It is no surprise to anyone who visits here on a regular basis that I am a big fan of muffins. I have over 20 recipes for muffins on this blog alone! So when I was contacted to see if I was interested in reviewing a new cookbook called The Muffin Tin Cookbook
This cookbook is so much more than just muffins! Brette Sember, simply uses the muffin tin to prepare some of your favorites. Everything from Nachos to Pizza to a Triffle, this book has you covered. There are a few traditional muffins thrown in too 🙂 But seriously, this book as 200 recipes all using your muffin tin!
I love a cookbook that has the nutritional information. This offers that for each recipe. And when you are making something in a muffin tin, you know the exact serving size. So you have built in portion control (kind of a must for me).
I tried the Asian Dumplings. This is such a fun idea. I do think the meat needs more flavor though. I would definitely add more soy sauce, and maybe even some chili garlic sauce or Sriracha for some heat. But the idea of making these in a muffin tin is wonderful!
Asian Dumplings steamed in a mini muffin tin with an Asian style dipping sauce
- 1 pound lean ground turkey
- 2 green onions , chopped
- 1 tsp fresh ginger , grated (I would try 1 tsp)
- Black pepper to taste
- 1 Tbls soy sauce (I would try 1/4 cup)
- 1 clove garlic , grated
- 24 wonton wrappers
- I would add 1-2 tsp chili garlic sauce
- 1 Tbls rice vinegar
- 1/4 cup soy sauce
- 2 Tbls water
- 1 green onion , chopped (only green parts)
- 1 Tbls sherry
- 1 tsp sesame oil
- Preheat oven to 400 degrees. Prepare 2 mini muffin pans, by spraying every other cup with non stick spray.
- Combine turkey, scallions, ginger, pepper, soy sauce, garlic, and chili garlic sauce (if using). Mix well.
- Brush each wrapper with water (not too much or they get soggy). Place the wrapper in the sprayed muffin cup, and fill with about 1 Tbls of meat. Fold the edges into the center, gently pressing down. Brush with a little more water to help it seal.
- Fill the empty cups about half way with boiling water. Cover the pans with foil. Bake for 10 minutes. Remove foil, and spray the dumplings with non stick spray. Turn on the broiler, and broil for 2 to 3 minutes or until lightly browned on top.
- To make dipping sauce whisk all of the ingredients together in a small bowl. Serve dumplings with dipping sauce.
From The Muffin Tin Cookbook
Erin S
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Marissa | Pinch and Swirl says
June 12, 2012 at 10:39 amThese look so delicious. The muffin tin to make them is brilliant!
Renee @ Tortillas and Honey says
June 12, 2012 at 3:07 pmDim sum is one of my favorite things in the world and grew up on it. And to think now I can make these babies in a muffin tin! This would make my dad’s year if I made these! 🙂
Hailey says
June 12, 2012 at 6:04 pmThese look great! I wonder if I could use ground pork instead of turkey? And I am so confused as to why you have to put boiling water in the muffin tin?
Erin says
June 12, 2012 at 6:09 pmGround pork would work well. I believe it just gets the water hot enough from the start, so they start steaming as soon as you put them in the oven.
Molly says
June 23, 2012 at 11:14 pmI’m salivating right now looking at this recipe, and of course it led me to a million others of yours that I want to try–can’t wait!