The Muffin Tin Cookbook Read Online Free PDF Page B

Stir in salmon and cream cheese.
    5. Distribute among the muffin cups, filling each about halfway.
    6. Bake for 10 minutes. Serve this delightful dish with some toasted bagels and orange juice.
    To make fresh chives easy to chop, fold the bunch over several times and cut through them all. Kitchen shears are a great alternative to cutting them with a knife, and the folding method works for that as well.
CALORIES
120 calories
FAT
7.2 grams
PROTEIN
11.6 grams
SODIUM
566 mg
CARBOHYDRATES
1.9 grams
SUGARS
1.4 grams
FIBER
0 grams
baby dutch babies
    Makes 10
    3 eggs
    ½ cup flour
    ½ cup skim milk
    2 tablespoons melted unsalted butter
    Pinch of salt
    2 tablespoons butter, divided
    2½ teaspoons lemon juice, divided
    5 teaspoons powdered sugar, divided
    10 strawberries, hulled and sliced
    Maple syrup for serving
    Jumbo
    1. Preheat oven to 400°F, and prepare 10 jumbo muffin cups by spraying with cooking spray.
    2. Mix eggs, milk, flour, melted butter, and salt in a medium bowl. The batter will be slightly lumpy.
    3. Place 2 tablespoons of batter in each muffin cup.
    4. Bake for 3 minutes. Open the oven, slide out the pans, and poke the center of each Dutch baby a few times with a fork.
    5. Reduce temperature to 350°F and bake for another 5 minutes, until golden.
    6. Remove from muffin pan and top each with a tiny sliver of butter, ¼ teaspoon lemon juice, ½ teaspoon powdered sugar and one hulled, sliced strawberry.
    7. Serve with maple syrup.
    Dutch babies are a cross between a pancake and a crepe and bake up golden and puffy. They make a delicious change for breakfast.
CALORIES
69 calories (without syrup)
FAT
3.6 grams
PROTEIN
3 grams
SODIUM
42 mg
CARBOHYDRATES
5.5 grams
SUGARS
0.7 gram
FIBER
0.2 gram
hash brown cups
    Makes 6Jumbo
    1½ cups refrigerated shredded hash brown potatoes
    ⅛ teaspoon onion powder
    Salt and pepper
    3 teaspoons olive oil
    6 eggs
    ¼ cup shredded cheddar cheese
    3 slices deli ham, chopped
    Optional: 6 chopped cherry tomatoes
    Optional: 3 teaspoons chopped frozen spinach, defrosted and squeezed dry
    1. Preheat oven to 400°F, and prepare 6 jumbo muffin cups by spraying well.
    2. Divide the hash browns among the tins, pressing to make a nest with an indentation in the center.
    3. Sprinkle onion powder and salt and pepper over the hash browns.
    4. Drizzle olive oil over the hash browns.
    5. Bake for 25 minutes, taking out of the oven halfway through to spray with cooking spray.
    6. Crack 1 egg, and place the contents in 1 nest you made in the hash browns. Repeat for the rest of the eggs.
    7. Divide the cheese and ham among the cups.
    8. Add tomatoes and spinach, if using.
    9. Sprinkle the tops with salt and pepper.
    10. Bake for 11 minutes, until the whites of the eggs are completely set.
    You can buy bags of shredded hash browns in the refrigerated section of your grocery store, near the dairy section.
CALORIES
170 calories
FAT
9.4 grams
PROTEIN
10.9 grams
SODIUM
318 mg
CARBOHYDRATES
10.3 grams
SUGARS
0.2 gram
FIBER
0.9 gram
donut bites
    Makes 24Mini
    ¹⁄³ cup butter, softened
    ½ cup sugar
    1 egg
    1 cup flour
    ½ teaspoon salt
    ½ teaspoon nutmeg
    ¼ cup light sour cream
    ¼ cup skim milk
    ½ cup crispy rice cereal
    Topping
    6 tablespoons butter
    ½ cup sugar
    ½ teaspoon cinnamon
    1. Preheat oven to 350°F and prepare 24 mini muffin cups by spraying with cooking spray.
    2. Mix butter and sugar, then add egg.
    3. Stir in flour, salt, nutmeg, sour cream, and milk until combined.
    4. Gently stir in rice cereal, then divide among muffin cups.
    5. Bake for 11 minutes, until a cake tester comes out clean.
    6. While they are baking, make the topping. Melt the 6 tablespoons butter in a bowl. In another bowl, mix the ½ cup sugar with the ½ teaspoon cinnamon. Set aside.
    7. When ready, remove the donuts from the oven. Allow to rest 1−2 minutes. Dip in butter, then roll in cinnamon-sugar mixture. Serve immediately.
    This recipe is a big favorite in my house and likely will be in yours, too. These are best