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Muffin Tin Mania Paperback – 26 Apr 2012

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Product details

  • Paperback: 160 pages
  • Publisher: Ulysses Press (26 April 2012)
  • Language: English
  • ISBN-10: 161243052X
  • ISBN-13: 978-1612430522
  • Product Dimensions: 22.6 x 16.3 x 1 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 1,012,047 in Books (See Top 100 in Books)

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Product Description

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 where he continues his infatuation with the muffin tray.

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Most Helpful Customer Reviews

Format: Paperback
Here is a relatively slim, colourful book that promises to help you `make magic in your muffin tin'. In many ways it does that, as it certainly finds a few innovative uses for your metal bakeware that this reviewer had not considered before, despite after the fact being `so obvious'...
Yet no obvious enough one can say without any intended sarcasm. In countless kitchens around the world the humble muffin tin stands in readiness for any occasional cake making duties that may be presented to it. Yet how many people would have thought to use their muffin tins for stuffed French toast, pizzas and casseroles? All in all the book features 101 recipes that are certainly not variations upon a chocolate chip muffin.
The author hits upon an interesting idea here, noting that these smaller dishes have a much faster cooking time and the smaller portions can be good (psychologically, if not physically) for those who are looking to lose a bit of weight. You can still have a bit of what you like, as long as you don't load up several miniatures instead of one regular portion! In addition these miniatures can make a nice difference at a buffet or party too.
Another great idea the author suggests is using the muffin tin as a freezing mould. Instead of then freezing one big block of food you could freeze several food `muffins'. Once frozen just put in a freezer bag to protect and when you are hungry... a ready portion can emerge courtesy of your microwave oven. Of course, nowadays there are many different sizes and shapes of muffin tin available and it is clear that the regular shape is the one under consideration but if you really want Hello Kitty shaped meat loaf or a Barbie horse box pizza... well, why not!
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Format: Paperback Verified Purchase
Lots of different recipes for your muffin tin. Nice to see good variety of delicious savoury and sweet recipes to try.
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By jade_mansell on 28 Jun. 2015
Format: Paperback Verified Purchase
Verry good little book, full of lots of ideas and advice
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Most Helpful Customer Reviews on (beta) 57 reviews
49 of 51 people found the following review helpful
You need this book! 9 May 2012
By Bridget F. - Published on
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.
27 of 27 people found the following review helpful
Great for yourself or as a gift 10 May 2012
By Amazon Customer - Published on
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.

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.
14 of 14 people found the following review helpful
Much more than muffins! 22 July 2012
By Hello Happy - Published on
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. 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.
81 of 101 people found the following review helpful
Whole Wheat Pastry Flour? Almond Flour? Coconut Palm Sugar? 5 Sept. 2012
By Laura Freed - Published on
Format: Paperback Verified Purchase
I was so excited to get this book after reading the raving reviews.
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.
13 of 14 people found the following review helpful
Muffin Tin Chef is perfect for parties and picnics! 2 May 2012
By Terri Pena - Published on
Format: Paperback
Muffin Tin Chef is a book that I immediately liked. The photos make me want to run right into the kitchen and get cooking. The book begins with information about different muffin pans and the benefits of various materials. Each recipe starts with a head note, how many servings to expect, and if the finished dish is vegetarian, gluten-free, or freezer friendly. I do love a good head note.

The first recipe in the book is for Baked Eggs in Prosciutto Cups and I was left wishing I had not already eaten breakfast. Fish Tacos, and Sweet and Sour Tofu Spring Rolls are ingenious. The list of things I want to try goes on and on. If a dish requires pie crust or pizza dough, the recipe is included. Of course you could also do store bought if that is your preference. I imagine many of these dishes heading out with the family for picnics and road trips. Lots of vegetable and whole grains make The Muffin Tin Chef a book I look forward to getting to know better.
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