Muffin Tin Chef Read Online Free PDF

muffin cups and freeze until firm, about 30 minutes. Unmold and store in the refrigerator in an airtight container.

ALMOND PROTEIN BITES
    Pop a couple of these and you’ll get plenty of healthy fats and protein to quell hunger pangs. Hemp protein provides an earthy element that I enjoy, and the creamy deliciousness of almond butter is hard to beat. If using plain protein powder, you can mix in 1 teaspoon vanilla extract. Serves 8 V, G, F
    3/4 cup unsalted smooth almond butter
1/4 cup honey, agave syrup, or brown rice syrup, or as needed
3/4 cup granola
3/4 cup vanilla hemp protein powder or other protein powder
1/3 cup raisins
1/3 cup chopped almonds
2 tablespoons cocoa nibs (optional)
2 tablespoons unsweetened shredded coconut (optional)
1/2 teaspoon ground cinnamon
    Place all the ingredients in a large bowl and stir with a rubber spatula until the protein powder and granola are incorporated. Taste and adjust the sweetness with more honey, agave syrup, or brown rice syrup as needed. Pack the mixture into 16 mini muffin cups and place in the freezer for 30 minutes to harden slightly. Unmold and store in the refrigerator in an airtight container.

SPLENDID STARTERS: APPETIZERS
    Want to impress guests and start a festive gathering with something other than the same old cheese plate? Here are a handful of fun mini muffin tin appetizers that offer the perfect trifecta: great flavor, nutritional perks, and just the right note of elegance. They are the perfect little bites for parties, potlucks, joyful family gatherings, or the big game and are sure to fly off of your appetizer tray. Or do as I did when plugging away at these recipes—combine a few and serve up an appetizer-filled dinner. Kids will eat it up! If entertaining a smaller crowd, each of these recipes can be halved.

CURRIED SHRIMP CUPS
    Each bite of these is like a festival of flavors in your mouth and a great way to kick off an evening of entertaining. If you’re jonesing to make these ahead of time, you can refrigerate the shrimp mixture for up to a day. Look for small, square wonton wrappers at most grocery stores and Asian markets. Serves 6 to 12
    24 wonton wrappers
2 teaspoons grapeseed or canola oil
1/2 cup plain low-fat yogurt
1/4 cup chopped cilantro juice of 1/2 lime
1 1/2 teaspoons grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper or chili powder
2 green onions, white and green parts, thinly sliced
1 pound cooked shrimp, coarsely chopped salt and black pepper
    Preheat the oven to 375°F. Using a pastry brush, lightly coat both sides of the wonton wrappers with the oil. Press each wrapper into 24 mini muffin cups, making sure the bottoms are as flat as possible. Lightly sprinkle with salt and bake until golden and crisp, about 10 minutes. Carefully remove the wrappers from the muffin cups and cool completely on a wire rack.
    In a large bowl, stir together the yogurt, cilantro, lime juice, ginger, curry powder, cumin, cayenne pepper or chili powder, green onions, and salt and black pepper to taste. Stir in the shrimp and mix well. Divide the shrimp mixture among the wonton cups and serve.

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    CURRIED SHRIMP CUPS, page 42

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    GOAT CHEESE—MUSHROOM PHYLLO BITES, page 44

GOAT CHEESE—MUSHROOM PHYLLO BITES
    This elegant appetizer (or side dish) gets a salty kick from the capers and a creamy finish from the goat cheese. Serves 6 to 12 V
    1 tablespoon unsalted butter
8 ounces chopped assorted mushrooms
such as oyster, shiitake, and cremini (about 3 cups)
1 leek, thinly sliced
1 tablespoon fresh thyme
1 tablespoon capers, drained
4 sheets phyllo pastry, thawed grapeseed or canola oil or melted butter, as needed
4 ounces soft goat cheese salt and pepper
    Heat the butter in a medium skillet over medium heat. Add the mushrooms, leek, and salt and pepper to taste. Cook just until the mushrooms are softened, about 4 minutes. Stir in the thyme and capers. Set aside.
    Preheat the oven to