The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!
Brette Sember, Melinda Boyd
Muffin Tins—They're not only for truffles Anymore
There's not anything you cannot make in a muffin tin—and we are not conversing only tarts. All you wish is a muffin tin, paper liners, and this inventive, specific cookbook, and you may whip up scrumptious dishes which are as effortless to arrange and function they're strong to eat!
From quick-serve appetizers and aspects to gourmand entrees and muffins, you will find an awesome number of mouthwatering strategies to your eating excitement, including:
- Shrimp truffles with Cilantro Lime Dipping Sauce
- Egg Crescent Pockets
- Deep-Dish Pizza Cups
- Cornmeal-Crusted Mustard chook with candy Potato Coins
- Duchess Potatoes
- Zucchini, Corn, and Tomato Cups
- Mini Ice-Cream Cakes
the easiest half (besides the tasty goodness!): it truly is quickly, effortless, mess-free, and offers integrated element keep watch over. young children will like to assist you make them—like cupcakes, basically greater in your family!—and leftovers are as effortless as popping the muffin-meal into the microwave.
It simply does not get any higher than The Muffin Tin Cookbook . . . your subsequent memorable meal is simply a muffin tin away!
Over shaved ice for a deal with. you could alternative one other fruit syrup should you want. energy 88 energy fats 1.2 grams PROTEIN 15.4 grams SODIUM 128 mg CARBOHYDRATES 3.5 grams SUGARS 2.6 grams FIBER 0.4 gram shrimp and pesto in phyllo Makes 6 6 sheets of phyllo dough ½ pound uncooked shrimp, wiped clean and chopped ¼ cup pesto sauce usual 1. Preheat oven to 400°F and spray 6 usual muffin cups with cooking spray. 2. slicing via all 6 sheets of phyllo, create 6 squares that.
Pound shrimp, peeled 1 teaspoon clean rosemary 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon cornstarch 1 tablespoon chopped clean parsley Jumbo 1. deliver water to a boil then upload cornmeal and sprint of salt. lessen warmth to low and simmer for roughly quarter-hour, until eventually thick. 2. Stir in 1 tablespoon butter. Take off warmth and set polenta apart. three. Preheat oven to 400°F and get ready 6 jumbo muffin cups with silicone or foil liners. four. Divide polenta between cups, filling.
Gingerroot Salt and pepper Jumbo 1. Preheat oven to 400°F and get ready four jumbo muffin cups via spraying with cooking spray. 2. Soak rice paper wrappers in hot water till pliable. three. position 1 wrapper in each one cup, urgent all the way down to comply with the form of the cup. four. combine edamame, oil, ginger, salt and pepper in a bowl and divide one of the cups. five. Bake for eight mins until eventually cooked via. energy ninety eight energy fats 1.2 grams PROTEIN 8.1 grams SODIUM forty mg CARBOHYDRATES 13.7 grams SUGARS.
Tablespoon olive oil 1 tablespoon heavy cream 1 garlic clove, minced ¹⁄³ medium zucchini, chopped ¼ medium onion, chopped Mini or typical 1. Preheat oven to 400°F. 2. organize both mini or ordinary cups through spraying with cooking spray. three. combine all materials jointly good. four. Divide one of the cups and bake for 12 mins for mini muffin cups or 18 mins for normal until eventually a little bit browned. Make this in mini muffin cups for an appetizer. a good way to make this recipe and not using a lot of.
Makes 12 12 sea scallops, washed, wiped clean, and dried 1 garlic clove, chopped ¼ teaspoon grated clean gingerroot 2 teaspoons lime juice 2 tablespoons olive oil 1 teaspoon tamari sauce (or soy sauce) Salt and pepper, to style Mini 1. Preheat oven to 400°F, and get ready a 12-cup mini muffin tin by means of spraying it with cooking spray. 2. position 1 scallop in each one cup. three. combine different elements and spoon over the scallops. four. Bake for 4–5 mins, until eventually the scallops are cooked via. Serve.