Long - A Cookbook Helping You Create Recipes to Fill Your Muffin Tins!: All Quick Muffin Meal Ideas to Try at Home

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A Cookbook Helping You Create Recipes to Fill Your Muffin Tins!

All Quick Muffin Meal Ideas to Try at Home

BY - Charlotte Long

2022 Charlotte Long. All rights reserved.

License Page

No part of this book and its content should be transmitted in any format for commercial and personal use without asking for permission from the author in writing.

The purpose of the content is to enlighten you and pass cooking knowledge to you in a straightforward way. Hence, the author is not responsible for any implications and assumptions drawn from the book and its content.

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Table of Contents

Introduction

When you are about to start making some of our recipes in this cookbook, you have to make sure you have the equipment you need to do so.

Most of all, here, of course, we are talking about the muffin pan. What size do you need? What is it made of? Do I need to use muffin paper cups or simply spray nonstick oil or butter on the pan? I dont use the 12 cups; can I still use only 8 out of them, and do I need to add water in the other holes?

Like any other pan or baking cookware, you need to consider what the muffin tin is made of. Aluminum is a great conductor of heat and is still very popular. It also is very durable and is corrosion and rust-resistant. You can use higher temperatures without any problems.

There is also the silicone material that is becoming more and more popular. You will find it in multiple colors, including red and blue, easily identifying it. It is a flexible, malleable material. It is also very light! It is dishwasher friendly, and it has no chemical smell like other materials. Be careful; however, you must use a baking sheet under it. If not, it is too flappy to hold its own.

Who doesnt like a nonstick pan? No one said ever! They are coated with polytetrafluoroethylene you must know as Teflon. They are easy to clean once you are done using them. For example, they are sturdy enough but not as heavy as the cast iron ones. Be careful, as, with time, the coating may start coming off. Thats when you know its time to buy a new one.

Overall, look for these qualities in a baking pan to make sure you do choose wisely. Pay attention to durability, functionality, and versatility. Sometimes the brand will tell it all, and you can certainly read the online reviews to help you choose.

Enjoy cooking!

1. A pumpkin pie from a muffin pan

There is no we will make only muffins from our muffin tins. We are going to experiment and make will be part of that experiment. Nothing is cuter than bringing some mini pies to your next party or serving your kids these pumpkin pies during the fall season.

Serving Size : 8

Cooking Time: 45-50 Minutes

Ingredients:

• 1 package of ready to go crust mix (225 grams), and 2/3 cup water
• 1 can of pumpkin puree (8 ounces)
• 1 large egg
• cup whole milk
• tsp. cinnamon
• Whipped cream when serving

Instructions:

Preheat the oven to 350 degrees F.

Grease an 8 holes muffin tin and set it aside.

In a large mixing bowl, start by preparing the crust. Place all the listed ingredients and combine well.

Use your hands to work the dough and then your rolling pin to prepare the dough as you normally would.

Use a cup to cut out the dough. Make sure it is large than the muffin cup, so the edges come up all the way to the top.

Then, combine the rest of the ingredients in a second bowl, except the whipped cream.

Use a hand mixing to make sure it gets thicker.

Dump in the muffin tin, one by one the filling.

Bake in the oven for about 35-40 minutes.

Let the mini pies before serving. Add some whipped cream if you wish.

If you make these in advance, make sure you refrigerate before serving.

2. Nutritious spinach and peppers egg muffins

These are egg muffins you can proudly serve your whole family throughout the week. I love how creative you can be with this dish. You need to know that the freshness of the ingredients is crucial here. Sure, you could use some frozen vegetables, but please make a conscious effort to have all the fresh veggies before starting your recipe.

Serving Size : 12

Cooking Time: 50 Minutes

Ingredients:

• 12 medium eggs
• 1 cup whole milk
• 1 cup shredded mozzarella cheese
• red bell peppers
• cup diced sweet onion
• 1/2 tbsp. minced garlic
• 2 cups fresh spinach leaves
• tsp. ground cumin
• Salt, black pepper
• Some unsalted butter

Instructions:

Preheat the oven to 375 degrees F.

Grease a 12 holes muffin tin and set it aside.

Get a large pan out. Melt some butter and add the garlic, pepper, and onion. Saut for 5 minutes, add the spinach, and then saut another few minutes. Drain the butter carefully.

In a large mixing bowl, whisk the eggs and the milk together.

Add the cooked veggies and cheese, as well as spices.

Combine well and then dump into the muffin tin, filling of each cup.

Bake for 40 minutes. Let it cool down before serving.

I like mine with a little hot sauce on top.

3. Upside down pineapple mini cakes

My mom used to make the best upside-down pineapple cake. So, my goal here is not to take that away from her. But as you know, Im always trying to re-invent some great recipes and make them my own. Here Im using mostly her recipe but in a smaller format. My kids always eat better when its presented in smaller bites.

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