The Muffin Tin Cookbook (28 page)
Read The Muffin Tin Cookbook Online
Authors: Brette Sember
Makes 12
8 ounces baby carrots
¼ large shallot, peeled
1 tablespoon olive oil
½ teaspoon grated fresh gingerroot
Salt and pepper to taste
2 tablespoons orange juice
2 ounces light cream cheese
¼ cup panko
Mini
1. Preheat oven to 400°F and prepare 12 mini muffin cups by spraying with cooking spray.
2. Place carrots and shallot in the food processor and pulse until finely chopped.
3. Put olive oil in a sauté pan and add carrot-shallot mix.
4. Add ginger, salt, pepper, and orange juice.
5. Cook over medium-high heat until vegetables are softened.
6. Turn off the heat and stir in cream cheese until completely melted and combined, then stir in panko.
7. Divide among the cups and bake for 15 minutes until slightly browned at the edges and set in the middle.
Panko is Japanese-style bread crumbs and can often be found gluten-free. Not all panko is gluten-free though, so be sure to check the labels if this is a requirement for you.
| CALORIES | 32 calories |
| FAT | 1.8 grams |
| PROTEIN | 0.6 gram |
| SODIUM | 52 mg |
| CARBOHYDRATES | 2.7 grams |
| SUGARS | 1.4 grams |
| FIBER | 0.6 gram |
Makes 9
1½ cups cooked peas, plus ½ cup reserved
2 tablespoons cream
Salt and pepper
1 tablespoon unsalted butter
2 slices deli ham, chopped
Green part of 1 scallion, chopped
1 teaspoon cornstarch
3 tablespoons Parmesan cheese
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups with silicone or foil liners.
2. Place hot peas in a bowl and smash them.
3. Mix in cream, salt, pepper, and butter.
4. Stir in reserved peas, ham, scallion, and cornstarch.
5. Divide among muffin cups and top with Parmesan cheese.
6. Bake for 15 minutes until heated through and slightly set.
This is my take on British mushy peas, and is definitely more flavorful and has lots more texture than the original dish.
| CALORIES | 69 calories |
| FAT | 3.4 grams |
| PROTEIN | 3.6 grams |
| SODIUM | 149 mg |
| CARBOHYDRATES | 5.9 grams |
| SUGARS | 1.7 grams |
| FIBER | 2.1 grams |
Makes 9
Green part of 1 scallion, chopped
8 baby carrots, cut into thin rounds
2 cups broccoli florets
1 cup bean sprouts
1 small garlic clove, chopped
¼ cup bottled stir-fry sauce
1 teaspoon tamari sauce
1 tablespoon olive oil
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups with foil or silicone liners
2. Place all ingredients in a bowl and toss to coat.
3. Divide among the cups, scraping bowl with a rubber scraper to get all the sauce.
4. Bake for 20 minutes until vegetables are cooked.
Enjoy your stir-fry without all the stirring when you make it in muffin cups. The beauty of stir-fry is that you can throw in any vegetables you happen to have hanging around. Try it with snow peas, cauliflower, bok choy—anything!
| CALORIES | 41 calories |
| FAT | 1.6 grams |
| PROTEIN | 1.3 grams |
| SODIUM | 290 mg |
| CARBOHYDRATES | 5.9 grams |
| SUGARS | 2.7 grams |
| FIBER | 1.6 grams |
Makes 8
2 teaspoons brown sugar
4 teaspoons Wondra flour
1 teaspoon salt
⅛ teaspoon onion powder
4 medium tomatoes, peeled (see sidebar), seeded, chopped
4 tablespoons melted unsalted butter
¼ teaspoon ground pepper
2 fresh basil leaves, chopped, plus 8 whole small leaves reserved for garnish
Regular
1. Preheat the oven to 400°F and prepare 8 regular muffin cups with silicone liners.
2. Mix all ingredients in a bowl.
3. Divide among muffin cups and bake for 27−30 minutes, until bubbling.
4. Garnish each with a small basil leaf before serving.
To easily peel tomatoes, drop them into a pot of boiling water for about 30 seconds. Allow to cool, and the skins will slip right off.
| CALORIES | 70 calories |
| FAT | 5.4 grams |
| PROTEIN | 0.7 gram |
| SODIUM | 294 mg |
| CARBOHYDRATES | 4.5 grams |
| SUGARS | 2.7 grams |
| FIBER | 0.8 gram |
Makes 10
3 slices prosciutto
2 unbaked refrigerated pie crusts
1 can baked beans (1 pound, 4 ounces)
¼ cup ketchup
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
1 tablespoon brown sugar
For slaw:
4 cups shredded cabbage slaw
½ cup light mayonnaise
3 teaspoons sugar
2 tablespoons heavy cream
2 teaspoons cider vinegar
Regular
1. Preheat oven to 400°F.
2. Place prosciutto slices on a greased baking sheet and bake for about 8 minutes, until crisp.
3. Prepare 10 regular muffin cups.
4. Follow the instructions in “Using Pie Crusts” in the Introduction to prepare the pie crust dough. Make 10 pie crusts and place in cups.
5. Mix baked beans, ketchup, vinegar, Worcestershire, mustard, and brown sugar in a bowl.
6. Crumble in the prosciutto and mix.
7. Divide among muffin cups and bake 20−25 minutes until bubbly.
8. To make the slaw, place the cabbage, mayonnaise, sugar, cream, and cider vinegar in a bowl. Mix. Refrigerate until ready to serve.
9. Top each pie with slaw before serving.
Serve these for a summer supper and your dinner guests will be wowed by how pretty they are. You can use any kind of slaw you like for this recipe, but I like to buy packaged rainbow slaw, which includes broccoli and carrots.
| CALORIES | 290 calories |
| FAT | 14.1 grams |
| PROTEIN | 6.1 grams |
| SODIUM | 715 mg |
| CARBOHYDRATES | 35 grams |
| SUGARS | 9.9 grams |
| FIBER | 3.1 grams |
Makes 6
1 cup green beans, trimmed and cut into 1” pieces
½ cup sliced mushrooms
1 tablespoon basting oil (see sidebar)
Salt and pepper
½ teaspoon Worcestershire sauce
Regular
Preheat oven to 400°F and prepare 6 regular muffin cups by lining with foil or silicone liners.
Toss beans, mushrooms, oil, salt, pepper and Worcestershire sauce in a bowl, then divide among the cups.
Bake for 25 minutes until beans are tender.
Basting oil is oil flavored with herbs and seasonings. You can make your own by mixing 1 cup of olive oil with 2 teaspoons of any dried herbs and allowing it to soak for a few hours, so the flavors infuse.
