Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (32 page)
1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying with cooking spray.
2. Place all ingredients in a bowl and mix until completely combined.
3. Divide among muffin cups and sprinkle reserved coconut on top.
4. Bake for about 12 minutes until a cake tester comes out clean.
Close your eyes and you could almost be on the beach in Hawaii when you enjoy these tropical muffins. You could add ¼ cup chopped macadamia nuts to this recipe to give some additional crunch, if you like. You can substitute fresh mango for canned, but you need to be sure to reserve juice from it (or buy it separately).
| CALORIES | 120 calories |
| FAT | 3.3 grams |
| PROTEIN | 2.4 grams |
| SODIUM | 193 mg |
| CARBOHYDRATES | 20.4 grams |
| SUGARS | 7.7 grams |
| FIBER | 1.3 grams |
Makes 10
3 slices of bacon
1 cup flour
½ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk
1 egg
3 tablespoons maple syrup
Regular
1. Preheat oven to 400°F and prepare 10 regular muffin cups by spraying with cooking spray.
2. Cook bacon and reserve 1 tablespoon grease.
3. Mix flour, cornmeal, sugar, baking powder, and salt.
4. Mix buttermilk, egg, and bacon grease and add to dry ingredients.
5. Crumble bacon and stir in.
6. Stir in maple syrup.
7. Divide among muffin cups.
8. Bake for 8−10 minutes until a cake tester comes out clean.
These muffins are great for breakfast, but also work for lunch or dinner. The cornmeal gives them a little unexpected crunch.
| CALORIES | 129 calories |
| FAT | 1.9 grams |
| PROTEIN | 3.7 grams |
| SODIUM | 289 mg |
| CARBOHYDRATES | 24.2 grams |
| SUGARS | 9.4 grams |
| FIBER | 0.8 gram |
Makes 12
1 egg
½ cup plus 2 tablespoons skim milk
¼ cup vegetable oil
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buckwheat flour
½ cup flour
1 pear, peeled, cored and chopped (about 1 cup)
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Optional: glaze for topping (see Kiwi Muffins with Glaze, earlier in this chapter)
Regular
1. Preheat oven to 400°F, and prepare 12 regular muffin cups by spraying with cooking spray.
2. Mix egg, milk, oil and sugar, then add dry ingredients.
3. Stir in pear and spices.
4. Divide among muffin cups and bake for about 16 minutes. Drizzle with glaze if desired.
If you like buckwheat pancakes, you’ll love these muffins. Use any variety of pear you have available.
| CALORIES | 157 calories |
| FAT | 5.2 grams |
| PROTEIN | 2.8 grams |
| SODIUM | 192 mg |
| CARBOHYDRATES | 22.3 grams |
| SUGARS | 10.6 grams |
| FIBER | 1.5 grams |
Makes 10
½ cup sugar
½ cup skim milk
¼ cup vegetable oil
1 egg
½ cup flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon salt
²⁄³ cup chopped unsalted pistachios, plus additional unchopped for topping
¹⁄³ cup mini chocolate chips, plus additional for topping
1 teaspoon orange extract
1 tablespoon orange zest
Regular
1. Preheat oven to 400°F and prepare 10 regular muffin cups by spraying with cooking spray.
2. Mix sugar, milk, oil and egg, and add flour, baking powder and salt.
3. Stir in nuts, chocolate chips, orange extract, and zest.
4. Divide among muffin cups and place 3–4 whole unshelled pistachios on top of each, as well as ¼ teaspoon chocolate chips.
5. Bake for about 13 minutes until a cake tester comes out clean.
The unexpected combination of pistachios, orange, and chocolate chips, makes these muffins winners.
| CALORIES | 243 calories |
| FAT | 11.2 grams |
| PROTEIN | 4.5 grams |
| SODIUM | 220 mg |
| CARBOHYDRATES | 31.7 grams |
| SUGARS | 15.6 grams |
| FIBER | 2.2 grams |
Makes 16
¾ cup chopped walnuts, plus about 16 walnut halves
3 tablespoons maple syrup
1½ cups sugar
1 cup canned pumpkin (not pumpkin pie filling)
½ cup water
½ cup vegetable oil
2 eggs
1 cup flour
½ cup plus 2 tablespoons whole wheat pastry flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
Optional: glaze for topping (from Kiwi Muffins with Glaze, earlier in this chapter)
Regular
1. Preheat oven to 400°F. Mix walnuts and maple syrup on a baking sheet that’s been sprayed with cooking spray, spreading them out evenly and keeping the whole walnuts to one side.
2. Bake about 8−10 minutes, stirring frequently, until nuts are toasted and browned and syrup has hardened on them. Allow to cool.
3. Mix sugar, pumpkin, water, oil and eggs with a mixer.
4. Mix in both flours, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg.
5. Stir in walnut pieces, reserving the halves.
6. Prepare 16 regular muffin cups by spraying with cooking spray.
7. Divide batter among muffin cups.
8. Divide walnut halves among the tops of the muffins and bake for about 15 minutes until a cake tester comes out clean. Drizzle with glaze, if desired.
This will quickly become one of your standard fall dishes once you taste the deep rich flavor and experience the moistness of these muffins.
| CALORIES | 240 calories |
| FAT | 10.9 grams |
| PROTEIN | 3 grams |
| SODIUM | 183 mg |
| CARBOHYDRATES | 33 grams |
| SUGARS | 21.7 grams |
| FIBER | 1.6 grams |
Desserts
Muffin tins are, of course, perfect for making cupcakes, but they also can make mini pies and mini versions of many of your other favorite treats. Think of them as a vehicle to create individual dishes, and you’ll see that the choices are endless.
Makes 6
6 chocolate wafers
1 cup vanilla frozen yogurt or ice cream
6 vanilla wafers
1 cup chocolate frozen yogurt or ice cream
1 tablespoon rainbow sprinkles
Regular
1. Place 6 foil or silicone muffin cup liners in a regular muffin tin.
2. Place a chocolate wafer at the bottom of each.
3. Soften the vanilla frozen yogurt or ice cream, and spread on top of the wafer, smoothing it out.
4. Place in the freezer for 30 minutes.
5. Place a vanilla wafer in each cup.
6. Soften the chocolate frozen yogurt or ice cream, and spread that on top, smoothing it out.
7. Top with sprinkles.
8. Freeze for at least 1 hour, until hardened.
This fun dessert is incredibly versatile. You can use any flavors of frozen yogurt or ice cream you like. If you prefer two layers of chocolate wafers, do that. You can top this with whipped cream or a dab of chocolate sauce instead of sprinkles.
| CALORIES | 128 calories |
| FAT | 4.1 grams |
| PROTEIN | 2.5 grams |
| SODIUM | 98 mg |
| CARBOHYDRATES | 20.7 grams |
| SUGARS | 13.1 grams |
| FIBER | 1 gram |
Makes 12 Regular
4 nectarines, peeled and cut into thin slices
Crumb Topping
1 stick unsalted butter
1 cup whole wheat pastry flour
1 cup brown sugar
¹⁄8 teaspoon salt
1 teaspoon cinnamon
Regular
1. Preheat oven to 350°F.
2. Place 12 foil or silicone liners in a regular muffin tin.
3. Divide fruit among the cups.
Crumb Topping
1. Pulse remaining ingredients in a food processor until they resemble coarse meal.
2. Fill the cups with the topping. You may not need all of it, and can freeze remaining topping for use at another time.
3. Bake for 15 minutes, until lightly browned on top and nectarines are soft.
Use this basic crisp recipe for any fall fruit, such as peaches, apples, or pears.
| CALORIES | 108 calories |
| FAT | 3.7 grams |
| PROTEIN | 1.1 grams |
| SODIUM | 15 mg |
| CARBOHYDRATES | 17.8 grams |
| SUGARS | 12.6 grams |
| FIBER | 1.4 grams |
Makes 12
12 chocolate wafers
8 ounces light cream cheese
1 cup sugar
2 eggs
½ cup light sour cream
½ teaspoon vanilla
1 teaspoon orange zest
¼ cup flour
Pinch of salt
Topping
½ cup light sour cream
4 tablespoons strawberry jam
6 large strawberries, cleaned, hulled, and sliced
Regular
1. Preheat oven to 325°F.
2. Prepare 12 regular muffin cups with foil or silicone liners.
3. Place 1 wafer in the bottom of each cup.
4. Beat the cream cheese and sugar in a bowl on medium until smooth.
5. Beat in eggs on medium until combined.
6. Beat in sour cream, vanilla, and zest on medium until combined.
7. On low, beat in flour and salt until combined.
8. Divide the mixture among the cups.
9. Bake for 35 minutes until cheesecake is set.
10. Make topping: Stir sour cream and 2 tablespoons of jam together in a small bowl. Spread on top of the cheesecakes and return to the oven for 5 more minutes. Remove from oven and allow to cool.
11. Melt the remaining 2 tablespoons jam in the microwave.
12. Fan the strawberry slices out on top of the cheesecakes and brush with the melted jam.
You can use blueberry jam and blueberries instead of the strawberry jam and strawberries for a different flavor, or try using a gingersnap in place of the chocolate wafer.
| CALORIES | 197 calories |
| FAT | 6.1 grams |
| PROTEIN | 3.9 grams |
| SODIUM | 169 mg |
| CARBOHYDRATES | 31.1 grams |
| SUGARS | 23.2 grams |
| FIBER | 0.5 gram |
Makes 6
1 refrigerated pie crust
4 peaches, peeled, pitted, and thinly sliced
2 tablespoons sugar
⅛ teaspoon nutmeg
1 tablespoon flour
1 tablespoon plus 1 teaspoon heavy cream
6 tablespoons Crumb Topping (see Nectarine Crisp with Crumb Topping, earlier in this chapter)
Regular
1. Preheat the oven to 350°F and prepare 6 regular muffin cups.
2. Follow instructions in “Using Pie Crusts” in the Introduction to prepare pie crusts. Place in cups.
3. Mix peaches and other ingredients in a bowl, then divide among the cups.
4. Top each with 1 tablespoon crumb topping.
5. Bake for about 27 minutes, until browned and bubbling. Allow to cool before removing from cups.
Better than your average peach pie, the addition of cream takes this pie to a whole new level.
| CALORIES | 243 calories |
| FAT | 10.8 grams |
| PROTEIN | 2 grams |
| SODIUM | 166 mg |
| CARBOHYDRATES | 36.8 grams |
| SUGARS | 17.9 grams |
| FIBER | 1.9 grams |
Makes 18
2 sticks unsalted butter
1 cup dark brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
1¼ cups whole wheat pastry flour
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chocolate chips
1 cup chopped nuts (optional)
Regular
1. Preheat the oven to 350°F, and prepare 18 regular muffin cups by spraying them with cooking spray.
2. Cream unsalted butter and sugar in a large bowl.
3. Beat in eggs and vanilla.
4. Beat in flours, salt, and baking soda.
5. Fold in chocolate chips and nuts (if using).
6. Using a cooking dough scoop, drop 2 scoops plus about a teaspoon of dough into each cup.
7. Using your fingers or a small spoon, press the dough around inside the cups, so that it comes up to the top edges in the shape of the cup.
8. Bake 20−25 minutes, until the cups are lightly browned. Note that as you bake them they will puff up, filling the entire cup, but by the time they are done, they will deflate.
9. Allow to cool completely.
10. Use a knife to loosen the cookie cups, then remove.
These cookie cups are very versatile. Fill them with a filling of your choice, such as frosting and sprinkles, pudding, mousse, whipped cream, or fresh sliced fruit.
| CALORIES | 361 calories (includes nuts) |
| FAT | 19.3 grams |
| PROTEIN | 5 grams |
| SODIUM | 262 mg |
| CARBOHYDRATES | 42.6 grams |
| SUGARS | 28.5 grams |
| FIBER | 1.7 grams |
Makes 18
½ cup cocoa powder
1 cup Miracle Whip Light
1 cup sugar
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
2 teaspoons baking soda dissolved in 1 cup boiling water
Easy Buttercream Frosting
1 stick unsalted butter
2 cups powdered sugar
½ teaspoon vanilla
1 tablespoon heavy cream
–12 Mini
