Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (13 page)
1. Preheat oven to 400°F, and prepare 8 regular muffin cups.
2. Cook pork, oil and garlic over medium high heat until pork is cooked through.
3. Stir in scallions.
4. Mix water and cornstarch, then add to pork.
5. Stir in tamari, oyster sauce, hoisin sauce, and honey.
6. On your work surface, press each biscuit until it is about 5" round.
7. Place a heaping tablespoon of pork mixture in the center of each biscuit and press the edges together at the top (so that it looks like a Hershey’s Kiss), then place the biscuit in the muffin tin seam side up.
8. Bake for 12 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
Cha Shao Bao are traditional Chinese steamed buns that are filled with barbecued pork, often served as part of dim sum. Oyster and hoisin sauces can be found jarred in the Asian section of your supermarket. Both sauces are very thick and rich. Oyster sauce (which does not have actual oysters in it, but oyster extract) tends to be saltier, while hoisin sauce tends to be sweeter.
| CALORIES | 249 calories |
| FAT | 8.6 grams |
| PROTEIN | 10.9 grams |
| SODIUM | 848 mg |
| CARBOHYDRATES | 31.6 grams |
| SUGARS | 7.4 grams |
| FIBER | 0.7 gram |
Makes 4
4 large round or oval slices deli ham
½ bunch asparagus, trimmed and cut into 1" pieces
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon Wondra flour
2 tablespoons heavy cream
1 croissant, torn into 1−2" pieces
1 egg white
2 tablespoons shredded Swiss cheese
Jumbo
1. Preheat oven to 400°F and prepare 4 regular muffin cups by spraying with cooking spray.
2. Place ham in each cup as a liner, allowing excess to just drape over the sides.
3. Mix all other ingredients in a bowl, then divide among cups.
4. Bake for 20 minutes, until custard is set.
Ham makes the perfect container for asparagus in a creamy sauce. This dish can be a side, an entrée, or a breakfast or brunch dish.
| CALORIES | 155 calories |
| FAT | 8.5 grams |
| PROTEIN | 8.6 grams |
| SODIUM | 451 mg |
| CARBOHYDRATES | 9.8 grams |
| SUGARS | 2.3 grams |
| FIBER | 1.5 grams |
Makes 6
1 refrigerated unbaked pie crust
½ pound lean ground beef
2 tablespoons canned black beans
1 plum tomato, chopped
¼ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon oregano
Salt and pepper
2 tablespoons chopped green chiles
¼ cup queso fresco cheese
1 tablespoon light sour cream
2 tablespoons salsa (heat level of your choice)
2 tablespoons shredded taco cheese
Sliced avocado, light sour cream, salsa, and/or diced tomato, for topping
Regular
1. Preheat oven to 350°F.
2. Follow instructions in “Using Pie Crusts” in the Introduction to prepare pie crust. Place in 6 cups in regular muffin tin.
3. Place the beef, beans, tomato, onion powder, cumin, oregano, salt, pepper, and chiles in a pan, and cook until beef is browned.
4. Stir in queso fresco, sour cream, and salsa.
5. Divide among muffin tins.
6. Sprinkle taco cheese on top.
7. Bake for 20 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
Serve with sliced avocado, additional light sour cream, additional chopped tomato, and/or additional salsa. You can substitute ground turkey for the beef in this recipe, if you prefer.
| CALORIES | 279 calories |
| FAT | 14.6 grams |
| PROTEIN | 15.6 grams |
| SODIUM | 383 mg |
| CARBOHYDRATES | 20.7 grams |
| SUGARS | 0.7 gram |
| FIBER | 1.2 grams |
Makes 6
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon nutmeg
1½ cups cooked rice
1 pork tenderloin, about 1 pound, trimmed and cut into 6 pieces
3 teaspoons maple syrup
Jumbo
1. Preheat oven to 400°F and prepare 6 jumbo muffin cups with silicone or foil liners.
2. Mix spices together in a small bowl.
3. Place ¼ cup rice in each muffin cup.
4. Rub spice mix on each piece of pork and place on top of rice.
5. Drizzle maple syrup on top of pork.
6. Bake for 20 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
This dish just says “fall” and feels hearty and filling. Serve with Duchess Potatoes (in
Chapter 6
) and Caramel Apple Mini Pies (in
Chapter 9
).
| CALORIES | 171 calories |
| FAT | 2.5 grams |
| PROTEIN | 20.1 grams |
| SODIUM | 237 mg |
| CARBOHYDRATES | 14.2 grams |
| SUGARS | 2.1 grams |
| FIBER | 0.6 gram |
Makes 6
½ pound lean ground beef
1 garlic clove, chopped
Salt and pepper
¼ teaspoon dried thyme
¼ cup shredded cheddar cheese, plus 1 tablespoon reserved
¼ cup light sour cream
⅛ teaspoon dry mustard
1 tablespoon chopped fresh chives
6 potato pierogies, defrosted
Jumbo
1. Preheat oven to 400°F and prepare 6 jumbo muffin cups by spraying with cooking spray.
2. Mix meat, garlic, salt, pepper, thyme, cheddar, sour cream, mustard, and chives in a bowl.
3. Divide the meat mixture in half.
4. Divide the first half of the meat among the 6 muffin cups, pressing into the bottom.
5. Place a pierogie on top of each.
6. Divide the rest of the meat among the tins, pressing onto the pierogies.
7. Divide reserved cheddar cheese among the cups.
8. Bake 20 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
My daughter came up with the name for this dish, which is a combination of pierogies (a traditional Polish dish that is dough stuffed with potatoes and folded into half-moon shapes) and ground beef. They are truly addictive.
| CALORIES | 167 calories |
| FAT | 6.3 grams |
| PROTEIN | 14.6 grams |
| SODIUM | 269 mg |
| CARBOHYDRATES | 12 grams |
| SUGARS | 0.4 gram |
| FIBER | 0.4 gram |
Makes 6
1 unbaked refrigerated pie crust
¹⁄³ cup light mayonnaise
1 teaspoon ketchup
1 teaspoon lemon juice
⅛ teaspoon sugar
Pinch onion powder
½ teaspoon Worcestershire sauce
Pinch of celery salt
¼ pound deli corned beef, chopped
½ cup prepared sauerkraut
¼ cup shredded Swiss cheese, plus 2 tablespoons for topping
¼ teaspoon caraway seeds
Jumbo
1. Preheat oven to 400°F and prepare 6 regular muffin cups.
2. Follow the instructions in “Using Pie Crusts” in the Introduction.
3. Mix mayonnaise, ketchup, lemon juice, sugar, onion powder, Worcestershire, and celery salt in a medium bowl.
4. Add corned beef, sauerkraut, and cheese, and mix.
5. Divide among muffin cups, and sprinkle the tops with reserved Swiss cheese, then with caraway seeds.
6. Bake for 15 minutes until cheese is melted and pie crust is golden.
These pies are like delicious Reuben sandwiches in a cuter format. You can buy sauerkraut in a can, but I prefer to buy it refrigerated in a plastic bag, which you may find in the produce or meat section of your grocery store.
| CALORIES | 253 calories |
| FAT | 16.9 grams |
| PROTEIN | 6.2 grams |
| SODIUM | 545 mg |
| CARBOHYDRATES | 18.3 grams |
| SUGARS | 1.2 grams |
| FIBER | 0.3 gram |
Makes 6
1 pound pork tenderloin, trimmed and cut into 6 pieces
¼ cup fig preserves or fig jam
1 tablespoon tamari sauce
⅛ teaspoon fresh grated gingerroot
⅛ teaspoon pepper
⅛ teaspoon salt
¾ teaspoon sherry
1½ cups cooked brown rice
Jumbo
1. Mix all ingredients except rice in a bowl and marinate about 1−2 hours in the refrigerator.
2. Preheat oven to 400°F and prepare 6 jumbo muffin cups with silicone liners.
3. Place ¼ cup rice in each cup.
4. Place 1 piece of pork in each cup. Tuck the thinner pieces in half to match the thickness of the other pieces. Divide the marinade among the cups as well.
5. Bake for about 20−25 minutes, depending on thickness. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
Use any grain you like in this dish. Barley, quinoa, or couscous all will work nicely. Fig preserves can be found from artisan producers, so check your farmers’ market. If not, you can find several brands on
Amazon.com
.
| CALORIES | 201 calories |
| FAT | 2.3 grams |
| PROTEIN | 21.3 grams |
| SODIUM | 263 mg |
| CARBOHYDRATES | 20.9 grams |
| SUGARS | 6.5 grams |
| FIBER | 1.1 grams |
Makes 6
2 premade refrigerated pie crusts
½ small onion, chopped
4 baby carrots, chopped
½ cup cooked steak, cut into ½" cubes
¼ cup refrigerated shredded hash brown potatoes
1 tablespoon skim milk
Salt and pepper
⅛ teaspoon thyme
2 tablespoons beef broth
1 egg
Regular
1. Preheat oven to 400°F and prepare 6 regular muffin cups.
2. Cut pie crust, following instructions in “Using Pie Crusts” in the Introduction, except cut the 6th piece from the second sheet of crust, then cut an additional 6 circles (lids for the cups), each about 2½" across (a 10.5-ounce can of cream soup is exactly the right size).
3. Mix all other ingredients, except egg, in a bowl, and divide among the cups.
4. Place the lids on the pies and pinch them a little along the edges to attach the lids to the sides (this does not need to be perfect).
5. Beat egg with 1 teaspoon water and brush the lids with it.
6. Bake for 15 minutes until pie crust is golden.
Cornish pasties are traditionally half-moon shaped pastries stuffed with meat, potato, and vegetables. This version simplifies the process by using premade pie crusts and baking in muffin cups.
| CALORIES | 317 calories |
| FAT | 18.6 grams |
| PROTEIN | 5.2 grams |
| SODIUM | 416 mg |
| CARBOHYDRATES | 34.9 grams |
| SUGARS | 0.7 gram |
| FIBER | 0.4 gram |
Makes 12
½ pound lean hamburger
½ pound ground lamb
3 teaspoons oregano
¼ teaspoon pepper
¼ teaspoon onion powder
2 cloves garlic, minced
½ cup seasoned bread crumbs
2 eggs
2 teaspoons chopped fresh parsley
2 tablespoons chopped sundried tomatoes
½ cup feta cheese
Topping
1 cup plain Greek low-fat or fat-free yogurt
¼ teaspoon oregano
¼ teaspoon pepper
¼ cup feta cheese
Regular
