Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts by Matt Kadey

  • Baked eggs in prosciutto cups (page 14)

    from Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts Muffin Tin Chef by Matt Kadey

    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: prosciutto; grainy mustard; basil; Parmesan cheese; eggs; chives
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Notes about this book

  • Breadcrumbs on November 25, 2012

    Quinoa-Mushroom Cakes w Sriracha Aioli – p. 100 – Delicious! Obviously it’s the eggs that act as a binding agent but there really isn’t that much egg relative to the other ingredients. I believe this led to the only issue I had with this recipe. While the cakes emerged from the oven in good form, it only took one pass of the fork to cause the portion of quinoa to fall apart. I suspect this is why the author suggests that the Sriracha aioli be served atop. The earthiness of the quinoa and mushrooms were balanced by the sweetness of the onion and carrot. We all agreed that the sauce worked really well with the dish and I especially liked the textural contrast the walnuts brought to the mix. They also echoed the nuttiness of the quinoa. I’d make these again but I don’t think they’re idea for work lunches as I’d worry about how well they’d travel given their propensity to break apart. Btw, I used lime juice vs lemon. Photos here: http://chowhound.chow.com/topics/876223#7731120

  • Breadcrumbs on November 19, 2012

    Baked Oatmeal - p. 22 - Terrific! I loved the variety of ingredients it included and wish I’d been able to find chia seeds at the supermarket as I’m always happy to add them to our meals. I used flax seeds instead and though the author suggests that ground flax seeds be used, mine were whole and the dish didn’t seem to suffer for it. I opted just to top w some cinnamon-flavoured maple sugar. FYI, I used muffin tin liners and gave them a quick spritz w butter-flavoured cooking spray.The finished oatmeal cakes were a delight. Sweetened only by the fruit and the dusting of sugar atop they were definitely not overly sweet like so many oatmeal breakfast breads or muffins. The cakes are quite dense and filling. I loved the variety of textures in the dish was surprised about how moist they were. The egg mixture provides a custardy flavour and textural element to the dish, somewhat l like that in a bread pudding. Photos here:http://chowhound.chow.com/topics/876223#7720248

  • ccav on November 17, 2012

    Baked Oatmeal, pg. 22. Made these hoping for portable, filling breakfast/snacks. They did not disappoint! Very satisfying, I ate one plain, but of course maple syrup would be good drizzled on top as suggested. Substitutions I made: dried cranberries for raisins; coconut flour for the chia flour; chia gel for half the milk (I used soy).

  • Breadcrumbs on November 16, 2012

    Pork Cakes with(out) Apple-Plum Chutney – p. 88 Keen to try a recipe and without a prune in sight, I opted to forge ahead without making the chutney. So glad I did as we loved this dish! I did make a couple of changes. I went with chopped Thai bird chilies instead of the jalapeno and while the recipe suggests a yield of 12 pork cakes, I had 10 since I feared that portioning the meat any smaller would just entice folks to eat more. As it was mr bc ended up eating 3! Since I didn’t have the chutney I decided to glaze the tops of these cakes w some sweet Thai chili garlic sauce. This turned out to be a terrific option and everyone just loved these little meat cakes. What really impressed me was how flavourful and juicy they were. Everyone raved about them and next time I’ll definitely make a double batch so we have leftovers for weekday breakfasts or lunches. This was a big hit!! Can’t wait to try another recipe!

  • Breadcrumbs on August 14, 2012

    This book hit my radar when i was searching for innovative"meals-to-go" recipes online. Dishes such as Quinoa Mushrooms Cakes with Sriracha Aiol, Swiss Chard Sweet Potato Gratin, Tomato-Egg Tartlettes, Eggplant Parmesan & Fish Tacos are all baked in muffin tins to produce the perfect, portable, personal-sized meals. I just loved this idea and can't wait to get cooking.

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Reviews about this book

  • Yum.Fi

    Here the author has managed to find a great little niche for a great little book that is reasonably priced. It has the potential to deliver a lot if you will allow it to do so.

    Full review

  • Baking Bites

    There is a wide variety of different dishes (even though they’re all made in the same type of pan!) with an even wider variety of flavors, including vegetarian, meat and seafood dishes.

    Full review
  • ISBN 10 161243052X
  • ISBN 13 9781612430522
  • Linked ISBNs
  • Published Apr 17 2012
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Ulysses Press

Publishers Text

Learn to make quick, easy and utterly delicious mini meals (without the clean up!) with this collection of muffin tin recipes.

From crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes. Muffin Tin Chef features 101 creative recipes, including:

- Baked Eggs in Prosciutto Cups
- Peach-Stuffed French Toast Bowls
- Spinach Dip Bowls
- Jalapeño Cheese Rolls
- Butternut Squash Soufflés
- Chicken Italiano Pizza Bites
- Lasagna Rolls
- Crab Cakes with Corn-Tomato Relish
- No-Bake Cheesecakes with Raspberry Sauce

The muffin tin is not just for desserts anymore! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up popin- your-mouth, perfectly portioned dishes.

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