Read Online The Muffin Tin Cookbook by Brette Sember - Free Book Online

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    ¾ of a 10-ounce box of frozen chopped spinach, defrosted and squeezed dry
    ¼ cup seasoned bread crumbs
    ¼ cup shredded fontina cheese, plus an additional ¼ cup for topping, if desired
    3 baby bella or white mushrooms, chopped
    ⅛ teaspoon onion powder
    ¼ cup tomato sauce
    3 cherry tomatoes, halved, if desired for topping
    Jumbo
    1. Preheat oven to 350°F.
    2. Prepare a regular 6-cup muffin tin by spraying or lining with foil or silicone liners.
    3. Mix all ingredients except cherry tomatoes in a bowl.
    4. Divide among muffin cups.
    5. Top with cheese and/or half a cherry tomato on each.
    6. Bake for 20 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    These yummy Italian chicken meatloaves are light and flavorful. Enjoy with rice sprinkled with Parmesan.
CALORIES
209 calories
FAT
10 grams
PROTEIN
22.4 grams
SODIUM
384 mg
CARBOHYDRATES
6.6 grams
SUGARS
1.4 grams
FIBER
1.9 grams
teriyaki turkey cups
    Makes 6
    12 turkey cutlets
    ¼ cup teriyaki sauce
    6 round Asian rice paper wraps
    3 cups chopped Napa cabbage
    2 teaspoons sesame oil
    Salt and pepper
    Jumbo
    1. In a nonmetal bowl, mix the turkey and teriyaki and allow to marinate for at least ½ hour (and up to 2 hours) in the refrigerator.
    2. Preheat oven to 400°F and prepare 6 jumbo muffin cups with silicone liners.
    3. Soak rice paper wraps in warm water until pliable.
    4. Place 1 rice paper wrap in each cup, pressing down to conform to the shape of the cup.
    5. Mix cabbage, sesame oil, and salt and pepper and divide among cups.
    6. Place 2 turkey cutlets in each cup, folding the turkey in half to make it fit. Place marinade on top.
    7. Bake for 13−18 minutes, depending on the thickness of the turkey. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    The rice paper wrappers are a light and fun alternative to heavier crusts and get nice and crunchy around the edges.
CALORIES
188 calories
FAT
2.1 grams
PROTEIN
30.1 grams
SODIUM
592 mg
CARBOHYDRATES
12 grams
SUGARS
3.1 grams
FIBER
1.2 grams
moroccan chicken potpie
    Makes 6
    ¼ cup chopped onion
    ¼ cup chopped carrot
    1 tablespoon olive oil
    1 clove garlic, chopped
    ¼ cup diced red bell pepper
    1 boneless, skinless chicken breast, chopped into bite-size pieces
    12 dried pitted prunes, quartered
    ¼ cup low-sodium chicken stock
    Salt and pepper, to taste
    ¼ cup pine nuts
    ½ teaspoon honey
    ⅛ teaspoon cumin
    1 refrigerated unbaked pie crust
    1 egg white
    Regular
    1. Preheat oven to 350°F, and prepare 6 regular muffin cups.
    2. Add onion, carrot, and olive oil to a sauté pan, and cook over medium heat, until softened.
    3. Add garlic, bell pepper, chicken, prunes, chicken stock, salt, pepper, pine nuts, honey, and cumin. Cook, stirring occasionally over medium heat, until chicken is cooked and liquid begins to thicken.
    4. Allow this to rest while you prepare pie crust.
    5. Follow the instructions in “Using Pie Crusts” in the Introduction to prepare the pie crust, reserving the scraps of crust. Place in muffin tin cups.
    6. Place ¼ cup of the chicken mixture into each cup.
    7. Lay pieces of the pie crust scraps on top, mostly covering the tops of the cups.
    8. Brush with egg wash (1 egg white mixed with 2 teaspoons water).
    9. Bake for 15 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    The pitted prunes are the secret to this dish, adding sweetness and a depth of flavor. I like to serve this with couscous and steamed carrots.
CALORIES
266 calories
FAT
13.8 grams
PROTEIN
6.2 grams
SODIUM
224 mg
CARBOHYDRATES
31.1 grams
SUGARS
8.8 grams
FIBER
2 grams
chicken with rosemary goat cheese
    Makes 6
    3 boneless, skinless chicken breasts, each cut in half the short way
    4 ounces goat cheese
    1 small shallot
    ¼ teaspoon salt, plus additional
    ⅛ teaspoon pepper, plus additional
    2 tablespoons seasoned bread crumbs
    2 tablespoons packed fresh rosemary leaves
    Jumbo
    1. Preheat oven to 400°F.
    2.