Muffin Tin Chef (15 page)

Divide the mixture among 10 medium muffin cups and bake until golden on top, about 15 minutes. Let cool several minutes before unmolding. Serve warm with honey or butter.

 

CHEDDAR-SAGE BISCUITS,
page 116

 

TOMATO-EGG TARTLETTES,
page 118

These downsized treats prove tarts don't have to be a dietary train wreck. If you want to keep the crust crispy when serving leftovers, use the oven rather than the microwave to reheat.
Serves 6 V

For the Crust:
In a large bowl, combine the whole wheat flour, all-purpose or bread flour, salt, and rosemary. Make a well in the dry ingredients and pour in the olive oil and water. Mix to form a dough, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 400°F. Dived the dough into 12 small balls and roll each ball into about a 6-inch disc on a floured work surface. Gently press the discs into medium muffin cups, making sure the dough rises up to the top of the sides. Stuff each cup with a wad of aluminum foil or a paper liner filled with dried beans and bake for 15 minutes.

For the Filling:
Meanwhile, in a large bowl, lightly beat the eggs and milk. Stir in 1/2 cup of the cheese and the basil, mustard, paprika, salt, and pepper. Slice the tomatoes into thin rounds and cut each round in half to form half moons.

Remove the aluminum foil or liner and beans from the crust cups and fill the bottoms with the remaining 1/2 cup cheese. Top with the egg mixture and place two tomato half moons in each cup over the egg mixture. Bake until the eggs are set, about 15 minutes. Let cool for a few minutes before unmolding, and garnish with fresh pepper.

Here's a way to make your kitchen redolent of Thanksgiving any time of year. The best way to serve these is warm and doused with Mushroom Gravy (see page 98).
Serves 6 V, F

Preheat the oven to 375°F. Slice the bread into small cubes and place in a very large bowl. You want about 4 cups total. Heat the oil in a skillet over medium heat. Add the leek, celery, sage, thyme, salt, and pepper. Cook until the leek and celery are tender, about 5 minutes. Add the cooked vegetables to the bowl with the bread cubes along with the Parmesan cheese, cranberries, and apple, and stir to combine.

In a small bowl, whisk together the eggs and milk. Pour over the bread mixture and stir to combine. Pour in 1/3 cup of the broth and stir to combine. Add the remaining 1/3 cup broth and stir until everything is moist. Add more broth as needed. Divide the bread mixture among 12 medium muffin cups. Use the back of a fork to pack the muffin cups tightly with the bread mixture. Bake until the tops are nicely browned, about 30 minutes. Let cool for several minutes before unmolding.

The earthy flavor of black beans and bright avocado team up to produce an exciting side dish. Available at most grocers, smoked paprika should be in every pantry.
Serves 6 V, G

For the Bean Cups:
Preheat the oven to 350°F. Place the black beans, quinoa flour, parsley, cumin, salt, pepper, and olive oil in a food processor and process until a paste forms. Place a heaping spoonful of the bean mixture into 10 medium muffin cups and form each into a cup with the paste coming up the sides. Bake until the cups have set but are still slightly moist, about 20 minutes. Let cool for several minutes before unmolding.

For the Avocado Filling:
Place the avocado in a medium bowl and mash. Stir in the tomato, paprika, lime zest, lime juice, garlic, and salt to taste. Add a generous dollop to each black bean cup.

If the only sweet treat you use your muffin tin for is the eponymous baked good, boy are you missing out. From panna cottas to mini tarts to individual cheesecakes, a muffin tray can turn out no shortage of virtuous desserts. I am particularly bullish on taking cake recipes and dividing them up into muffin cups. Not only does it slash baking time, but it also helps ensure portion control.

If you have an aversion to the D word, fearing an iffy ingredient list that contains a hazardous trifecta of white flour, copious amounts of heavily refined sugar, and a heart-stopping amount of fat, fear not. The arsenal of dessert recipes that follow are chock-full of wholesome ingredients such as whole grain flours, nuts, and naturally sweet fruits with just the right amount of sweeteners so they won't send your blood sugar into a tizzy. You'll find recipes from the deliciously simple (no-bake cheesecake, yum!) to splendidly complex—I'm looking at you, Mr. Apple Pie—that up the ante on a great meal.

These almost-flourless cakes are the epitome of chocolate indulgence, with a short baking time that assures a warm, ooey-gooey dark chocolate center.
Serves 6 V

Grease 6 medium muffin cups with butter. Melt the chocolate and butter in a double boiler or a heatproof bowl set over a pan of lightly simmering water, stirring often. Or, microwave the chocolate and butter in a large microwave-safe bowl in 25-second increments on high power, stirring after each interval until melted.

In a medium bowl using an electric mixer on medium speed or a metal whisk, whisk together the whole egg, egg yolk, and sugar until thickened and paler in color. Fold the egg mixture into the chocolate mixture. Stir in the flour, vanilla extract, cinnamon, salt, and cayenne pepper or chili powder, if using, and mix well. If using the espresso powder dissolved in boiling water, stir it into the batter. Divide the mixture among the prepared muffin cups and refrigerate for 30 minutes.

Preheat the oven to 375°F. Remove the muffin tin from the refrigerator and bake until the tops are just barely set, about 8 minutes. Let cool for several minutes before unmolding. To unmold, run a butter knife around the edges and invert onto serving plates. Dust with confectioners' sugar and garnish with raspberries, if desired.

 

EXTRA-MOIST CHOCOLATE CAKES,
page 122

 

CARROT CAKES WITH MAPLE FROSTING,
page 124

By cutting down on the sweetness and using whole grain flours, these are more carrot cake than cupcake.
Serves 10 V, F

For the Carrot Cakes:
Preheat the oven to 350°F. In a large bowl, stir together the whole wheat pastry flour, quinoa flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a second large bowl, lightly beat the eggs and stir in the sugar, vanilla extract, oil, carrot, and pineapple. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among 10 medium muffin cups and bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool for several minutes before unmolding.

For the Frosting:
While the cakes bake, in a small bowl, whip together cream cheese, maple syrup, and vanilla extract with a fork. Spread over the cooled carrot cakes.