I honestly had never considered making anything in a muffin tin except for muffins! It was truly an eye-opening experience to read through some of the creative and even elegant recipes you can find in The Muffin Tin Chef. This is the perfect cookbook if you are looking for more portable meal ideas! If you need traditional muffin recipes, I have plenty of those. I am looking forward to trying my hand at these unique muffin tin recipes!
Title: Muffin Tin Chef
Subtitle: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts
Author: Matt Kadey
Publisher: Ulysses Press (April 17, 2012)
Pages: 160 pages (paperback)
My Rating: 5
About the Muffin Tin Chef
Do you know the muffin pan? Most people think they do, but just wait! With faster baking times to keep cooks on schedule, smaller portion sizes to keep waists trim, and a tasty appearance to keep guests impressed, the recipes in Muffin Tin Mania make for miniature versions of all one’s favorite treats. From curry asparagus frittatas and Swiss chard quiches to salmon lentil cakes and butternut squash souffle, these are perfect finger foods, kids’ party snacks, or unique dinner treats. Muffin Tin Mania provides step-by-step recipes and color photos to help create mini dishes that can’t fail. It suggests useful tips and tricks on avoiding burnt, dried out, or “stuck” meals, as well as advice on necessary materials for making muffin-sized magic. The author, a registered dietician, is an expert on packing maximum flavor into miniature portions to ensure that everyone is healthy, happy, and satisfied.
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Before receiving this cookbook to review, I honestly had never considered making anything in a muffin tin except for muffins! It was truly an eye-opening experience to read through some of the creative and even elegant recipes that Mr. Kadey includes in this book. The introduction includes everything you want to know about muffin tins…materials, sizes, and how to keep things from sticking. The book quickly moves into the recipes themselves and is divided into types of dish. There are categories for breakfast, appetizers, main dishes, side dishes, and desserts. Each recipe includes a brief introduction, ingredients, and detailed directions. There is also an amazing number of full-color photos included in this cookbook, which I absolutely love!
I particularly like the variety of recipes included in this book. There are simple recipes like bacon and egg cups but also more elegant choices like Butternut Squash Souffles. Some of them use wontons to create a ‘cup’ for your dish, others use cabbage leaves or a homemade dough crust. Many of them do not require any sort of cup and let you just mix the ingredients and pour them into the muffin tin.
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Overall, I think this is a wonderful cookbook that is unique, colorful, and very well put together. I will be trying the Curried Shrimp Cups next week so stop by and check out the recipe!
Are you a master muffin tin chef?
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.