Creative with the muffin pan
In the months following National Muffin Day (yesterday for those who missed it), the muffin pan usually finds itself anywhere else except in your oven. After all, what else can you make in this pan other than muffins, right? Wrong! We have assembled a collection of recipes which could transform your lovely muffin pan into the most versatile piece of bakeware in your kitchen!
6 sprigs parsley or dill
6 slices of bacon
6 slices of smoked salmon
Heat oven to 350°F/ 180°C. Line 6 muffin cups with a slice of bacon, the other 6 with a slice of smoked salmon. Break an egg in each bacon-lined cup. In a bowl, slightly whisk the 6 other eggs. Fill the salmon lined cups with the whisked eggs. Bake for about 20 minutes. Garnish with some fresh herbs and add pepper.
- 1 cup / 150g all-purpose flour
- 3/4 cup / 150g granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup / 120 ml buttermilk
- 1/2 teaspoon vanilla extract
- 1/3 cup / 75g melted butter, cooled to room temperature
- 2/3 cup / 75 g sliced almonds
For the almond syrup
- 1/4 cup granulated sugar
- 2 tablespoons water
- a few drops of almond extract
Preheat oven to 350°F / 180°C. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
Add flour mixture and mix with spoon until nearly smooth. Fill the muffin cups for 3/4. Bake for 20 minutes on 350°F /180°C.
While the muffins are still hot, cover top with sliced almonds.
Make the almond syrup: in a small saucepan combine sugar and water.
Remove from heat and add almond extract; stir well. Slowly pour hot almond syrup over them, letting syrup soak into cake. Broil about 1 minute from heat until almonds are lightly toasted.
Cool on rack for 5 minutes. Tip out muffins and let cool completely.
- 1 ¼ cups /3 dl whipping cream
- 2 puff pastry sheets
- 4 egg yolks
- 3/4 cups /170 g granulated sugar
- Lemon zest of 1/2 lemon)
- ¼ cup/ 30 g all-purpose flour
- 1 vanilla bean
Put the flour in a large mixing bowl and whisk in 0.4 cups / 1 dl cream. Pour the rest of the cream in a saucepan, add the lemon zest and vanilla seeds & pod (Split the pod lengthwise into two halves and scrape the pod halves). You add the seeds and the pod to the liquid). Warm slightly (do not boil!) on medium high heat. Pour the hot cream into the flour mixture along with the sugar and stir well. Add the egg yolks and stir.
Put the contents of the bowl back into the saucepan and warm up to the boiling point, meanwhile, continue to stir well. When it has thickened, turn the pot from the heat and let cool. Remove the lemon zest. Put 2 sheets of puff pastrie together and roll them loosely. Cut discs of about 3 cm of the “sausage”. Press the disks flat and make a ‘bowl’ out of them. Put them in the muffin pan. Fill the bowls with the cooled cream filling and place in a preheated oven at 220 °C/ 428 °F for 20 min.
For the dough
- 1 batch white bread dough: 3 ½ cups strong white bread flour or Italian Tipo "00" flour 1/2 level tbsp fine sea salt
- 1 (1/8-ounce) packet active dried yeast
- ½ tbsp sugar
- 1 tbsp extra-virgin olive oil
- 1 1/4 cups lukewarm water
Sift the flour and salt onto a clean work surface and make a well in the middle. In a large bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with clean, flour-dusted hands. Knead until you have a smooth, springy ball of dough.
Place the dough in a large flour-dusted oven tray. Cover with a damp cloth and place in a warm place for about 1 hour until the dough has doubled in size. Remove the dough to a flour-dusted surface and knead it around to push the air out with your hands.
- 6 tbsp tomato sauce
- 1 tbsp dried herbs
- 12 salami slices
- 1 cup / 100g grated mozzarella
- 1 cup /100g grated parmesan cheese
- ½ cup / 90g pitted black olives, cut in slices
- handful basil leafs
- Heat oven to 400°F/ 200°C/ gas 6.
On a lightly floured surface, roll the dough out to a rough rectangle about 17 x 11 inch / 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the salami mozzarella, parmesan, dried herbs, olives and basil.
Tuck the short sides in and roll up the long side like a Swiss roll. Cut in slices of about 1 inch / 2,5 cm and put each roll in a muffin cup. Bake for about 15 -18 minutes on 400°F/ 200°C. Sprinkle some extra fresh herbs on top and serve hot.
- ¼ cup / 50g melted butter
- 1 ½ cup / 200g self-raising flour
- 3 eggs
- 3/4 tsp salt
- Dried herbs
- 5 carrots, peeled & finely chopped
- 2 onions, peeled & finely chopped
- ½ fennel, finely chopped
- 1 zucchini, finely chopped
- 2 tablespoons chopped fresh chives
- 3/4 cup /65 g grated cheese
Preheat oven to 400°F / 200°C. Brush the muffin pans with melted butter or oil to grease.
Sift the flour and salt together into a large bowl. Add the carrots, fennel, onions, zucchini, cheese and chives. Toss to combine until the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture. Whisk the eggs and butter in a bowl. Pour into the centre of the vegetable mixture and use a large spoon to fold in until combined.
Spoon the mixture into the greased pans and bake in preheated oven for 20-25 minutes Serve hot or cool.
Chocolate Chunk Muffins
- 2 cups / 300 g self-rising flour, (or all-purpose flour & 1 tablespoon baking powder and a dash of salt)
- 1 cup / 220 g superfine sugar
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup / 160 ml melted butter
- 1/2 cup / 125 ml low-fat milk
- 1 cup chopped dark chocolate
Heat oven to 350°F/ 180°C. Sift together flour and sugar in a bowl. In a separate bowl, mix together eggs, vanilla, butter and milk. Mix liquid ingredients into the flour mixture until combined. Fold in the chocolate. Scoop into the greased muffin tins. Bake for 25- 28 minutes or until toothpick comes out clean.