This week I’ve got another great cookbook to share with you from our friends at Ulysses Press. The book is Muffin Tin Chef by Matt Kadey, and it’s filled with –you guessed it– recipes that you make using a muffin tin!
I think most of you out there in blogland already know that muffin tins aren’t just for muffins and cupcakes anymore! There’s a whole of other treats, appetizers, and more that you can make with them. And this book is chalked full of great ideas that you will love!
Synopsis: Do you know the muffin pan? Most people think they do, but just wait! With faster baking times to keep cooks on schedule, smaller portion sizes to keep waists trim, and a tasty appearance to keep guests impressed, the recipes in Muffin Tin Mania make for miniature versions of all one’s favorite treats. From curry asparagus frittatas and Swiss chard quiches to salmon lentil cakes and butternut squash soufflés, these are perfect finger foods, kids’ party snacks, or unique dinner treats. Muffin Tin Mania provides step-by-step recipes and color photos to help create mini dishes that can’t fail. It suggests useful tips and tricks on avoiding burnt, dried out, or “stuck” meals, as well as advice on necessary materials for making muffin-sized magic. The author, a registered dietician, is an expert on packing maximum flavor into miniature portions to ensure that everyone is healthy, happy, and satisfied.
My Thoughts: I was so excited to get this book! I was happy to find that it had some great desserts, but it has just as many appetizers, breakfasts, snacks, and savory entrees. And so many of them would be perfect for when you have company coming over or you’re having a party because not only are they easy to serve on party trays and buffets, but you’re also able to make the recipes fairly quickly. And clean up will be a breeze too!
Today I’ve got a savory recipe to share with you from the book! I was going to share a dessert recipe, but I decided to be a little different this week. Plus, everyone already knows so many dessert ideas for muffin tins, I thought it would good to throw something out there that you might not have thought of! So today I’ve got some Egg and Sausage Polenta Cups for you!
Recipe for Egg and Sausage Polenta Cups:
Easy on the taste buds, polenta, eggs, and sausage add layers of loveliness to each bite. Even if using silicone muffin cups, make sure to use paper liners as the bottoms are quite moist, making intact removal without them a challenge. Also, it’s best to avoid large eggs, which are too big for the cups and will cause overflow. Recipe can be doubled.
Serves 3, Gluten-Free
Ingredients:
¾ cup low-fat milk
¾ cup water
½ cup corn grits (polenta)
⅔ cup shredded Asiago, Swiss, or fontina cheese (about 3 ounces)
2 tablespoons finely chopped fresh rosemary
½ teaspoon salt
2 teaspoons grapeseed or canola oil
3 ounces uncooked turkey sausage, casing removed, and chopped
6 small eggs
watercress or arugula, for garnish
Directions: Bring the milk and water to a slight simmer in a medium pot over medium heat.
Slowly whisk in the corn grits, and continue whisking until it begins to thicken and resemble creamy oatmeal, 3 to 4 minutes. Remove from the heat and stir in the cheese, rosemary, and salt. Let cool.
Heat the oil in a medium skillet over medium heat. Cook the sausage until lightly browned and no longer pink, about 3 minutes.
Preheat the oven to 400°F. Line 6 medium muffin cups with paper liners. Divide the polenta among the prepared muffin cups. Using your fingers, form a deep well in each one by pushing the polenta up the sides of the muffin cups. Crack an egg into each polenta cup and scatter the sausage on top. Place the muffin tin on a baking sheet to catch any egg overflow. Bake until the egg whites are firm but the yolks are still slightly runny, about 20 minutes. Let cool for several minutes before unmolding. Garnish with the watercress or arugula and additional shredded cheese, if desired.
Win it! One Simply Sweet Home reader will win a copy of Muffin Tin Chef.
To enter, please use the Rafflecopter form below. No mandatory entry today.
Those Brownie Bites look amazing and thanks for the chance to win!
Brownies made with sweet potato? I must try that
Thanks for such a lovely giveaway!! The recipes look delish!! Hope you have a great Monday! xo Holly
I’ve just started to see these muffin tin recipes and they look wonderful! Now that it’s just Hubz and me at home, I’m on the look out for recipes that will make a small dinner, then be easy to take to work for lunch–these look perfect.
Thanks so much for the giveaway!
Thanks for the great breakfast idea for this weekend! I have polenta in the pantry. Do you mind if I pin this?
Stopping by from Tuesdays at the Table.
I love cooking with polenta. Thanks for sharing!
Something different to do for guests with gluten intolerance. Thanks.
what a great way to keep portions under control
I would love to win!
Just found your blog. Very nice. I am excited to see more of you.
I love my muffin tin and would love to make more than just muffins in them!
This looks delectable!!!!!!!!!! I would so love to win a copy of this book!!
Would love to win, so I can have some ideas in the kitchen.
This recipe looks like something our family would really enjoy!!! Thanks for sponsoring a giveaway!
Those polenta cups look sooooo good! Thanks so much for sharing at Mom On Timeout!
thanks for the giveaway
pkeintz@gmail.com
Those sweet potato brownie bites sound delicious! I need to try making them.
Yumm I need to put my muffin tins to more work!