3 tasty recipes with muffin cups


A muffin tin revolution is underway.

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A muffin tin revolution is underway. My Christmas column contained a turkey recipe as well as a recipe for individual servings of stuffing cooked and served in a standard 12 cup muffin pan. It was a big hit on the buffet table, not only for adults, but also for children. So I was delighted to see Matt Kadey’s cookbook, Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts, published by Ulysses Press, which shows how to prepare perfectly proportioned dishes.

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“Cooking in muffin tins has many benefits,” says Kadey. “It’s fast and furious, and can dramatically reduce cooking time, and it’s great for portion control.”

You can take almost any baked recipe and divide the portions into a muffin tin instead of the bakeware called for in a recipe. For breakfast, you can make a batch the night before and store them in the fridge and reheat them before you go out in the morning. It’s also easier to transport for potlucks or picnics.

If you have leftover chili, pasta sauce, chicken broth, or tomato paste, you can divide them up and instead of tossing them in a zip lock bag or plastic container, you can freeze until solid in muffin tins. They will thaw faster than a huge sub-zero chunk of food.

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Baked eggs in prosciutto cups

Prosciutto, thinly sliced ​​raw ham, is a wonderful alternative to bacon in this recipe. This breakfast recipe can also anchor an evening meal. Serve with crusty bread to dip in the runny yolks.

12 thin slices of prosciutto

2 tbsp. 2 tbsp (25 mL) whole grain mustard or Dijon mustard

1/4 cup (50 mL) finely chopped basil

1/3 cup (75 mL) parmesan cheese

6 large eggs

Chopped fresh chives, for garnish

Salt and pepper

Preheat the oven to 375 degrees F.

Grease six muffin cups with oil or butter and line each with two slices of prosciutto, enough to completely cover the bottom and sides. Spread mustard on bottom of prosciutto-lined cups and top with basil and cheese. Lightly press down on the cheese to make room for the eggs.

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Gently crack an egg into each cup of prosciutto. Season the tops of the eggs with salt and pepper. Place the muffin tin on a baking sheet to catch any egg overflow. Bake until egg whites are set but yolks are slightly runny, about 17 minutes. Leave to cool for five minutes before unmolding.

Garnish with fresh chives.

Makes 6 cups of egg prosciutto.

Mini macaroni and cheese

8 oz (1 cup) whole grain macaroni (elbow pasta)

1 1/2 cups (375 ml) grated cheddar cheese

1/2 cup (125 ml) plus 2 tbsp. grated parmesan cheese, DIVIDED

2 large eggs

3/4 cup (175 ml) low-fat milk

1/3 cup (75 mL) low-fat plain yogurt, preferably Greek style

1/2 cup (125 mL) sun-dried tomatoes

2 tbsp. (25 mL) chopped chives

1/4 tsp. 1/2 tsp (1 mL) cayenne pepper (optional)

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1 C. 1 tbsp (15 mL) grainy mustard or Dijon

1/4 tsp. (1 ml) black pepper

2 tbsp. (25ml) butter

¾ cup (175 mL) panko (Japanese) breadcrumbs

Cook macaroni according to package directions until al dente. Preheat oven to 375 degrees F. Drain pasta, return to pot and stir in cheddar cheese and ½ cup Parmesan. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add egg mixture to pasta mixture along with sun-dried tomatoes, chives, mustard, salt and pepper and mix well. Divide the mixture into 12 muffin cups. Heat the butter in a medium skillet over medium heat. Stir in breadcrumbs and cook until golden brown, stirring regularly. Stir the remaining 2 tablespoons Parmesan into the toasted breadcrumbs, sprinkle over the pasta mixture and bake until set, about 15 minutes. Leave to cool for five minutes before unmolding.

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Makes 12 macaroni muffins.

Cappuccino cups

This refreshing coffee, chocolate and pecan ice cream is the perfect end to a rich meal.

1 cup (250 mL) chocolate wafer crumbs

2 tbsp. (25ml) butter

1 pint (500 ml) cappuccino or coffee flavored ice cream, slightly softened

2 oz (56 g) dark chocolate, cut into pieces

1/3 cup (75 mL) chopped pecans

1 C. 1/2 tsp (5 mL) vanilla extract

1/4 tsp. (1 ml) ground cinnamon

1/4 tsp. (1 ml) ground nutmeg

2 tbsp. (25 ml) cocoa nibs (optional)

Line 12 medium muffin cups with paper cups. In a medium bowl, combine chocolate crumbs and butter. Spoon mixture into prepared muffin tins. Press down to compact the content.

In a second medium bowl, combine ice cream, dark chocolate, pecans, vanilla extract, cinnamon and nutmeg. Pour the mixture into the muffin cups over the breadcrumb crust. Sprinkle the top with cocoa nibs, if using. Freeze until solid, about 3 hours. Unmold the cappuccino cups (leaving the paper liners on) and store in zip lock bags in the freezer.

Makes 12 muffin cups.

Kitchen Tip: Line Muffin Pans for Non-Stick Baking

Greasing muffin pans when cooking egg dishes with a moderate amount of oil or butter can often prevent serious sticking, especially egg dishes such as frittatas. Another option to prevent sticking is paper cupcake liners. Or you can improvise with parchment paper cut into squares, giving the items an elegant presentation.

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