Tag Archives: muffin

Mini Casseroles

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If you like to cook, then a muffin tin is a necessity in your kitchen, I think. You can make virtually anything! I have made pancakes, omelets, cheese muffins, corn muffins, popovers, pancake popovers, and now mini casseroles. Mini meals, I have discovered, are simply wonderful! They are great for portion tracking, experimenting with recipes, and having pre-made service for family and guests.

Note that the measurements (excepting the rice) may not be totally accurate because this was not an official recipe. It was just something I whipped together and then decided to blog about. But it was SO delicious! I just looked in the fridge, got out leftovers, and got cooking.

Another note: Leftovers are GREAT! Use them! Besides the eggs and milk, obviously, everything I used in this recipe is leftover. (I actually recommend leftover rice/broccoli)

Lastly, this recipe made 4 1/2 – 5 mini casseroles, due to my uneven distribution of egg. In the future, I think I will add a third egg and more filling. Play around with the recipe!

Ingredients

  • 1/4-1/3 cup rice, cooked
  • 1/4-1/2 cup broccoli, chopped into small pieces
  • chicken, shredded/cut up
  • 2 eggs
  • milk, for eggs
  • shredded cheese (I used sharp cheddar)

Instructions

  • Preheat oven to 375 degrees and prep a muffin tin with Pam or non-stick spray
  • Mix rice, broccoli, and chicken together in a small bowl
  • Whisk eggs and milk together in a separate bowl
  • Add equal amounts of filling to 5 muffin cups (or more, depending on how much ingredients you use)
  • Next, pour equal amounts of egg mixture into each muffin cup
  • Bake for 10-13 minutes
  • Serve immediately and enjoy!

(Leftover mini casseroles are great, too!)

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Mini Quiche – Crustless or with a Crepe Crust

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Mini quiche. Omelette muffins. Egg muffins. Quiche muffins. Whatever you want to call them…

I have wanted to make a quiche for a while, but I haven’t really known where to start or what kind of crust to use. So I decided to combine a quiche with another recipe I’ve been wanting to make, because, I realized, they are actually sort of the same thing. Quiche and omelette muffins. But isn’t an egg or omelette muffin just like a mini, crustless quiche? Of course.

So this morning, as  was getting all excited to make these, I realized I only had two eggs left. Oh well. I was very pleased when I discovered that 2 eggs actually makes exactly 3 mini quiches. I didn’t have any special toppings today: no peppers, mushrooms, onions, nothing. All I had to work with was cheese and some turkey bacon that need to be used up. I like to avoid unhealthy meats as much as possibly, including bacon, but I made the exception since this was turkey bacon and I had nothing else. These are so easy and quick to prepare, and also quick to cook. Mine only took 10 minutes, and so the whole time I spent preparing/making these was about 15, maybe 20 minutes total. These are great because you can use so many fillings, just like a normal quiche or omelette. What will you use?

Oh my goodness these crustless quiches were AMAZING. So delicious! I will definitely be making these again, hopefully soon, and hopefully with some new and different fillings. The egg set wonderfully and was not runny at all. The bacon was perfect and not tough, and the cheese…wow. The cheese was melty and complemented each quiche beautifully, deliciously, amazingly. These crustless mini quiches were just all-around perfect. I highly recommend making some.

Mini Crustless Quiche

Ingredients:

  • 2 eggs
  • 2 tbsp milk, approx
  • 1/3 cup cheese
  • 2 pieces turkey bacon, precooked
  • Any additional omelette/quiche toppings or seasonings desired (other meat, veggies, spices, etc)

Instructions:

  • Preheat oven to 350 degrees and grease 3 muffin cups
  • Whisk eggs and milk together well until smooth (I used a fork for this).
  • Cut/tear bacon into small pieces and divide bacon into two piles. Add 1/3 of the bacon from ONE pile to each cup.
  • Evenly add the egg mixture to each cup ( did a little at a time and got them perfectly matched). Just use your best judgement, and if one cup has a little more or less, do not worry.
  • Add about half the cheese your going to use into each cup and use a fork to slightly stir it into the quiche mixture. Add the other half of the cheese on top of each cup.
  • Bake “muffins” for 10-15 minutes or until egg has set.

Mini Crepe Quiche

For a crepe quiche, use the same recipe above, but use a crepe crust. All you need to do is make the crepes first (3 for the recipe above) and line each muffin cup with one crepe. You can use cornstarch or rice flour crepes, or the crepe recipe of your choosing. Then add the egg and other ingredients according to the crustless quiche recipe. You may want to check on these mini quiches a little more, to make sure the crepe is not overdone, but you should be fine. The crepe will be like a crust-a little crunchy but not too hard.

This crepe quiche recipe is inspired by a post over at Lexie’s Kitchen.

My Popovers Worked!

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Today I finally tried out the popover recipe I have created. At least, I hoped it would be a popover recipe. If not, It would just be rolls. I have taken what I have learned from various tips and my own knowledge of food to create it. First: I know that the ingredients work best at room temperature. Done. Second: the batter should be a little runny if I am to be able to pour it into a muffin tin. Okay. Third: most bread/roll recipes include some salt and butter. Check. Last: I need eggs. This was where my true uncertainty began. How many eggs was I to use? I honestly just reasoned out that 1 would not be enough, and 3 seemed like too many, so I decided on 2 eggs, which did end up being sufficient.

I haven’t been making my recipes in huge amounts, so I made my recipe based off of 1 cup of gluten free flour. That meant I would need about 1 cup of milk (so the batter can be poured). I didn’t want to use too much salt, so I just used 1/8 teaspoon. 1 tablespoon of butter seemed like the right amount as well, because any more than that seemed like too much, and any less…I just wasn’t so sure.Anyway, I crossed my fingers and set to work. But of course, once I had my ingredients all set out, I had to figure out how to make my recipe. I preheated my oven to 450, because in the past when I have made other bread products, that was about the temperature I used. I didn’t know how long to cook them for, so I set my timer for 10 minutes, but when I checked them, they clearly needed more time. So I waited another ten. I was surprised by how fast they had started cooking, so I turned down my oven’s temperature to 375 and ended up cooking them for an additional 15 minutes. This recipe makes 8 popovers.

So, the big question is: did my popover recipe work? The answer: yes! The popovers were absolutely delicious and they actually popped! I was more than excited at discovering that my first popover attempt was triumphant. The popovers were beautifully browned on the outside and light, steamy, and soft on the inside. I will not be making any changes or modifications to this recipe, that is for sure!

 

Ingredients:

  • 3/4 cup rice flour (I use Bob’s Red Mill Brown Rice Flour)
  • 1/4 cup cornstarch
  • 3/4 tsp xanthan gum
  • 1/8 tsp salt
  • 2 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tbsp butter, melted/cooled

Instructions:

  • Preheat oven to 450 degrees and grease 8 regular muffin cups well.
  • Blend flour, cornstarch, xanthan gum, and salt together.
  • Mix eggs and milk together (beat until mixture is light and there are some small bubbles). Stir in butter until the consistency is the same as before.
  • Add wet mixture to dry ingredients and mix until all ingredients are completely combined and there are no flour clumps.
  • Fill muffin cups no more than ¾ full. Bake 15 minutes.
  • Decrease oven temperature to 375 degrees and bake 15-20 additional minutes, until popovers are golden-brown.
  • Remove and serve hot-warm.

Delicious Cheese Muffins

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Today I was in a cheese mood. I wanted something new for a late breakfast, for brunch. How about a cheese muffin? I have been planning on trying out my new cheese muffin recipe, and today seemed like as good a time as any, so cheese muffins it was. Once I had the idea, I was so excited to make them. That’s the drill with most new recipes, anyway. As soon as I get the idea or decide to make something, I am just ready to go. I love to bake. I would definitely say I am passionate for gluten free cooking!

This was actually a fairly easy recipe to come up with. I got the dry ingredient measurements from my pancakes from scratch recipe (these cheese muffins in NO way taste like pancakes), and from there I used knowledge from similar recipes for the rest. These are cheese muffins, so I used a lot of cheese. If I am going to make gluten free cheese muffins, I want them to be cheesy! The cheese muffins take little time to prepare, and although I thought they would take less time to cook, they aren’t in the oven for too long, so this is a great recipe to whip up for breakfast, or even as a dinner side.

I was in no way disappointed with these delicious cheese muffins! They were so wonderful and cheesy and yummy. They were soft and steamy, and the cheese was all melty on the inside. There was the perfect amount of cheese, I thought. I definitely want to make these again! Everyone liked them, too, and there are still a bunch of left overs. I must add that I was actually out of shredded sharp cheddar cheese, and only had shredded colby jack cheese. So, putting two and two together, that the cheese was perfect and I had actually used colby jack, I think next time if I use sharp cheddar, I will try 3/4 of a cup and see how it goes.

This recipe makes 12 normal sized muffins.

Ingredients:

  • 1 cup brown rice flour
  • 3/4 cup cornstarch
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup sharp cheddar cheese, grated
  • 1 egg
  • 3/4 cup + 2 tbsp milk
  • 1/2 stick (1/4 cup) butter, melted

Instructions:

  • Preheat oven to 400 degrees
  • Mix flour, cornstarch, baking powder, and salt together in a large bowl and then add cheese, mixing in well.
  • Add melted butter, milk, and egg.
  • Stir until the dry and wet ingredients are well incorporated and no flour clumps remain.
  • Spoon/pour into greased muffin tins. Fill no more than 3/4 full.
  • Place muffins in oven (middle rack) and bake for about 20 minutes.
  • Serve immediately/warm.

Corn Muffins with Pamela

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This morning, I was looking through the recipes I wanted to make (for breakfast), trying decide what to cook next. If you have looked at my recipe index, you will know that I already have many recipes, so when my eyes alighted on corn muffins, I knew that would be what I wanted to make. I already had a recipe draft, so I pulled it out, made a change here and there, and went to work in the kitchen. I decided to make a slightly bigger recipe than what I usually make, because I have had such luck with Pamela’s products in the past. I just hoped I would be able to say the same for the cornmeal.

Everything was easy to mix to spoon into the muffin tin. Mine only took 15 minutes to cook, but I could see someone wanting a slightly darker muffin, so you could add up to 5 extra minutes in the oven. I am not a huge sweet fan, so feel free to add a little more sugar if desired. I knew I should have some, but I didn’t want so much that it would be a prevailing flavor.

These were so good! I loved them. The recipe makes 12 corn muffins, so there were plenty of leftovers. The corn muffins were so soft and steamy; they were not overly dense or crumbly, but I wouldn’t describe them as having a cake-like texture either. They were perfect, in my opinion. I don’t think there is anything I would change in this recipe. My mom asked me as the muffins were cooking if I had put cheese in them, which made me think I could try adding cheese to some of them next time I make them. Cheesy corn muffins…that sounds delicious to me!

Ingredients:

  • 1 1/3 cups Pamela’s baking and pancake mix
  • 1 cup medium cornmeal
  • 1/2 teaspoon salt
  • 1/2-1 tsp sugar
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 stick (1/4 cup) butter, melted/cooled

Instructions:

  • Pre-heat oven to 375 degrees and grease a 12-cup muffin tin.
  • Blend all dry ingredients together, then lightly and separately mix all the wet ingredients together.
  • Stir wet ingredients into dry and mix until completely blended and no flour or cornmeal clumps remain.
  • Fill muffin cups about 3/4 full.
  • Bake for 15-20 minutes.
  • Serve immediately or warm.

*NOTE 1: For corn muffins from scratch, you can replace Pamela’s mix with: 2/3 cup rice flour, 1/3 cup cornstarch, 1 tbsp baking powder OR 1 cup rice flour, 1 tbsp baking powder.

*NOTE 2: I am sure this recipe can be used to make cornbread as well. Here are just some general directions: Follow the directions above up until you pour the batter into the muffin tin. Instead, pour it into a greased 8-inch pan (this is the size that I have used for past recipes and it worked well) – and bake for about 25 minutes (maybe a little longer, since cornbread tends to take longer than the muffins).

UPDATE: These make great leftovers. I just finished the last of them, five days after I made them, and they have tasted great (if not better) each time I’ve eaten one. I had one with some soup one night which tasted especially delicious.