The Muffin Tin Cookbook (29 page)

Authors: Brette Sember

BOOK: The Muffin Tin Cookbook

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CALORIES	26 calories
FAT	2.2 grams
PROTEIN	0.5 gram
SODIUM	30 mg
CARBOHYDRATES	1.4 grams
SUGARS	0.7 gram
FIBER	0.5 gram

Chapter 8
Muffins and Breads

You’re likely expecting muffin recipes in a muffin tin cookbook. And you’re right! You’ll find plenty of muffin recipes in this chapter. But you also find scones, breads, and biscuit recipes that you can make in your muffin tin. You’ll find some recipes in this chapter that everyone should have as standbys, but you’ll also come across some fun, new ideas and flavors.

corn muffins

Makes 12

1 cup whole wheat pastry flour

1 cup stone-ground cornmeal

2 eggs

1¼ cups buttermilk

3 tablespoons unsalted butter, melted

¼ cup honey

4 teaspoons baking powder

¼ teaspoon salt

Regular

1. Preheat oven to 425°F.

2. Prepare 12 regular muffin cups by spraying or lining with liners.

3. Combine all of the ingredients in a bowl, until completely mixed.

4. Divide the batter among the cups.

5. Bake for 10—12 minutes, until a cake tester comes out clean.

I buy my cornmeal from the Jenney Grist Mill (
www.jenneygristmill.org
) in Plymouth, Massachusetts, where you can watch an historic grist mill in action and buy freshly ground cornmeal (so fresh, you must keep it in the freezer). It has a very different taste from traditional store-bought cornmeal.

CALORIES	147 calories
FAT	4.3 grams
PROTEIN	4 grams
SODIUM	248 mg
CARBOHYDRATES	22.8 grams
SUGARS	7.25 grams
FIBER	1.8 grams

banana pecan muffins

Makes 12

¾ cup unsalted butter, softened

1 cup sugar

3 overripe bananas, removed from skins

1 egg

1 cup white flour

1 cup whole wheat pastry flour

1½ teaspoons baking powder

¼ teaspoon salt

½ teaspoon cinnamon

2 teaspoons ground flaxseed

½ cup chopped pecans

Cinnamon sugar, for topping

Regular

1. Preheat the oven to 350°F.

2. Prepare 12 regular muffin cups with cooking spray or liners.

3. Beat butter and sugar until combined.

4. Add bananas and beat until combined. Add egg and combine.

5. Add both flours, baking powder, salt, cinnamon, and flaxseed and beat until combined.

6. Fold in pecans.

7. Fill muffin cups almost to the top.

8. Sprinkle the tops with cinnamon sugar.

9. Bake for 25−30 minutes, until a cake tester comes out clean.

To easily fill muffin cups with batter, use an ice cream scoop (the kind with the handle you squeeze that has a bar that swipes across the inside of the cup). It is the perfect size and drops the batter out perfectly. Enjoy these with honey or Flavored Butter (see Tea Muffins with Flavored Butter, later in this chapter). You can make your own cinnamon sugar by mixing ¼ cup sugar with ¾ teaspoon cinnamon. Keep it in a shaker to use on toast, pudding, waffles and desserts.

CALORIES	307 calories
FAT	7.8 grams
PROTEIN	3.5 grams
SODIUM	117 mg
CARBOHYDRATES	39.7 grams
SUGARS	20.5 grams
FIBER	2.6 grams

monkey bread

Makes 8

1 tube of regular-size biscuits (10 pieces)

¹⁄³ cup sugar

¾ teaspoon cinnamon

3 tablespoons unsalted butter, melted

Regular

1. Preheat oven to 400°F and prepare 8 regular muffin cups by spraying with cooking spray or lining with foil or silicone liners.

2. Cut the biscuits into 4 pieces each and roll into balls.

3. Mix sugar and cinnamon in a small bowl.

4. Dip the balls in the melted butter, then the cinnamon sugar mixture, coating completely.

5. Place 5 balls in each cup (4 on the bottom and 1 on top).

6. Bake for 10−13 minutes (baking time will be closer to 10 minutes if you bake right in the cup, longer if you use liners).

This is a great dish for kids to make. You can also make your own biscuit dough and roll that into balls, then roll into cinnamon-sugar and bake. Use the recipe for Rosemary Biscuits (later in this chapter), and just omit the rosemary.

CALORIES	195 calories
FAT	7.7 grams
PROTEIN	2.5 grams
SODIUM	413 mg
CARBOHYDRATES	27.3 grams
SUGARS	12.1 grams
FIBER	0.8 gram

pizza muffins

Makes 12

1½ cups flour

½ cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon sugar

½ teaspoon salt

⅛ teaspoon ground pepper

¼ cup olive oil

1 egg

¾ cup tomato sauce

1 tablespoon tomato paste

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon garlic powder

½ cup cubed part-skim mozzarella (¼" cubes)

¼ cup shredded Parmesan cheese, plus more for topping

¼ cup chopped pepperoni

Regular

1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying with cooking spray.

2. Mix flours, baking powder, sugar, salt, and pepper in a bowl. Set aside.

3. In another bowl, mix oil, egg, tomato sauce, and tomato paste.

4. Add basil, oregano, garlic powder, mozzarella, Parmesan, and pepperoni to dry mixture, stirring.

5. Stir in wet ingredients until combined.

6. Divide among cups and sprinkle the tops with Parmesan cheese.

7. Bake for 14 minutes until a cake tester comes out clean.

Turkey pepperoni is a lower-calorie substitution you can make in this recipe. These muffins are great to pack in lunches, as they are very filling.

CALORIES	170 calories
FAT	7.4 grams
PROTEIN	6 grams
SODIUM	323 mg
CARBOHYDRATES	19.6 grams
SUGARS	2.5 grams
FIBER	1.6 grams

blueberry streusel muffins

Makes 12

1 egg

½ cup skim milk

¼ cup vegetable oil

¾ cup flour

¾ cup whole wheat pastry flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup fresh blueberries

½ teaspoon cinnamon

¾ cup Crumb Topping (from Nectarine Crisp with Crumb Topping, in
Chapter 9
)

Regular

1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying them with cooking spray.

2. Mix egg, milk, oil, flours, sugar, baking powder, and salt in a bowl.

3. Stir in blueberries and cinnamon.

4. Divide the batter among the muffin cups.

5. Top with crumb topping (about 1 tablespoon on each muffin).

6. Bake 20−25 minutes, until a cake tester comes out clean.

This is probably my all-time favorite muffin. These freeze well in a large plastic container. Frozen blueberries can be used in place of fresh in winter.