Muffin Tin Madness

By Maggie Ingles

Create portion perfect servings for your family or an event! Individual molten lava cakes are always a hit and can prevent over-indulging.

Skip the dangerous nonstick fumes! Muffin tins without nonstick coating can be easily used with cupcake liners to keep pets safe fro PFOA fumes.

Super fast cleanup!

Why spend time scrubbing pots, when you can just throw out a cupcake liner? The muffin tin has changed the way we cook in my home for the better. I hope it can do the same for you. This book is full of recipes for breakfast, brunch, lunch, dinner and dessert. Parties, school functions and picnics are sure to benefit from these portable meals and treats.

• Language: English
• Publisher: Maggie Ingles
• Release date: Aug 27, 2013
• ISBN: 9781497734470

Book preview

Morning Sunrise Muffins

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These oven-poached eggs sit on a maple-flavored piece of toast and pieces of bacon. The subtle sweet flavor really compliments the savory bacon and poached egg. Measurements given will create 6 muffin cups.

Ingredients:

6 Large Eggs

6 Slices Bacon, Cooked and Chopped into Bits

6 Slices Bread (White Or Wheat)

1/4 Cup Butter, Melted

6 Tbsps. Heavy Cream

1-1/2 Tbsps. Butter, Melted

1-1/2 Tsps. Maple Syrup

Optional: Salt and Black Pepper to Taste

Optional: 6 Tbsps. Shredded Cheddar Cheese

Cookware:

Muffin/Cupcake Tin, Small Mixing Bowl

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Directions:

Preheat oven to 375 degrees Fahrenheit (190 Celsius).

Grease muffin tins.

Flatten the bread as thin as possible with a rolling pin (or the side of a soup can).

Combine maple syrup and butter in a small mixing bowl.

Press each slice of bread into a muffin cup, then brush the inside of each one with the butter and syrup.

Bake until crispy, 3-5 minutes. Remove from oven.

Sprinkle bits of bacon into muffin cups.

Crack an egg into each muffin cup. Top each with 1 Tbsp. cream (this is necessary for the cooking process).

Season with salt and pepper to taste. Top with shredded cheese.

Bake until egg whites are