Free The Muffin Tin Cookbook by Brette Sember Page B

in muffin cups helps accomplish the same thing. Mango rice makes this dish extra special.
CALORIES
130 calories
FAT
4 grams
PROTEIN
9.8 grams
SODIUM
155 mg
CARBOHYDRATES
13.1 grams
SUGARS
2.6 grams
FIBER
1 gram
sour cream and onion chicken nuggets
    Makes 24
    1 10-ounce bag sour-cream-and-onion potato chips
    2 tablespoons chopped fresh chives
    ½ cup light sour cream
    ¼ teaspoon onion powder
    ¹⁄³ cup buttermilk
    ⅛ teaspoon ground pepper
    ⅛ teaspoon paprika
    3 boneless, skinless chicken breasts, cut into 8 pieces each
    Jumbo
    1. Preheat oven to 375°F and prepare 24 mini muffin cups by spraying heavily with cooking spray.
    2. Pulverize potato chips in a food processor and add chives, mixing thoroughly.
    3. Pour onto a plate or waxed paper.
    4. Mix sour cream, onion powder, buttermilk, pepper, and paprika in a bowl.
    5. Dunk chicken in sour cream mixture (shaking off slightly so it is not heavily coated) and then into potato chip mixture, completely covering with coating.
    6. Place 1 piece of coated chicken in each muffin cup, lightly pressing the piece into the cups (it’s okay if the edge hangs out a bit).
    7. Spray the tops of the chicken with cooking spray.
    8. Bake 15 minutes, then broil for 2−3 minutes until brown and crispy. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    This special treat will make you a hero for sure when everyone samples the spot-on sour cream and onion flavor.
CALORIES
88 calories
FAT
4.9 grams
PROTEIN
4.1 grams
SODIUM
91 mg
CARBOHYDRATES
6.6 grams
SUGARS
0.2 gram
FIBER
0.2 gram
turkey empanadas
    Makes 6
    2 tablespoons raisins
    1 tablespoon hot water
    1 unbaked refrigerated pie crust
    ¼ small onion, chopped
    1 teaspoon olive oil
    ¼ pound lean ground turkey
    1 small garlic clove, chopped
    1 tablespoon Wondra flour
    ¾ cup beef broth
    4 olives, chopped
    1 hardboiled egg, chopped
    ¼ cup refrigerated hash brown potatoes (chunks, not shredded)
    Salt and pepper
    Regular
    1. Preheat oven to 400°F and prepare 6 regular muffin cups.
    2. Place the raisins and water in a small bowl and allow to soak while you prepare other ingredients.
    3. Prepare pie crust according to instructions in “Using Pie Crusts” in the Introduction.
    4. Cook onion in oil over medium high until translucent.
    5. Add turkey and garlic and cook until turkey is cooked through.
    6. Stir in flour and cook for 1 minute.
    7. Stir in broth and stir until thickened.
    8. Remove from heat and stir in raisins (and remaining water), olives, egg, and potato and season with salt and pepper.
    9. Divide mixture among muffin cups.
    10. Bake for 15 minutes. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    An empanada is a traditional South American stuffed pastry. This version reimagines it as a mini pie but is still packed with the ingredients that make it stand out.
CALORIES
207 calories
FAT
9.6 grams
PROTEIN
8.5 grams
SODIUM
354 mg
CARBOHYDRATES
21.6 grams
SUGARS
2 grams
FIBER
0.4 gram
chicken cordon bleu
    Makes 4
    4 round or oval deli ham slices
    1 boneless, skinless chicken breast, cut into ½−1" pieces
    ¹⁄³ cup grated Gruyère cheese
    Salt and pepper
    1 tablespoon Dijon mustard
    1 tablespoon chopped parsley
    1 tablespoon heavy cream
    ⅛ teaspoon rosemary
    2 teaspoons seasoned bread crumbs, for topping
    Regular
    1. Preheat oven to 400°F and prepare 4 regular muffin cups by spraying with cooking spray.
    2. Place 1 ham slice in each cup, pressing down to fill the cup. Allow any excess to fold into the cup.
    3. Mix chicken, cheese, salt, pepper, mustard, parsley, cream, and rosemary.
    4. Divide chicken mixture among cups, and sprinkle bread crumbs on top. Spray tops with cooking spray.
    5. Bake for 12−15 minutes until chicken is cooked through. Refer to the “Meat Temperature Chart” in the Introduction for doneness.
    Chicken cordon bleu is turned inside out when the ham acts as a cup for the dish. This is great with Savory Spinach Muffins (see Chapter 8