Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals
Format: PDF / Kindle (mobi) / ePub
Some fan favorite recipes include:
• Eggs Benedict casserole cups
• Salami boats with antipasto salad
• Mini fish tacos with creamy jalapeño sauce
• Chicken enchilada stacks
• Strawberry pretzel cheesecake bites
This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters.
Whether you already love your muffin pan or plan on dusting off an old one, Do You Know the Muffin Pan is sure to become a family favorite.
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tbsp vegetable oil 1 cup red bell pepper, chopped � cup green onion, chopped 1 cup black beans, drained and rinsed 1 � cup frozen corn 1 whole jalapeño, seeded and diced 2 large chicken breast, cooked and diced 2 tsp cumin 2 tsp chili powder 1 tsp cayenne 1 � cup Monterey Jack cheese, shredded 12 egg roll wrappers Dipping Sauce: � cup of cream cheese, softened 1 chipotle pepper in adobo sauce, seeded and minced 1 tbsp adobo sauce, from the jar 2 tbsp fresh lime juice 2–3 tbsp
loaf can 8 precooked turkey or beef meatball halved 4 slices of pepper jack, quartered � avocado, cubed Sauce 1 tbsp olive oil 1 (14.5 oz) can of fire roasted tomatoes 3 whole cloves of garlic, minced � onion, chopped 1 tbsp cumin Handful or two of cilantro leaves Directions: 1. Preheat the oven to 350°F and grease 2 standard muffin pans. 2. In a pan, heat olive oil over medium heat. Cook onions and garlic for about 2 minutes. In a blender, blend the tomatoes, cumin, and cilantro
until the consistency of marinara sauce. Add the onions then garlic and give another quick blend. 3. Slice the loaf into 15 pieces. Press each slice into the muffin pan and press into the sides of the cup. 4. Par-bake the bread for about 6 minutes. 5. After 6 minutes, remove from the oven and carefully place half a meatball, cut side up, in the bread cup. Top with a quarter of cheese and return to the oven, this time on the lowest rack. 6. Allow it to cook for about 13–15 minutes.
soak on the counter for 5 minutes. 7. Place muffin pan in the water bath in the oven. Bake for 25 minutes. 8. Turn off the oven and very carefully remove just the muffin pan, leaving the dish of water to cool down. 9. Let the dish sit on the counter for another 5 minutes before serving. Note: For bread pudding, I find that thick white breads work best. Challah, brioche, french bread, and sourdough are among my favorites. Thick sliced bread, such as Texas toast also works really well.
return to the oven. 7. While the squash finishes cooking, prepare the phyllo cups. Brush oil between 6 sheets of phyllo. Cut the phyllo into 8 pieces, giving you 48 squares. Layer 4 squares of phyllo into each muffin cup, alternating the corners around the well of the muffin cup. 8. When the butternut squash has finished, remove from oven and pour into bowl with onions. 9. Mix together and spoon several pieces of the squash and onions into the phyllo cups. Divide cheese among the 12