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Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts Paperback – April 17, 2012


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Product Details

  • Paperback: 160 pages
  • Publisher: Ulysses Press (April 17, 2012)
  • Language: English
  • ISBN-10: 161243052X
  • ISBN-13: 978-1612430522
  • Product Dimensions: 8.9 x 6.4 x 0.4 inches
  • Shipping Weight: 4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Best Sellers Rank: #44,007 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Matthew Kadey is a registered dietitian, freelance nutrition writer and recipe developer. His nutrition, recipe and travel articles have appeared in dozens of publications including Men’s Health, Women’s Health, Shape, Men’s Journal, Vegetarian Times, Runner’s World, Bicycling and Fit Pregnancy. You can find Matt at www.muffintinmania.com where he continues his infatuation with the muffin tray.

More About the Author

Matthew Kadey is a registered dietitian, magazine nutrition writer and recipe developer. He is also the author of Muffin Tin Chef. Matthew currently resides in Waterloo, Ontario, Canada.

Customer Reviews

Great and easy delicious recipes.
regina carter
He said it has really helped him out with great ideas for recipes and ways to serve them, and he especially liked that he could control portion size.
Chavez
Even after seeing Matt's muffin tin recipes online I was pleasantly surprised at how awesome this cookbook is.
R. Michel

Most Helpful Customer Reviews

42 of 43 people found the following review helpful By Bridget F. on May 9, 2012
Format: Paperback
I received this book at a wedding shower and absolutely love it. If you don't have room on your shelf, throw away an old church cookbook and update with this gorgeous, inventive book. I love that every recipe has a full-color photo and that the author loves real, fresh food. This book isn't a gimmick. These recipes work; using the muffin cups is brilliant: it provides portion control, a beautiful presentation and often, much quicker cooking times than a similar dish in a large pan. I've already tried a dozen of these; not a dud in the bunch. I've used them for creating a week's worth of lunches, a church potluck and a great cocktail party. The clever, quick crusts using all sorts of readily available ingredients are also an inspiration to continue to invent recipes using these techniques. I swore I'd never need a cookbook again. I was wrong. I needed this.
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22 of 22 people found the following review helpful By R. Michel on May 10, 2012
Format: Paperback
I've followed Matt Kadey for years online and was thrilled to get this book. Even after seeing Matt's muffin tin recipes online I was pleasantly surprised at how awesome this cookbook is.

Pros:
1. Easy to substitute ingredients with what you have around the house.
2. Most foods last for multiple meals and if not, the book mentions that something should be served and eaten fresh.
3. Huge variety throughout the book both in types of foods and variety among ingredients.
4. Most recipes are easy and if not super easy, the extra steps make the food so delicious that it's worth your time.

Minor Cons:
1. At least one recipe omitted the baking temperature, but I was able to figure it out.
2. The book doesn't lay flat on its own.

Even with tiny deficiencies, the recipes are so tasty that they're worth it. I highly recommend Matt's website as a compliment to the book and he's always been incredibly helpful about answering questions and expounding on techniques as well as unusual ingredients.
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71 of 88 people found the following review helpful By Laura Freed on September 5, 2012
Format: Paperback Verified Purchase
I was so excited to get this book after reading the raving reviews.
Sigh.
The reviews failed to mention that this is a "health nut" book. NOT that there is anything wrong with being a health nut.
I recently went from 140 pounds to 110 pounds after trying just about every known diet around (Gluten free, Paleo, Atkins, 17 Day Diet, etc) - you know my BIG SECRET? Portion control. I started really watching what I ate (but didn't limit ANYTHING)in March of 2012 and now it's 9/5/2012 and I've lost 30 pounds. The only exercise I do is walk my dog about 40 minutes a day. I do cut down on carbs but nothing is forbidden.
That's why I was so excited about this book! What a great way to stick to my portion control. And someone mentioned each recipe stated if it was freezer friendly (that was false - there are a few recipes that state it's made for the freezer to use at a later time...).
I was bummed when I discovered that most recipes call for whole wheat pastry flour. Sigh. My stores don't carry that. Everything is whole wheat this, whole wheat that. Coconut palm sugar, Wheani rice (??), and other various odd foods. The author does say you can substitute - but when the majority of recipes call for wheat pastry flour - I have to think the recipe was created so it would taste best using the flour called for in the recipe. I didn't buy this book to experiment and create my own muffins!
Not every recipe has a picture (but there are many).
I just wish someone had mentioned the whole wheat pastry/coconut sugar/health conscious aspect of this book, because I wouldn't have purchased.
If you are really into that sort of thing, this book would no doubt be a 5 Star for you. It's just that I'm not, and searching out the special ingredients for recipes I only plan to make occasionally is not for me.
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10 of 10 people found the following review helpful By CuteEverything TOP 1000 REVIEWER on July 22, 2012
Format: Paperback
Muffin Tin Chef had me wondering just what exactly you could cook in a muffin tin. I had mostly used the pans just for muffins and my only kind of unconventional use was to make mini popovers. But I have several muffin pans, which range from huge to tiny, so I was very open to the idea of utilizing them for more than muffins. Plus, my kids always seem to be considerably more interested in anything I bake in a "cupcake" pan than just about anything else.

Muffin Tin Chef, written by Matt Kadey, has a broader range than I had imagined, with recipes for Breakfast, Appetizers, Main and Side Dishes and Desserts. The author give interesting insights and tips into what types of muffin tins work the best for which recipes, eg. silicon is great for panna cotta, not so great for browning pie crusts.

I loved how many savory dishes there were and how the muffin tin is used to create both complete dishes, like the Crustless Smoked Salmon Quiches or used as little cups to hold the food inside of, like the Pancetta Cups with Fig Jam. We made the Butternut Squash Souffles (fluffy and delicious!) and the Spinach Dip bowls, which are made simply from cutting rounds from bread and pressing them into the muffin cups before filling with the spinach mixture. I (and the whole family) loved how fun they were to make and to eat, too!

The author also encourages us to think beyond the typical muffins and cupcakes for dessert and branch out to cheesecakes, petite pies and more. I also really appreciated that, as a dietician, the author created recipes for sweets that are also wholesome, with ingredients like maple syrup, low fat ricotta and whole wheat flour, saving me the hassle (and experimentation) of having to tweak them myself.
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