The Muffin Tin Cookbook (36 page)

1. Preheat oven to 450°F and prepare 12 silicone muffin liners by spraying with cooking spray.

2. Melt butter and chocolate in microwave, stirring frequently.

3. Whisk whole eggs, yolks, and sugar until light and thick. Whisk in flour.

4. Temper the egg mixture by adding in a little of the
chocolate-and-butter mixture.

5. Whisk in the remaining chocolate-and-butter mixture.

6. Pour into the muffin cups.

7. Bake for 5–6 minutes, until the edges are set but the centers are very soft.

8. Allow to cool about 5 minutes, then remove the cups from the tin and upend them on plates to serve. Serve with whipped cream or vanilla ice cream.

Regular

1. Preheat oven to 350°F and prepare 9 regular muffin cups by spraying with cooking spray.

2. Mix butter, oil, and sugar in a bowl.

3. Beat in eggs, salt and vanilla.

4. Mix in sour cream, then cake flour.

5. Beat in lemon extract and zest, then divide batter among muffin cups.

6. Bake for about 13 minutes until a cake tester comes out clean.

Regular

1. Preheat oven to 400°F and prepare 18 regular muffin cups with paper liners (tulip liners work well for this recipe).

2. Mix flour, sugar, baking powder, salt, peanut butter, and brown sugar until crumbly. Reserve ½ cup of mixture.

3. Add egg, oil, and milk to the mixture, and combine completely.

4. Add ½ cup chocolate chips and ¼ cup peanut butter chips to mixture, then divide among muffin cups.

5. Mix reserved peanut butter mixture with ¼ cup chocolate chips and ¼ cup peanut chips, then sprinkle on top of cupcakes.

6. Bake for 20 minutes, then turn the heat down to 350°F and bake for another 8 minutes, until a cake tester comes out clean.

Regular

1. Preheat oven to 350°F and line 18 regular muffin cups with paper, foil, or silicone liners.

2. Cream butter and sugar.

3. Take 7 Oreos and open them up. Scrape the filling out and add filling to the batter and mix well. Reserve the outsides of the cookies for frosting.

4. Beat in eggs.

5. Add flour, baking powder, salt, vanilla, sour cream, and milk and combine completely.

6. Take 6 whole Oreos and place them in a ziptop bag and completely crush them, then add to the batter (some small pieces will remain stuck to the inside of the bag; you don’t need to scrape them out). Combine into the batter.

7. Take the remaining 4 whole Oreos and break into 4 or 5 pieces each. Stir into the batter.

8. Divide among muffin cups, and bake for 20−24 minutes, until a cake tester comes out clean. Allow to cool, then frost.

Oreo Frosting

1. Place all ingredients in a food processor and process to completely combine until smooth.

Regular

1. Preheat oven to 400°F and prepare 10 regular muffin cups by spraying with cooking spray.

2. Place milk, cocoa mix, and cocoa powder in a glass measuring cup and heat in microwave until it just comes to a boil, about 1−2 minutes. Whisk until it is completely combined, then allow to cool.

3. Place flour, sugar, baking powder, and salt in a bowl.

4. Mix in milk-cocoa mixture, egg, and oil.

5. Stir in ½ cup mini marshmallows. Divide among muffin cups.

6. Divide remaining marshmallows among the cups, placing on the tops of the muffins.

7. Bake for about 13 minutes until a cake tester comes out clean.

Thank you to my amazing agent, Gina Panettieri, for working faithfully and tirelessly on this project. To the terrific team at Adams Media, including Paula Munier, Jennifer Lawler, Frank Rivera, Matt Glazer, and Casey Ebert, thank you for your help and support in bringing my vision to fruition!

Fred Minnick, you were a joy to work with, and I am grateful to count you as a friend.

Many thanks to my writing friends, who are always, always there for me: Sheryl Kraft, Roxanne Hawn, Claudine Jalajas, Peggy Bourjaily, Kris Bordessa, Donna Hull, Ruth Pennebaker, Alisa Bowman, Christine Gross-Loh, Casey Barber, Kristin Gough, Meredith Resnick, Sarah Henry, Alexandra Grabbe, Debbie Koenig, Kerri Fivecoat-Campbell, Jane Boursaw, Jennifer Margulis, Jeanine Barone, Judy Stock, Melanie McMinn, Stephanie Auteri, Stephanie Stiavetti, Susan Johnston, Vera Marie Badertscher, Belle Wong, and Kerry Dexter. Your support means the world to me.

I need to take a minute to thank everyone who has visited, read, commented on, or just popped in at my blogs. Your interest and support are so important to me, and I appreciate the time you spend with me.

Thanks to everyone at Chakra Communications, Inc., who tested my recipes with enthusiasm and, apparently, extreme hunger bordering on starvation. Now you can have all the recipes for everything you loved!

Mom and Dad, thank you for everything. And to Gai and Gram, who are, I hope, watching over me in my kitchen endeavors, you are always with me.

With love and gratitude to my husband, Terry Sember, without whom this book could not have happened, and who makes everything possible. And to my own in-house muffin mouths, Quinne and Zayne, I love and adore you both. Dinner tonight will not be round.

Brette Sember is the author of
The Parchment Paper Cookbook
(Adams Media) and
The Organized Kitchen
(Adams Media). She blogs about cooking at
www.MuffinTinFood.com
,
www.NoPotCooking.com
, and
www.MarthaAndMe.net
. Visit her website at
www.BretteSember.com
.