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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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The individual portions are perfect for me. Of course I can’t eat an entire recipe (which varies from 6- 12 servings), but that is okay because my leftovers are another meal!. The recipes are simple, varied, and delicious. Ingredients are easy to find, and most you will have on hand already. No special items that are only found on top of a mountain in Tibet or you have to empty your pocket book to purchase! They also helped me in my goal of eating a healthier diet. Sections include, breakfast, appetizers, main dishes, side dishes and desserts. Wouldn’t it be fun to have an entire meal muffin tin meal?
Single servings are great to take with me and eat on the run, thus keeping me from eating out. But it doesn’t just stop with me! This cookbook is great for cooking for your kids and in my case my grandkids. The muffin meals intrigue them not to mention the smaller sizes cook faster. Important when you have a hungry bunch waiting to eat. Any leftovers turn into individualized snacks for later.
The colorful and appetizing pictures of each recipe wet my appetite and also I love the simple clean up without a lot of pots and pans. There is also a primer on different kinds of muffin tins and sizes; silicone, metal, stoneware, cast iron, etc. The author also discusses packaging and freezing. He has conveniently marked recipes that are Vegetarian, Gluten free, and can be frozen later. With the latter you can have a bunch on hand to quickly heat up.
A cookbook for everyone, dieters (portion control), couples, singles, college students, etc; it can fit the needs of everyone. I plan to makes some of the recipes for our church dinners. This is a cookbook you want to own and will use a lot!
I received this book free from Ulysses Press in exchange for an honest review. The opinions I expressed are my own.
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. I can't wait to try more recipes from Muffin Tin Chef, it's a wonderful concept and has many advantages, including faster cooking times (nice timewise and for my electric bill!), portion control, fun for the kids and easy to freeze individual portions.