Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (21 page)
3. Place each rectangle in a muffin cup, and press it down to the bottom and press the sides around so they cover the inside of the cup.
4. Cook onion and butter in a large skillet over medium high heat until onion is translucent.
5. Stir in flour and cook for 30 seconds.
6. Add tomatoes and cook, stirring, breaking them up into small pieces.
7. Add wine and cook until thickened and tomatoes are softened and broken up.
8. Add remaining ingredients, stirring until combined.
9. Divide among muffin cups and bake for about 20 minutes until crescent dough is golden.
This dish is based on a recipe the Asa Ransom House in Clarence, New York, used to serve, called Salmon Pond Pie. It’s like a salmon potpie.
| CALORIES | 412 calories |
| FAT | 22 grams |
| PROTEIN | 18 grams |
| SODIUM | 860 mg |
| CARBOHYDRATES | 35.7 grams |
| SUGARS | 7.1 grams |
| FIBER | 3.1 grams |
Makes 8
1 tube refrigerated crescent roll dough (8 pieces)
2 tilapia fillets, 4−6 ounces each
½ cup canned diced tomatoes, with juice
½ cup packed chopped fresh escarole
Salt and pepper to taste
½ teaspoon Italian seasoning
4 teaspoons lemon juice
¼ cup capers
Regular
1. Preheat oven to 400°F and prepare 8 regular muffin cups.
2. Follow the instructions for crescent rolls in “Crescent Roll Crusts” in the Introduction to prepare crescent roll dough. Place in muffin cups.
3. Cut fish into 16 equal pieces.
4. Mix fish and remaining ingredients in a bowl.
5. Divide among muffin cups, being sure to place 2 pieces of fish in each cup.
6. Bake for 12−15 minutes until bubbly and crescent roll is golden.
Tilapia is a very versatile fish that takes on the flavor of the ingredients it is cooked with. And it is considered sustainable when it is farmed in the United States.
| CALORIES | 156 calories |
| FAT | 6.9 grams |
| PROTEIN | 11.5 grams |
| SODIUM | 407 mg |
| CARBOHYDRATES | 12.1 grams |
| SUGARS | 3.5 grams |
| FIBER | 0.4 gram |
Makes 6
2¾ cups water
1 cup cornmeal
Salt and pepper
4 tablespoons unsalted butter, divided
1 small clove garlic, chopped
¾ pound shrimp, peeled
1 teaspoon fresh rosemary
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon chopped fresh parsley
Jumbo
1. Bring water to a boil then add cornmeal and dash of salt. Reduce heat to low and simmer for about 15 minutes, until thick.
2. Stir in 1 tablespoon butter. Take off heat and set polenta aside.
3. Preheat oven to 400°F and prepare 6 jumbo muffin cups with silicone or foil liners.
4. Divide polenta among cups, filling about halfway.
5. Brown 3 tablespoons of butter in the microwave, then stir in garlic and allow to cool a few minutes.
6. Place shrimp in a bowl and add butter-garlic mixture, rosemary, Worcestershire, lemon juice, cornstarch, parsley, and salt and pepper to taste.
7. Divide among cups, using all the sauce.
8. Bake for 10−12 minutes, until the shrimp is cooked through.
This taste of the South will hit the spot. Serve with Minestrone Pie (see
Chapter 7
).
| CALORIES | 180 calories |
| FAT | 8 grams |
| PROTEIN | 9.5 grams |
| SODIUM | 376 mg |
| CARBOHYDRATES | 17.2 grams |
| SUGARS | 0.4 gram |
| FIBER | 1.5 grams |
Potatoes, Rice, Pizza, and Pasta
No more pans to scrub! Make your potato, rice, and pasta dishes in muffin cups with liners, and your cleanup becomes simpler. Muffin cups also work well for mini pizzas and nicely portioned individual servings of rice sides.
Makes 6
5 medium Yukon Gold potatoes
1 tablespoon unsalted butter
1 tablespoon olive oil
1 egg white
Salt and pepper, to taste
2 tablespoons Parmesan cheese, plus 1 tablespoon reserved
¼ tablespoon onion powder
1½ tablespoons chopped parsley
1 tablespoon skim milk
Pinch of paprika
Regular
1. Preheat oven to 350°F.
2. Place 6 foil or silicone muffin tin liners in a regular muffin tin.
3. Spray the insides with cooking spray.
4. Prick the potatoes and cook them in the microwave until tender, about 3 minutes.
5. Allow to cool for a few minutes, then pull the skin off them.
6. Place potatoes in a food processor and add all ingredients except reserved cheese and paprika. Pulse until smooth. If you do not have a food processor, mash the potatoes with a masher until fairly smooth, then mash in other ingredients, other than reserved cheese and paprika.
7. Fill the cups to the top.
8. Top with reserved cheese and a tiny pinch of paprika on each one.
9. Bake for 15 minutes until golden.
These creamy potatoes puff up when cooked to be lighter than mashed potatoes. They go well with beef dishes.
| CALORIES | 143 calories |
| FAT | 4.8 grams |
| PROTEIN | 4.6 grams |
| SODIUM | 80 mg |
| CARBOHYDRATES | 21.1 grams |
| SUGARS | 2.7 grams |
| FIBER | 2.5 grams |
Makes 12
4 whole wheat tortillas
½ cup shredded part-skim mozzarella cheese
6 ounces chopped frozen spinach, thawed and squeezed dry
12 pieces turkey pepperoni
4 white or baby bella mushrooms, sliced
1 cup spaghetti sauce
¼ cup grated cheddar cheese (such as San Joaquin Gold)
Regular
1. Preheat oven to 350°F.
2. Line a regular muffin tin with 12 liners.
3. Lay the tortillas on a cutting board, on top of each other.
4. Cut 4½" circles from the tortillas, making 3 circles from each tortilla or 12 in total.
5. Place 1 circle of tortilla in each muffin cup liner, pressing down so it fits inside.
6. Place the mozzarella cheese in the tortilla.
7. Top with spinach, pepperoni, and mushrooms.
8. Then pour sauce on top, and sprinkle the top with the grated cheddar cheese.
9. Bake for 15 minutes, until cheese has melted and cups are slightly bubbly.
Make this dish vegetarian by leaving out the pepperoni. Use up the unused pieces of tortilla by baking with a little unsalted butter and cinnamon sugar, for a crispy treat.
| CALORIES | 52 calories |
| FAT | 2.75 grams |
| PROTEIN | 5.3 grams |
| SODIUM | 326.5 mg |
| CARBOHYDRATES | 12.7 grams |
| SUGARS | 2.8 grams |
| FIBER | 42.1 grams |
Makes 8
2 large yams
3 tablespoons melted unsalted butter
½ teaspoon vanilla
½ teaspoon salt
¼ cup brown sugar
1 egg
½ teaspoon cinnamon
1 tablespoon heavy cream
50–60 mini marshmallows
Regular
1. Preheat oven to 400°F and prepare 8 regular muffin cups with silicone or foil liners.
2. Cook yams in microwave (prick with a fork first), until soft, about 4–6 minutes.
3. Remove skins and mash the yams.
4. Add all other ingredients except marshmallows and mix completely.
5. Divide among muffin cups and top each with 6−8 marshmallows.
6. Bake for 25 minutes until browned.
Enjoy your candied yams with the portion size predetermined. These bake up smooth and sweet.
| CALORIES | 119 calories |
| FAT | 5.3 grams |
| PROTEIN | 1.4 grams |
| SODIUM | 159 mg |
| CARBOHYDRATES | 16.3 grams |
| SUGARS | 6.9 grams |
| FIBER | 1.3 grams |
Makes 6
¼ cup plus 2 tablespoons pesto
¼ cup plus 2 tablespoons light cream cheese
¾ cup tomato sauce
Salt and pepper to taste
3 tablespoons olive oil
¾ cup grated Parmesan cheese, plus more for serving
¼ cup plus 2 tablespoons chopped mushrooms
¾ cup chopped broccoli
6 refrigerated fresh linguine nests
¼ cup plus 2 tablespoons water
Jumbo
1. Preheat oven to 350°F.
2. Prepare 6 jumbo muffin cups by spraying with cooking spray.
3. Mix all ingredients except pasta and water in a bowl.
4. Place 1 tablespoon of pesto mixture in the bottom of each cup.
5. Plunge linguini nests in boiling water for 2 minutes. Place a nest in each cup.
6. Place 2 tablespoons water in each cup.
7. Divide pesto mixture among cups, moving the pasta around to mix pesto into the nest.
8. Cover the muffin tin with foil and bake for 15 minutes.
9. Remove from oven, remove foil, and stir each nest so the sauce gets distributed evenly.
10. Recover with foil and return to oven for 10 more minutes until pasta is tender.
11. Serve with additional grated Parmesan cheese.
Fresh, refrigerated pasta is already soft, so it cooks very quickly. You could add meatballs to these to make a meat entrée.
| CALORIES | 193 calories |
| FAT | 11.9 grams |
| PROTEIN | 10.8 grams |
| SODIUM | 608 mg |
| CARBOHYDRATES | 23.3 grams |
| SUGARS | 4.7 grams |
| FIBER | 1.8 grams |
Makes 4
2 large baking potatoes, cooked and cooled enough to handle
1 tablespoon melted unsalted butter
Salt and pepper
¹⁄³ cup grated Gruyère cheese
¹⁄³ cup light sour cream
¹⁄³ cup cooked chopped broccoli
½ green part of a scallion, chopped
1 slice deli ham, chopped
Paprika
Jumbo
1. Preheat oven to 400°F and prepare 4 jumbo muffin cups by spraying with cooking spray.
2. Cut each potato in half the short way and then cut enough off the pointy end so that the potato can stand up.
3. Scoop out the insides of the potatoes, leaving enough intact so the potato holds its shape. Reserve potato flesh. Place potato shells in muffin cups.
4. In a bowl, place reserved potato flesh. Add in butter, salt and pepper, Gruyère cheese, sour cream, broccoli, scallion, and ham. Mix until combined.
5. Stuff mixture into potato shells, mounding on top.
6. Sprinkle tops lightly with paprika.
7. Bake for 25 minutes until heated through and golden on top.
Standing the potatoes on their ends makes them fit perfectly in muffin cups. Play with the stuffing a bit for different flavors. You could use spinach or asparagus instead of broccoli, try different cheeses, or remove the ham.
| CALORIES | 188 calories |
| FAT | 8.1 grams |
| PROTEIN | 7.2 grams |
| SODIUM | 188 mg |
| CARBOHYDRATES | 21.3 grams |
| SUGARS | 1.2 grams |
| FIBER | 2.6 grams |
Makes 12
28 ounces fresh refrigerated pizza dough
1½ cups pizza or spaghetti sauce
12 pieces of pepperoni or topping of your choice
1½ cups shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
Jumbo
