Kasey Wilson: 3 tasty recipes using muffin tins - Vancouver Sun

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There’s a muffin tin revolution in the works.

Muffin tins are making a comeback. Photo by Getty Images

There is a muffin tin revolution in the works. My Christmas column contained a recipe for turkey along with a recipe for individual portions of stuffing baked and served in a standard 12-cup muffin tin. It was a big hit on the buffet table, not just for the adults, but the kids loved it, too. So, I was delighted to see Matt Kadey’s cookbook, Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts, published by Ulysses Press, that shows how to whip up pop-in-your mouth, perfectly proportioned dishes.

“Cooking in muffin tins has many advantages,” says Kadey. “It’s fast and furious, and can significantly slash cooking time, and is ideal for keeping portions in check”.

You can take almost any baked recipe and divide the portions into a muffin pan instead of bakeware called in a recipe. For breakfast, you can make a batch the night before and store them in the fridge and reheat before running out the door in the morning. It’s also easier to transport for potluck dinners or picnics.

If you’ve got leftover chili, pasta sauce, chicken broth or tomato paste, you can divide them up and instead of tossing into a zip-top bag or plastic container, you can freeze until solid in muffin tins. They’ll defrost quicker than a huge chunk of subzero food.

Baked eggs in prosciutto cups

Prosciutto, the thinly sliced cured ham, is a wonderful alternative to bacon in this recipe. This recipe for breakfast can also anchor a dinner meal. Serve with crusty bread for dipping into runny yolks.

12 thin slices prosciutto

2 tbsp (25 mL) grainy mustard or Dijon mustard

1/4 cup (50 mL) finely chopped basil

1/3 cup (75 mL) Parmesan cheese

6 large eggs

Chopped fresh chives, for garnish

Salt and pepper

Preheat oven to 375 degrees F.

Grease six muffin cups with oil or butter, and line each with two slices prosciutto, enough to cover bottom and sides completely. Spread mustard on the bottom of prosciutto-lined cups and top with basil and cheese. Press down lightly on the cheese to make room for eggs.

Carefully crack an egg into each prosciutto cup. Season tops of eggs with salt and pepper. Place the muffin tray on a baking sheet to catch any egg overflow. Bake until the egg whites are set, but the yolks are slightly runny, about 17 minutes. Let cool five minutes before unmolding.

Garnish with fresh chives.

Makes 6 egg prosciutto cups.

Mini macaroni and cheese

8 oz (1 cup) whole-grain macaroni (elbow pasta)

1 1/2 cups (375 mL) shredded cheddar cheese

1/2 cup (125 mL) plus 2 tbsp grated Parmesan cheese, DIVIDED

2 large eggs

3/4 cup (175 mL) low-fat milk

1/3 cup (75 mL) plain low-fat yogurt, preferably Greek-style

1/2 cup (125 mL) sun-dried tomatoes

2 tbsp (25 mL) chopped chives

1/4 tsp (1 mL) cayenne pepper (optional)

1 tbsp (15 mL) grainy or Dijon mustard

1/4 tsp (1 mL) black pepper

2 tbsp (25 mL) butter

¾ cup (175 mL) panko (Japanese) bread crumbs

Cook the macaroni according to the package instruction until al dente. Preheat the oven to 375 degrees F. Drain pasta, return it to the pot and stir in cheddar cheese and ½ cup of Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, mustard, salt and pepper and mix well. Divide the mixture among 12 muffin cups. Heat butter in a medium skillet over medium heat. Stir in bread crumbs and cook until browned, stirring regularly. Stir in remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over pasta mixture and bake until set, about 15 minutes. Let cool for five minutes before unmolding.

Makes 12 macaroni muffins.

Cappuccino cups

This refreshing coffee-spiked ice cream with chocolate and pecans is the perfect ending to a rich meal.

1 cup (250 mL) chocolate wafer crumbs

2 tbsp (25 mL) butter

1 pint (500 mL) cappuccino-flavoured or coffee ice cream, slightly softened

2 oz (56 g) dark chocolate, chopped into chunks

1/3 cup (75 mL) chopped pecans

1 tsp (5 mL) vanilla extract

1/4 tsp (1 mL) ground cinnamon

1/4 tsp (1 mL) ground nutmeg

2 tbsp (25 mL) cocoa nibs (optional)

Line 12 medium muffin cups with paper liners. In a medium bowl, stir together chocolate crumbs and butter. Divide the mixture into prepared muffin cups. Press down to compact the contents.

In a second medium bowl, stir together the ice cream, dark chocolate, pecans, vanilla extract, cinnamon and nutmeg. Spoon mixture into the muffin cups on top of crumb crust. Sprinkle the tops with cocoa nibs, if using. Freeze until solid, about 3 hours. Unmold the cappuccino cups (leaving paper liners on) and store in zip-top bags in the freezer.

Makes 12 muffin cups.

Kitchen hack: Lining muffin tins for non-stick baking

Greasing muffin tins when baking egg-based dishes with a moderate amount of oil or butter can often stymie serious sticking, especially egg-baked dishes such as frittatas. Another option to prevent sticking is paper cupcake liners. Or you can improvise with parchment paper cut into squares, giving items an elegant presentation.

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