Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (30 page)
1. Preheat oven to 400°F and prepare 20 regular muffin cups by spraying with cooking spray.
2. Spread mustard on one side of each slice of bread and pair them up so you have 20 pairs.
3. Place the tomato slices on paper towels to dry them, then place 1 on each sandwich.
4. For each sandwich, take ½ piece of Swiss cheese and fold in half, then place on top of tomato. Top with remaining piece of bread.
5. Place 1 sandwich in each muffin cup and spray the tops of the sandwiches with cooking spray.
6. Bake for about 5 minutes, until the cheese just melts and the tops of the sandwiches are golden brown.
This recipe is perfect for customizing, so try making it with ham added to each sandwich or with a different type of cheese. You can easily make up tons of these if you’re feeding a large number of people.
| CALORIES | 137 calories |
| FAT | 4.1 grams |
| PROTEIN | 7.2 grams |
| SODIUM | 172 mg |
| CARBOHYDRATES | 17.2 grams |
| SUGARS | 1.2 grams |
| FIBER | 0.8 gram |
Makes 9
¼ cup sugar
½ cup crunchy peanut butter
1 egg
¼ cup buttermilk
1 tablespoon light cream cheese
¼ cup skim milk
1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped peanuts, plus whole peanuts for topping
3 tablespoons jelly or jam (any type you prefer)
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
2. Beat sugar and peanut butter until combined, then add egg, buttermilk, cream cheese and milk.
3. Beat in dry ingredients, then stir in peanuts.
4. Divide into 9 balls.
5. Use your thumb or finger to create a deep hole and place 1 teaspoon jelly in each hole.
6. Seal up the hole and place seam side up in the cups.
7. Lightly press 2−3 whole peanuts on top of each.
8. Bake for 12 minutes until a cake tester comes out clean.
I like to use grape jelly in these muffins, but other varieties will work well. Slightly underbake these, and you will get a very soft peanut-buttery texture in the center. To make these even healthier, look for trans-fat-free peanut butter; if you’re concerned about your sodium intake, look for unsalted peanut butter.
| CALORIES | 275 calories |
| FAT | 12.4 grams |
| PROTEIN | 9.1 grams |
| SODIUM | 292 mg |
| CARBOHYDRATES | 32.2 grams |
| SUGARS | 11.3 grams |
| FIBER | 2.5 grams |
Makes 6
2 cups flour
3 teaspoons baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, frozen
2 teaspoons dried rosemary
⅔ cup buttermilk
Regular
1. Preheat oven to 450°F and prepare 6 regular muffin cups.
2. Place flour, baking powder, and salt in a bowl.
3. Use a cheese grater to grate the butter into the bowl.
4. Rub dry ingredients into butter with your fingers until combined.
5. Stir in rosemary and buttermilk, using your hands.
6. Divide among muffin cups.
7. Bake for 12 minutes until biscuit is completely set.
If you don’t have time to freeze your butter, you can cut refrigerated butter into small cubes and use a pastry cutter to combine it with the dry ingredients.
| CALORIES | 253 calories |
| FAT | 10 grams |
| PROTEIN | 5.3 grams |
| SODIUM | 365 mg |
| CARBOHYDRATES | 33.9 grams |
| SUGARS | 1.7 grams |
| FIBER | 1 gram |
Makes 12
1 egg
1¼ cups skim milk
¹⁄³ cup olive oil
1 cup flour
1 cup whole wheat pastry flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon dried basil
1 teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
¹⁄³ cup grated Parmesan cheese, plus 2 tablespoons for topping
5 ounces (½ a package) frozen spinach, defrosted and squeezed dry
Regular
1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying with cooking spray.
2. Mix egg, milk, and oil in a large bowl.
3. Add flours, sugar, baking powder, basil, onion powder, garlic powder, salt, pepper, and Parmesan cheese and stir until well combined.
4. Add spinach and stir until combined
5. Fill muffin cups about ¾ full and sprinkle the remaining 2 tablespoons cheese on top of the muffins.
6. Bake for 12 minutes until a cake tester comes out clean.
People aren’t used to eating green muffins, but this one will surely delight when they experience the burst of delicious flavors contained inside.
| CALORIES | 167 calories |
| FAT | 7.6 grams |
| PROTEIN | 5.3 grams |
| SODIUM | 331 mg |
| CARBOHYDRATES | 18.7 grams |
| SUGARS | 2.5 grams |
| FIBER | 1.7 grams |
Makes 12
1½ cups flour
2 teaspoons baking powder
½ cup sugar
½ teaspoon salt
1 egg
¼ cup vegetable oil
½ cup skim milk
4 kiwis, peeled and thinly sliced, then quartered
⅛teaspoon nutmeg
Glaze
1 cup powdered sugar
2 tablespoons plus 1 teaspoon milk
Regular
1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying with cooking spray.
2. Mix flour, baking powder, sugar, and salt together in a bowl. Then add egg, oil, and milk.
3. Stir in kiwis and nutmeg.
4. Divide among muffin cups, and bake for 12−15 minutes until cake tester comes out clean.
Glaze
1. Completely combine all ingredients in a bowl, then drizzle over the tops of the muffins. Serve.
Kiwis are an unusual fruit to add to muffins, but when you taste these you’ll wonder why more people haven’t tried it. Be sure your kiwis are nice and ripe (they will be slightly soft to the touch) for the best flavor.
| CALORIES | 154 calories |
| FAT | 5.1 grams |
| PROTEIN | 2.7 grams |
| SODIUM | 190 mg |
| CARBOHYDRATES | 24.3 grams |
| SUGARS | 11 grams |
| FIBER | 1.1 grams |
Makes 12
1½ cups flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded sharp cheddar cheese
¼ cup fresh chopped chives
1 cup buttermilk
3 tablespoons softened unsalted butter
2 ounces softened light cream cheese
2 eggs
1 tablespoon water
Regular
1. Preheat oven to 350°F and prepare 12 regular muffin cups by spraying with cooking spray.
2. Mix dry ingredients, including cheddar and chives, in a bowl. Add in buttermilk, butter, cream cheese, and 1 egg, and knead with your hands until completely combined.
3. Divide among muffin tins, gently pressing into the tins.
4. Beat remaining egg with water and brush tops of muffins with the mixture.
5. Bake for 25 minutes until a cake tester comes out clean.
Cheese and chives makes these individual soda breads interesting. These are great with just a salad or as an accompaniment to grilled fish.
| CALORIES | 170 calories |
| FAT | 7.7 grams |
| PROTEIN | 6.8 grams |
| SODIUM | 248 mg |
| CARBOHYDRATES | 17.3 grams |
| SUGARS | 1.6 grams |
| FIBER | 0.9 gram |
