. Bake for 25 minutes.
4. Remove from muffin tin using tongs, and place in a bowl or sink of ice water, until cool.
5. You can store in the refrigerator for up to 1 week. Peel and serve.
Cooking hardboiled eggs in the oven in a muffin tin is a great solution when you need to make a lot, don’t want to steam up the kitchen, or don’t want to keep an eye on boiling water.
| CALORIES | 71 calories |
| FAT | 4.4 grams |
| PROTEIN | 6.3 grams |
| SODIUM | 71 mg |
| CARBOHYDRATES | 0.4 gram |
| SUGARS | 0.2 gram |
| FIBER | 0 grams |
Makes 12
½ cup golden raisins
1 cup water
¼ cup unsalted butter
½ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
1 cup whole wheat pastry flour
½ teaspoon cloves
½ cup chopped nuts
⅛ teaspoon salt
Crumb topping (see Nectarine Crisp with Crumb Topping, in
Chapter 9
)
Regular
1. Preheat oven to 350°F.
2. Prepare 12 regular muffin cups with paper liners.
3. Place the raisins and water in a 4-cup glass measuring cup and microwave on high for 5 minutes.
4. Place the butter in a bowl and pour the raisins and water over it, allowing it to melt.
5. Add other ingredients, and stir until combined.
6. Divide among the muffin cups.
7. Place 1 tablespoon Crumb Topping on each.
8. Bake for 25 minutes, until a cake tester comes out clean.
Based on my grandmother’s World War II recipe for a cake, this breakfast treat is filling and hearty. You can substitute regular raisins for golden raisins in this recipe.
| CALORIES | 207 calories |
| FAT | 8.8 grams |
| PROTEIN | 2.6 grams |
| SODIUM | 125 mg |
| CARBOHYDRATES | 30 grams |
| SUGARS | 17.5 grams |
| FIBER | 2.2 grams |
Makes 8
2 ounces light cream cheese
4 eggs
2 tablespoons nonfat milk
Salt and pepper, to taste
1 tablespoon chopped fresh chives
¼ cup roughly chopped smoked salmon
Toasted bagels and orange juice, for serving
Regular
1. Preheat oven to 400°F, and prepare 8 regular muffin cups by spraying them well with cooking spray.
2. Place cream cheese in the freezer for about 15 minutes, to make it easy to cut.
3. Cut cream cheese into ¼" cubes.
4. Mix eggs, milk, salt, pepper, and chives. Stir in salmon and cream cheese.
5. Distribute among the muffin cups, filling each about halfway.
6. Bake for 10 minutes. Serve this delightful dish with some toasted bagels and orange juice.
To make fresh chives easy to chop, fold the bunch over several times and cut through them all. Kitchen shears are a great alternative to cutting them with a knife, and the folding method works for that as well.
| CALORIES | 120 calories |
| FAT | 7.2 grams |
| PROTEIN | 11.6 grams |
| SODIUM | 566 mg |
| CARBOHYDRATES | 1.9 grams |
| SUGARS | 1.4 grams |
| FIBER | 0 grams |
Makes 10
3 eggs
½ cup flour
½ cup skim milk
2 tablespoons melted unsalted butter
Pinch of salt
2 tablespoons butter, divided
2½ teaspoons lemon juice, divided
5 teaspoons powdered sugar, divided
10 strawberries, hulled and sliced
Maple syrup for serving
