Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (9 page)
1. Preheat the oven to 400°F.
2. Prepare 1 regular muffin cup by spraying it or using a muffin cup liner.
3. Place the center of the ham into the middle of the cup, and arrange the edges along the inside of the cup. If it sticks up a bit above the cup, that’s fine.
4. Crack the egg, and place it inside the ham.
5. Season with salt and pepper, and add the cheese.
6. Bake for 15 minutes, until the white of the egg is set.
Using the ham as a cup is a really fun way to serve eggs, and it makes an especially good breakfast for those on a low-carb diet.
| CALORIES | 126 calories |
| FAT | 7.3 grams |
| PROTEIN | 11.9 grams |
| SODIUM | 474 mg |
| CARBOHYDRATES | 1.5 grams |
| SUGARS | 0.2 gram |
| FIBER | 0.4 gram |
Makes 10
¾ cup flour
¾ cup whole wheat pastry flour
1½ teaspoons baking powder
½ cup sugar
¼ teaspoon salt
1 egg
4 tablespoons melted unsalted butter
²⁄³ cup buttermilk
1 tablespoon skim milk
¼ cup brown sugar
½ teaspoon cinnamon
Regular
1. Preheat oven to 350°F and prepare 10 regular muffin cups by spraying them with cooking spray or lining with paper liners.
2. Mix flours, baking powder, sugar, and salt in a bowl. In a separate bowl, mix together egg, melted butter, buttermilk, and skim milk and pour into dry ingredients, mixing well.
3. Divide batter among muffin cups, filling about ²⁄³ full.
4. Mix brown sugar and cinnamon in a small bowl then sprinkle on top of each muffin.
5. Bake about 13 minutes, until a cake tester comes out clean.
Spice yours up by adding 1 tablespoon ground nuts to the topping and/or ¼ teaspoon nutmeg to the dry ingredients. These are best served warm, fresh from the oven with a cup of coffee or tea.
| CALORIES | 184 calories |
| FAT | 5.3 grams |
| PROTEIN | 3.2 grams |
| SODIUM | 155 mg |
| CARBOHYDRATES | 30.4 grams |
| SUGARS | 16.3 grams |
| FIBER | 1.2 grams |
Makes 6
4 eggs
¼ cup skim milk
Salt and pepper to taste
2 teaspoons chopped fresh chives
¹⁄³ cup shredded cheddar, plus a few pinches reserved for topping
¹⁄³ cup chopped prosciutto
1 tablespoon melted unsalted butter
Regular
1. Preheat oven to 350°F.
2. Prepare 6 regular muffin cups. You can cook directly in the cups (spray with cooking spray first) or use foil or silicone liners.
3. Place all ingredients in a bowl and use a fork or whisk to completely combine.
4. Divide among the muffin cups. An ice cream scoop will allow you to divide evenly and get all the ingredients in each scoop.
5. Sprinkle tops with remaining cheese.
6. Bake for 17 minutes until egg is completely cooked.
7. Allow to cool briefly before removing and serving.
Feel free to change up this recipe by substituting different ingredients in this dish. Use different herbs or cheeses, or use bacon or ham instead of prosciutto.
| CALORIES | 102 calories |
| FAT | 7.4 grams |
| PROTEIN | 6.7 grams |
| SODIUM | 106 mg |
| CARBOHYDRATES | 0.9 gram |
| SUGARS | 0.7 gram |
| FIBER | 0 grams |
Makes 8
3 whole wheat English muffins
3 uncooked breakfast sausage links removed from casings
2 eggs
Green part of 1 scallion, chopped
Salt and pepper
¼ cup shredded Monterey Jack cheese
¼ cup heavy cream
½ cup skim milk
Pinch cayenne pepper
⅛ teaspoon thyme
⅛ teaspoon onion powder
Regular
1. Preheat oven to 350°F, and prepare 8 regular muffin cups with foil or silicone liners, sprayed with cooking spray.
2. Tear the English muffins into 1" pieces and place in a bowl.
3. Add other ingredients, and completely combine (you may want to use your hands for this).
4. Divide among muffin cups, and bake for 20−22 minutes, until set and slightly browned.
English muffins add a different and fun texture to this breakfast casserole. You could also make this with ham instead of sausage.
| CALORIES | 129 calories |
| FAT | 6.5 grams |
| PROTEIN | 5.8 grams |
| SODIUM | 215 mg |
| CARBOHYDRATES | 11 grams |
| SUGARS | 1.3 grams |
| FIBER | 1.1 grams |
Makes 24
2 cups quick-cooking oats (uncooked)
1 tablespoon ground flaxseed
1 tablespoon wheat bran
¼ teaspoon salt
½ teaspoon vanilla
¼ cup brown sugar
¾ cup chopped nuts
¼ cup chopped dried fruit (such as apricots)
1 egg white
¼ cup real maple syrup (do not use “pancake syrup”)
4 tablespoons unsalted butter, melted
Mini
1. Preheat oven to 400°F and prepare 24 mini muffin cups by spraying with cooking spray.
2. Mix all ingredients in a bowl, until combined.
3. Divide among muffin cups.
4. Bake for 12−13 minutes until browned around edges and not mushy in the middle.
Chewy, slightly crunchy, and very satisfying, these mini granola bars are wonderful for a breakfast-on-the-go or as a snack. Package them in snack-size zip-top bags for grab-and-go healthy snacks.
| CALORIES | 115 calories |
| FAT | 4.8 grams |
| PROTEIN | 3.2 grams |
| SODIUM | 56 mg |
| CARBOHYDRATES | 15 grams |
| SUGARS | 4.3 grams |
| FIBER | 2 grams |
Makes 6
1 apple, peeled, cored, and chopped
½ cup granola
½ cup plain Greek-style low-fat or fat-free yogurt
½ teaspoon cinnamon
1 tablespoon honey or maple syrup
Regular
