What if you could make yummy recipes right out of a muffin tin? Well, guess what...you can! Muffin Tin Chef is a fabulous cookbook that offers 101 amazing recipes that can be made using no other than a muffin tin!
Imagine the benefits of using a muffin tin for baking - smaller portions which sits well on the waist, impressive appearance to awe your guests, and much more! This cookbook features delicious recipes including snacks, appetizers, entrees, and deserts. Along with the recipes inside you will also find 65 stunning full-color photos. Inside, you will find recipes such as Peach-Stuffed French Toast Bowels, No-Bake Mini Cheesecakes, Lasagna Rolls, and many many more!
I love this cookbook for many reasons. For one, All of the recipes included in this recipe book are from scratch and use easy to find real ingredients. For two, all of the recipes require small portions, so I don't overeat. And thirdly, the book offers information about different muffin pans and the benefits of using different materials. I am very proud to add it to my collection of cookbooks, and I am sure you will be to!
Check out this yummy recipe for Mini Macaroni and Cheese. It would make a great side dish or appetizer.
*This recipe is included in the Tin Chef Cookbook. I received permission before posting this recipe.*
Mini Macaroni and Cheese
Sure, mac ’n’ cheese is pure comfort food. But too often it’s a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions. Kids are sure to love this reinvention bejeweled with crunchy panko crumbs.
Vegetarian, Freezes Well
8 ounces whole-grain macaroni (elbow) pasta
1½ cups shredded cheddar cheese (about 6 ounces)
½ cup plus 2 tablespoons grated Parmesan cheese (about 2½ ounces), divided
2 large eggs
¾ cup low-fat milk
⅓ cup plain low-fat yogurt, preferably Greek-style
½ cup chopped sun-dried tomatoes
2 tablespoons chopped chives
¼ teaspoon cayenne pepper (optional)
¼ teaspoon ground nutmeg
1 tablespoon grainy or Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons unsalted butter
¾ cup panko (Japanese-style) bread crumbs
Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and ½ cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt, and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.
No matter if you serve this as a side dish or a yummy appetizer at a baby shower, it is sure to impress.