By Amy Fazio
Amy Fazio's debut e-book, Do you recognize the Muffin Pan, is a set of artistic, easy-to-make recipes utilizing that tried-and-true kitchen staple: the muffin pan. now not only for cakes and cupcakes, the muffin pan is excellent for developing crowd-pleasing appetizers, scrumptious facet dishes, or even completely portion-controlled dinners.
Some fan favourite recipes include:
Eggs Benedict casserole cups
Salami boats with antipasto salad
Mini fish tacos with creamy jalapeño sauce
Chicken enchilada stacks
Strawberry pretzel cheesecake bites
This cookbook will exhibit over 100 how one can cook dinner and create within the muffin pan. the various recipes comprise notes on cooking in different-size pans, advice for freezing, and directions on substituting various elements to fulfill even the pickiest eaters.
Whether you already love your muffin pan or plan on dusting off an outdated one, Do you recognize the Muffin Pan is certain to develop into a kin favourite.
Read Online or Download Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals PDF
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Additional info for Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals
Passion fruit cream filling 8 egg yolks ½ cup passion fruit juice (from about 10 passion fruits) 1 cup sugar 5. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium speed until all ingredients are incorporated. (Do not over-mix). 6. Spoon the batter into the cupcake cups, filling each about three-quarters full. ) butter 7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. 8. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
Frost the cupcakes and serve them immediately, or store in an airtight container and refrigerate for up to 2 days. It's in the Filling 33 34 Two-Bite Cupcakes Mascarpone & Marsala Cupcakes 48 Makes cupcakes These Italian-inspired cupcakes are a great match for any home-cooked Italian meal. Preparation 1. Prepare the raisin filling a day ahead: In a small saucepan, heat the water and sugar and bring to a boil. Reduce the heat and cook until the sugar dissolves. Remove the pan from the heat and add the raisins and Marsala.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. 6. Frost the cupcakes and serve them immediately, or store in an airtight container and refrigerate for up to 2 days.
Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals by Amy Fazio