Muffin Tin Chef (5 page)

For the Popovers:
Grease 12 medium muffin cups with butter. Turn the oven to 450°F and place the muffin tin in the oven to preheat while you make the batter.

Place all of the popover ingredients in a blender in the order given. Puree until mixed, about 30 seconds. When the oven is preheated, remove the hot muffin tin and fill the cups about two-thirds full with batter. Bake for 20 minutes. Reduce the temperature to 350°F and bake for another 10 minutes. Don't open the oven door any time during baking! Allow the popovers to cool in the tin for several minutes before unmolding. Serve warm with the raspberry chia jam.

 

ORANGE POPOVERS WITH RASPBERRY-CHIA JAM,
page 34

 

APRICOT JAM—STUFFED BREAD CUPS,
page 36

This riff on toast and jam is sure to impress your table mates. Farm-fresh apricots, sugar, lemon, and cardamom mingle to create a flavor nirvana. The jam can be made ahead of time and kept in the fridge for up to two weeks. You can also use store-bought apricot jam, if desired, and use gluten-free bread if needed.
Serves 6 V

In a medium saucepan over medium heat, stir together the apricots, sugar, lemon zest, lemon juice, vanilla extract, almond extract, and cardamom until the sugar dissolves, about 2 minutes. Cover and refrigerate for several hours to allow the fruit to macerate and the flavors to meld.

Bring the apricot mixture to a boil over medium-high heat, reduce the heat to low, and simmer, covered, until the fruit has broken down and the mixture resembles chunky jam, about 75 minutes. Stir the mixture about every 15 minutes.

Preheat the oven to 350°F. Flatten the bread slices with a rolling pin to about 1/4 inch thick. Slice the bread into 12 rounds using a cookie cutter or the top of a glass that is about the same size as a medium muffin cup. Brush both sides of each round with oil, and carefully press into 12 medium muffin cups. Bake until crispy and golden, about 8 minutes.

Meanwhile, toast the almonds in a dry skillet over medium heat until darkened, about 4 minutes, stirring often. To serve, fill the bread cups with apricot jam and top with toasted almonds.

Although granola bars aren't usually round, what the heck? Packed with wholesome ingredients, these are perfect energy for the trail or a mid-morning boost.
Serves 12 V, F

Preheat the oven to 350°F. In a large bowl, stir together the oats, almond flour, flax seeds or chia seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt, and allspice. In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract, and almond extract, if using. Add the wet ingredients to the dry ingredients and stir until everything is moist. Divide the mixture among 12 medium muffin cups and pack down tightly with the back of a spoon to help keep them together after baking. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.

Not just for the birds, these seedy little packages of energy and nutrients are fit for humans and provide good motivation to raid the bulk bins. If you're as concerned with genetically modified foods as I am, choose organic corn syrup to assure that no GM corn was used. If you're not using a silicone muffin tray, it's best to use paper liners.
Serves 9 V, G, F

Preheat the oven to 350°F. In a dry skillet, toast the quinoa over medium heat until it gives off a toasted aroma and begins to pop, about 3 minutes. Stir often to prevent burning. In a large bowl, stir together the toasted quinoa, sunflower seeds, sesame seeds, hemp seeds, pumpkin seeds, chia seeds, pecans, and salt. In a medium saucepan, heat the corn syrup and maple syrup over medium heat until hot, 2 to 3 minutes. Stir in the seed mixture and mix until everything is moist. Divide the mixture among 18 mini muffin cups and press down with damp fingers to tightly compact the contents. Bake for 15 minutes and let cool for several minutes before unmolding. They will harden while they cool, helping them to stick together.

These bites are packed with natural sugars, and I'll grab a couple before my bicycle rides for an energy boost. They also work perfectly well as a snack if I'm desk-bound.
Serves 12 V, G, F

In a food processor, process the dates, figs, apricots, pistachios, and hemp seeds until finely chopped. Add the brown rice syrup, cocoa, salt, orange zest, and vanilla or coffee extract, and process until the mixture clumps together. Pack the mixture into 24 mini muffin cups and freeze until firm, about 30 minutes. Unmold and store in the refrigerator in an airtight container.

Pop a couple of these and you'll get plenty of healthy fats and protein to quell hunger pangs. Hemp protein provides an earthy element that I enjoy, and the creamy deliciousness of almond butter is hard to beat. If using plain protein powder, you can mix in 1 teaspoon vanilla extract.
Serves 8 V, G, F

Place all the ingredients in a large bowl and stir with a rubber spatula until the protein powder and granola are incorporated. Taste and adjust the sweetness with more honey, agave syrup, or brown rice syrup as needed. Pack the mixture into 16 mini muffin cups and place in the freezer for 30 minutes to harden slightly. Unmold and store in the refrigerator in an airtight container.

Want to impress guests and start a festive gathering with something other than the same old cheese plate? Here are a handful of fun mini muffin tin appetizers that offer the perfect trifecta: great flavor, nutritional perks, and just the right note of elegance. They are the perfect little bites for parties, potlucks, joyful family gatherings, or the big game and are sure to fly off of your appetizer tray. Or do as I did when plugging away at these recipes—combine a few and serve up an appetizer-filled dinner. Kids will eat it up! If entertaining a smaller crowd, each of these recipes can be halved.

Each bite of these is like a festival of flavors in your mouth and a great way to kick off an evening of entertaining. If you're jonesing to make these ahead of time, you can refrigerate the shrimp mixture for up to a day. Look for small, square wonton wrappers at most grocery stores and Asian markets.
Serves 6 to 12

Preheat the oven to 375°F. Using a pastry brush, lightly coat both sides of the wonton wrappers with the oil. Press each wrapper into 24 mini muffin cups, making sure the bottoms are as flat as possible. Lightly sprinkle with salt and bake until golden and crisp, about 10 minutes. Carefully remove the wrappers from the muffin cups and cool completely on a wire rack.

In a large bowl, stir together the yogurt, cilantro, lime juice, ginger, curry powder, cumin, cayenne pepper or chili powder, green onions, and salt and black pepper to taste. Stir in the shrimp and mix well. Divide the shrimp mixture among the wonton cups and serve.

 

CURRIED SHRIMP CUPS,
page 42

 

GOAT CHEESE—MUSHROOM PHYLLO BITES,
page 44