The Muffin Tin Cookbook (8 page)

2. Place all ingredients (except crackers) in food processor and process until completely puréed and combined.

3. Divide among muffin cups and bake for 15 minutes. Serve with crackers, toast points, or toasted pita triangles.

Mini

1. Preheat oven to 400°F and prepare 21 mini muffin cups by spraying with cooking spray.

2. Place noodles, cream, and salt and pepper in food processor and process until noodles are finely chopped and a paste forms.

3. Divide noodle mix among cups, placing about 1 tablespoon in each. Press to cover the bottoms and sides.

4. Wash out the food processor, then place remaining ingredients in it and process until completely combined.

5. Divide among cups.

6. Bake for 18 minutes until heated through and slightly bubbly and browned.

hot nuts 

Mini

1. Preheat oven to 400°F and prepare 9 mini muffin cups with foil or silicone liners.

2. Mix all ingredients in a bowl then divide among muffin cups.

3. Bake for 10 minutes until nuts are shiny and slightly darkened in color.

Regular

1. Preheat oven to 400°F and prepare 9 regular muffin cups with silicone liners. Spray liners with cooking spray.

2. Mix all ingredients together (except crackers) and divide among muffin cups.

3. Bake for 12−15 minutes, until bubbly. Serve with crackers, toast points, or toasted pita triangles.

Mini

1. Preheat oven to 400°F and prepare 24 mini muffin cups by spraying with cooking spray.

2. Place flour, butter, baking powder, pepper, cayenne, and salt in the food processor and combine until it resembles coarse meal.

3. Add egg white and cheeses and pulse until dough forms.

4. Divide dough among the bottom of the muffin tins and press to make a coin shape.

5. Mix egg yolk with 1 tablespoon water and brush the tops of the coins.

6. Bake for 15 minutes until golden brown around the edges.

Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check
Chapter 8
, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts.

Regular

1. Preheat oven to 375°F.

2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray.

3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction.

4. Take half a piece of ham and fold it so it fits inside the liner.

5. Place the goat cheese on top of the ham, and add a pinch of thyme.

6. Crack an egg and place it in the liner.

7. Sprinkle with salt and pepper to taste.

8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan.

Regular

1. Preheat oven to 400°F and prepare as many regular muffin cups as you have slices of bread by spraying with cooking spray.

2. Whisk all other ingredients together in a bowl.

3. Drop 5 or 6 slices of bread into the bowl, and allow them to soak for about 30 seconds, flipping halfway through.

4. Place 1 slice in each muffin cup. Repeat process for remaining slices.

5. Divide any remaining egg mixture among the muffin cups evenly by spooning over the top of the toast.

6. Bake for 12−15 minutes, rotating muffin pans halfway through, until lightly browned.

Jumbo

1. Preheat oven to 400°F, and prepare 2 jumbo muffin cups with paper liners.

2. Spread the goat cheese on the bagel halves and place one half, cheese side up, in each tin.

3. Crumble the sausage on top, pressing into the goat cheese.

4. Place 1 tomato slice on top of each.

5. Break the Swiss cheese into 4 quarters and place 2 on each sandwich. Top with remaining bagel halves.

6. Bake for 15 minutes or until bagel is slightly browned and filling is hot.

Regular

1. Cook grits according to package instructions.

2. Preheat oven to 375°F, and prepare 12 regular muffin cups with foil or silicone liners.

3. Mix cream and eggs. Stir a few tablespoons of hot grits into the cream-and-eggs mixture to temper it, then stir the cream-and-eggs mixture into the remaining grits.

4. In a skillet over medium-high heat, cook onion and mushrooms in the butter, until mushrooms cook down and are soft.

5. Add sausage to mushroom mix and cook, stirring to break up the sausage, until it is cooked through.

6. Add sausage-mushroom mixture to grits. Salt and pepper to taste.

7. Stir in cheese and dry mustard, then divide among muffin cups.

8. Bake for about 23 minutes, until the cups are set and turning lightly brown on top.

Regular

1. Preheat oven to 400°F, and prepare 8 regular muffin cups.

2. Place one crescent roll in each cup, with the thin pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing it and the bottom edge so the entire cup is lined.

3. Mix cream cheese, sugar, vanilla, and egg yolk, until completely combined.

4. Divide cream cheese mixture among cups and use your thumb or a spoon to create a big indent in the middle of each.

5. Place about ½ to ¾ tablespoon strawberry jam in each indentation.

6. Bake for 10−12 minutes, until filling is set and roll is golden brown.

Regular