The Muffin Tin Cookbook Read Online Free PDF

and prepare 12 regular muffin cups with foil or silicone liners.
    2. Heat a skillet over medium-high heat, and add olive oil and onions, then add potatoes.
    3. Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
    4. Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
    5. Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.
    This recipe calls for sliced deli corned beef, but if you happen to have leftover whole corned beef, you can use that. This recipe is a great way to use up corned beef leftovers from St. Patrick’s Day.
CALORIES
159 calories
FAT
8.3 grams
PROTEIN
9.1 grams
SODIUM
213 mg
CARBOHYDRATES
10 grams
SUGARS
0.3 gram
FIBER
0.8 gram
breakfast sausage
    Makes 12
    1 pound ground pork
    1 tablespoon seasoned bread crumbs
    ⅛ teaspoon cinnamon
    ½ teaspoon dried parsley
    ¼ teaspoon dried rosemary
    ½ teaspoon dried sage
    ½ teaspoon dried thyme
    ¼ teaspoon onion powder
    ¼ teaspoon salt
    ⅛ teaspoon ground pepper
    Regular
    1. Preheat oven to 350°F, and prepare 12 regular muffin cups by spraying with cooking spray.
    2. Mix all ingredients in a bowl, until completely combined.
    3. Divide among muffin cups, pressing into the bottoms.
    4. Bake for 15 minutes, until pork is cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Making your own breakfast sausage is so easy! Using fresh herbs instead of dried will make this dish more flavorful. These patties freeze well and can be reheated quickly for weekday breakfasts.
CALORIES
134 calories
FAT
9.8 grams
PROTEIN
8 grams
SODIUM
414 mg
CARBOHYDRATES
3.4 grams
SUGARS
0.3 gram
FIBER
0.3 gram
hardboiled eggs 
    Makes 12
    12 eggs
    Regular
    1. Preheat oven to 325°F.
    2. Place 1 whole egg, still in the shell, in each section of a regular muffin tin.
    3. Bake for 25 minutes.
    4. Remove from muffin tin using tongs, and place in a bowl or sink of ice water, until cool.
    5. You can store in the refrigerator for up to 1 week. Peel and serve.
    Cooking hardboiled eggs in the oven in a muffin tin is a great solution when you need to make a lot, don’t want to steam up the kitchen, or don’t want to keep an eye on boiling water.
CALORIES
71 calories
FAT
4.4 grams
PROTEIN
6.3 grams
SODIUM
71 mg
CARBOHYDRATES
0.4 gram
SUGARS
0.2 gram
FIBER
0 grams
gram’s mission coffee cake
    Makes 12
    ½ cup golden raisins
    1 cup water
    ¼ cup unsalted butter
    ½ cup sugar
    ½ teaspoon cinnamon
    ½ teaspoon nutmeg
    ½ teaspoon baking soda
    1 cup whole wheat pastry flour
    ½ teaspoon cloves
    ½ cup chopped nuts
    ⅛ teaspoon salt
    Crumb topping (see Nectarine Crisp with Crumb Topping, in Chapter 9 )
    Regular
    1. Preheat oven to 350°F.
    2. Prepare 12 regular muffin cups with paper liners.
    3. Place the raisins and water in a 4-cup glass measuring cup and microwave on high for 5 minutes.
    4. Place the butter in a bowl and pour the raisins and water over it, allowing it to melt.
    5. Add other ingredients, and stir until combined.
    6. Divide among the muffin cups.
    7. Place 1 tablespoon Crumb Topping on each.
    8. Bake for 25 minutes, until a cake tester comes out clean.
    Based on my grandmother’s World War II recipe for a cake, this breakfast treat is filling and hearty. You can substitute regular raisins for golden raisins in this recipe.
CALORIES
207 calories
FAT
8.8 grams
PROTEIN
2.6 grams
SODIUM
125 mg
CARBOHYDRATES
30 grams
SUGARS
17.5 grams
FIBER
2.2 grams
eggs and lox
    Makes 8
    2 ounces light cream cheese
    4 eggs
    2 tablespoons nonfat milk
    Salt and pepper, to taste
    1 tablespoon chopped fresh chives
    ¼ cup roughly chopped smoked salmon
    Toasted bagels and orange juice, for serving
    Regular
    1. Preheat oven to 400°F, and prepare 8 regular muffin cups by spraying them well with cooking spray.
    2. Place cream cheese in the freezer for about 15 minutes, to make it easy to cut.
    3. Cut cream cheese into ¼" cubes.
    4. Mix eggs, milk, salt, pepper, and chives.