 Deluxe Mini Muffin Pan – £18.50 |
We all love our Mini Muffin Pans! Here are some recipe ideas from other consultants and customers which you might like to try. Please do send me any other recipes you come up with. There’s a Pampered Chef prize each month for the best idea submitted!
1. JAM TARTS
Sweet Shortcrust Pastry 1 jar jam 180C 15-20 mins
2. JAFFA TARTS
Sweet Shortcrust Pastry 1 Jar shredless orange marmalade 1 packet plain choc chips or 1 bar plain chocolate.
Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot. 180C 15-20 mins
3. MINI APPLE CRUMBLE TARTLETS
Sweet Shortcrust Crust Pastry
1 tin apple pie filling
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon sprinkled on after baking.
180C 15- 20 mins
4. MINCE PIES
Sweet Shortcrust Crust Pastry
1 jar luxury mincemeat
180C 15-20 mins
5. STRAWBERRY & LEMON CURD TARTLETS
Sweet Shortcrust Crust Pastry
Bake tartlets when chilled and empty.
Filling:
½pint/10fl oz whipped double cream mixed with a few tbsp luxury lemon curd.
Slices of Strawberry to garnish
Icing sugar to sprinkle
6. CARAMELISED ONION & GOAT’S CHEESE TARTLETS
Shortcrust pastry
1 jar caramelised red onion chutney (Sainsbury’s)
150g goat’s cheese (Somerset Goat’s Cheese with rind)
Pop half a teaspoon of chutney in each tart case and top with half a teaspoon of goat’s cheese. Oven 200C 15 mins
7. MINI HAM PUFFS
2.5 ounces ham or smoked turkey finely chopped, 2 tablespoons finely chopped onion, ½ cup (2 ounces) grated swiss or cheddar cheese, 1 egg, 1 tbsp snipped parsley, 1 ½ teaspoons Dijon mustard, 1/8 th teaspoon ground pepper, 1 tin croissant dough.
Oven 350 F Lightly spray mini muffin pan with oil using kitchen spritzer. Finely chop ham and onion. Add cheese, egg, mustard, parsley and pepper. Mix. Make a large rectangle from dough, cut in 24 squares, press one in each cup of muffin pan using tart shaper. Fill each cup with a scant scoop of ham mixture. Bake 12 – 14mins until golden brown.
8. MINI YORKSHIRE PUDS
Served with a little smoked mackerel pate and a dash of horseradish (great for drinks party type nibbles)
9. MINI TOAD IN THE HOLE
kids and big kids love them!
10. BOOZY CHERRY CHOCOLATE TARTS
with vanilla custard or cream (choc pastry and a couple of those boozy cherries you get in the Christmas hampers!)
11. BLIND BAKE savoury or sweet tart cases and freeze in preparation of people dropping in – takes seconds to defrost and fill with cream cheese, pesto, ham and coleslaw, egg mayo, anything!
12. INDIVIDUAL CHEESECAKES
13. CHOC OR FRUIT BUNS
served cold, iced to look like Christmas puddings
14. INDIVIDUAL BITE SIZED BREAD & BUTTER PUDS
(press bread into muffin pan and fill with thick custard and dried fruit)
15. CRISPIE CAKES
16. BOOZY JELLIES
17. INDIVIDUAL ICE CREAM BOMBES
(oil pan, coat with melted choc and freeze, fill with ice cream and top with melted choc and freeze again)
18. TIGER IN THE HOLE
Pop about 12 RAW tiger prawns with some garlic and chopped flat leaf parsley in SMALL MICRO COOKER for about 1 min until lightly pink . Spritz tin with oil and put in a hot oven (about 5mins ) Make Yorkshire pudd, cut prawns in half put in hot tin and add 1 Small Scoop of batter and bake at about 200.C or so til risen. So chic and yummy!!
19. PECAN TASSIES
25g/1oz butter or margarine, 175g/6oz light soft brown sugar, 1 egg, 1 tsp vanilla essence, 115g/4 oz pecans, chopped, Icing sugar (optional).
Preheat oven to 180c/350f/gas 4
press into sweet shortcrust pastry to form tart shells.
For the filling, microwave butter in a bowl until melted. Stir in the brown sugar, egg and vanilla essence. Chop pecans (with food chopper) and stir in. Fill each tart shell with filling. Bake for 20-25 minutes or until light golden brown. Cool in pan for 3 minutes.
20. ROLO TARTS
Rolos (24), Short crust pastry (half a block), Choc Buttons
Roll the pastry & dib as usual. Put in rolo. Bake 10 mins Gas 5. Once out of the oven put choc button on top.
21. BAILEYS CHEESECAKES (My favourite!)
Ready made cookie dough, Big slosh Baileys, Philly Cheese (about half a pack or so), Bit of icing sugar.
Roll cookie dough into balls & bake for 8 mins or so. Dib into tart shells while still warm. Whilst cooking mix philly and baileys together and add icing sugar to sweeten. Taste the mixture lots! Taste it a bit more to make sure it’s ok!! Fill tart shells with mixture and sprinkle with cocoa powder ? YUM.
22. MINI CHOCOLATE TARTLETS
1 Pack 375g Chilled dessert pastry, 200g full fat soft cheese,
50g caster sugar, 1 small egg beaten, 100g dark chocolate,
100ml double cream, cocoa powder.
Divide dough into 24 squares, roll each into a ball and place in mini muffin pan. Shape using mini tart shaper. Blend sugar and cream cheese. Melt half the chocolate and add to the mixture, add the egg and stir until well mixed. Using small scoop place one scoop of mixture into each tart shell. Bake 190 for 15 mins. Set aside and cool . Whip cream – add to easy accent decorator and pipe a rosette onto the top of each. Grate remaining chocolate over top and dust each with cocoa powder.
23. COURGETTE CURRY MUFFINS
Put 5 eggs into a large bowl & beat lightly. Add the following:
2/3 courgettes grated, 1 large onion grated , 100 grated cheese ,
1 cup self raising flour, ½ cup of oil , 1 tsp curry powder , 11/2 tsp oregano, Optional: add 3 slices of diced smoked bacon.
Mix all together & place teaspoonfuls into the deluxe mini muffin tin. Bake for 20-25 mins at mark 5 (160-170C). Makes approx 55 muffins NB These freeze really well.
24. MEDITERRANEAN TARTLETS
Half pack of ready made shortcrust pastry. 1 egg , 7.5ml/ 1 ½ tsp plain flour , 45ml/3 tbsp milk , 1tsp dried basil, 1tsp dried thyme, ground black pepper to taste, 1 clove garlic , 55g/2oz feta cheese crumbled , 390g / ½ can marinated artichoke hearts drained,
8 black pitted olives , 1 spring onion , 30ml/2 tbsp red pepper diced.
Divide pastry into 24 balls – place in mini muffin pan – shape with dough shaper to form tart shell. For filling whisk egg, flour, milk, seasonings and garlic. Add feta cheese, chop artichokes, onion and olives with food chopper add to mixture. Fill tart shells with mixture – garnish each with chopped red pepper. Preheat oven to 180C or gas 4 – Bake 15-20 mins or until lightly browned, cool in pan for 5 mins – remove to non stick cooling rack.
25. DOROTHY’S POTATO CUPS
Press mashed potato into the bottom of the wells, bake for 10 mins or so to crisp up, then grate cheese, add chopped onion and crispy bacon or shredded ham over the top, then return to the oven for another 8 to 10 mins.
26. ANGEL HAIR CRUST
wheat free alternative to pastry
Make a crust of angel hair coconut, that’s the long fine strands sold at julian graves, and i’m sure other shops shredded, thin and long. Mix icing sugar and melted butter into the shreds, press into the tin you are making a gluten free base for little tartlets, leave the sugar out and you could make them savoury, especially to use with prawns, chopped peppers and a dash of chilli sauce then bake. The sweet ones would be lovely with dried cranberries, sultanas, brown sugar, cinnamon and and egg then baked 12/15 mins should be enough to set the filling.
27. MARSHMALLOW FANTASY
Using the coconut base (as No.26). Blind bake the coconut base. You will need 2 envelopes of gelatin, 1/2 cup cold water, 2 cups sugar, 1/2 cup cold water, 1 tsp vanilla, 1/4 tsp salt, red and green maraschino cherries (julian graves stocks the green ones). Soak gelatin in 1/2 cup cold water, boil sugar, 1/2 cup water and softened gelatin together for 2 mins, cool. Beat with mixer for 2 mins, add vanilla and salt. Spoon into the mini tin on top of the coconut bases, drop a coloured cherry into each recess, refrigerate. Remove individual pieces when set 3 to 4 hours.
28. MINI BANOFFEE PIES
1 pack of ready made shortcrust pastry, 3 packs of Rolo’s, 1 banana.
Make pastry cups with dobber, thinly slice banana and place into cups, place 1 Rolo on top of each banana slice. Pre-heat oven to 180C and bake for 20 mins. Scoff remaining Rolo’s whilst pies are cooling.
29. POTATO NESTS WITH SALMON AND WATERCRESS
Lightly butter mini muffin pan. Coarsely grate 200g peeled potatoes and combine with 1 beaten egg and season to taste. Drain off any excess liquid. Place a spoonful of potato mixture in the muffin pan using the dobber to gently push the potato mixture up the sides. Bake for 20 minutes at Gas 6 / 180c until golden. Cool. Combine 125ml sour cream, 1 heaped tsp chopped fresh dill and 4 tsp lemon juice. Assemble by dividing 50g trimmed watercress among the nests, top with a strip of smoked salmon or roasted cherry tomatoes and a blob of dill sour cream.
30. CURRIED CHICKEN CUPS
3 tablespoons desiccated coconut, toasted
24 wonton wrappers
225 g (8 oz) cooked chicken, chopped
1/4 red pepper, seeded and finely chopped
2 spring onions, thinly sliced
12 red or green seedless grapes, halved
1 lime
6 tablespoons mayonnaise
1 piece (1 cm/1/2 in) fresh peeled root ginger, pressed
1 teaspoon curry powder
1/4 teaspoon salt
1. Preheat oven to 180°C/350°F/Gas 4. Place coconut on Small Bar Pan; spread evenly. Bake 8-10 minutes stirring once, until lightly browned; set aside.
2. Press one wonton wrapper into each muffin cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons with vegetable oil using Kitchen Spritzer. Bake 6-8 minutes or until edges are lightly browned. Remove pan from oven to Stackable Cooling Rack; set aside.
3. Meanwhile, coarsely chop chicken using Food Chopper; transfer to Classic Batter Bowl. Finely chop red pepper and thinly slice spring onions. Halve grapes. Add pepper, onions and grapes to batter bowl.
4. Finely zest lime, using Lemon Zester/Scorer. Juice lime using Juicer to measure 1-tablespoon juice. Add lime zest and juice, mayonnaise, root ginger pressed with Garlic Press, curry powder and salt to batter bowl; mix well.
5. Using Small Scoop, fill each wonton cup with one, well-rounded scoop of chicken mixture. Sprinkle each with toasted coconut. Serve.
31. DULCHE DE LECHE DELIGHTS
25 g flaked almonds
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 sheets (each about 23 x 35 cm) frozen (defrosted) or chilled fresh filo pastry, cut to size if necessary, divided
50 g butter, melted
350 g dulce de leche (Jar found in most Supermarkets)
115 g full fat soft cheese
250 g assorted fresh berries such as small strawberries, raspberries and blueberries
Icing sugar, to decorate (optional)
1. Preheat oven to 180°C/fan 160°C/Gas 4. Finely chop almonds on Cutting Board using Food Chopper. Combine chopped almonds, granulated sugar and cinnamon in Prep Bowl. Unroll or unfold filo pastry sheets. Lay one sheet of filo pastry on flat side of Large Grooved Cutting Board; brush with melted butter using Chef’s Silicone Basting Brush and sprinkle with about 1 tablespoon of the almond mixture using Easy Adjustable Measuring Spoon. Repeat two times to create filo stack, 3 sheets high (ending with sprinkling of almond mixture).
2. Using Utility Knife, cut filo stack into 12 even squares. Press filo squares into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat entire process with remaining 3 sheets of filo, melted butter and almond mixture to make a total of 24 pastry shells. Bake 8-10 minutes or until cooked, deep golden and crisp. Remove from oven and cool slightly. Carefully remove filo cups from pan to Stackable Cooling Rack; cool completely.
3. Whisk dulce de leche and soft cheese together in Classic Batter Bowl with Stainless Whisk until smooth and well combined. Attach open star tip to Easy Accent® Decorator, fill with soft cheese mixture and pipe evenly into filo cups. Hull strawberries with Core & More; slice using Egg Slicer Plus(TM). Decorate each filo cup with mixed berries. Sprinkle with icing sugar using Flour/Sugar Shaker, if desired. Serve.
32. LITTLE ARTICHOKE CUPS
1 packet (450 g) frozen ready-rolled shortcrust pastry (2 rounds), defrosted
1 jar (285 g) marinated artichokes in oil, drained and chopped
1/2 small red pepper, seeded and finely chopped
1 spring onion, finely chopped
1 lemon
55 g (2 oz) grated mozzarella cheese
3 tablespoons mayonnaise
1 clove garlic, pressed
55 g (2 oz) fresh Parmesan cheese, finely grated, divided
1. Preheat oven to 190°C/375°F/Gas 5. Let pastry stand at room temperature 15 minutes. On a lightly floured surface, roll out one round of pastry to a 30 cm (12 in) circle using Baker’s Roller(TM). Using Scalloped Bread Tube cut out 12 pastry rounds. Press one pastry round into each cup of the Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pastry to fill remaining muffin cups.
2. Bake 8-10 minutes. Remove pan from oven to Stackable Cooling Rack; cool slightly (leave pastry cups in pan).
3. Meanwhile, chop artichokes using Food Chopper; place in Classic Batter Bowl. Finely chop red pepper and spring onion using Chef’s Knife. Using Lemon Zester/Scorer, finely zest lemon to measure 1?2 teaspoon zest; finely chop zest. Add red pepper, spring onion, lemon zest, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press to batter bowl; mix well.
4. Using Deluxe Cheese Grater, finely grate Parmesan cheese. Add half of the Parmesan cheese to artichoke mixture; mix well using Small Mix ‘N Scraper®. Using Small Scoop, fill each pastry cup with one rounded scoop of artichoke mixture; sprinkle with remaining Parmesan cheese. Bake 8-10 minutes or until golden brown and cheese has melted. Remove from pan; serve immediately.
33. MINI HAM PUFFS
1 packet (375 g) chilled fresh ready-rolled puff pastry
70 g (2 1/2 oz) lean smoked ham or smoked turkey, finely chopped
2 tablespoons finely chopped onion
55 g (2 oz) Emmental or Gruyère cheese, finely grated
1 egg
1 tablespoon snipped fresh parsley
1 1/2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
1. Preheat oven to 200°C/400°F/Gas 6. Unroll puff pastry sheet onto flat surface of Large Grooved Cutting Board; leave to rest at room temperature while you prepare filling. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer; set aside. Finely chop ham and onion using Food Chopper; place in Small Batter Bowl. Add cheese, egg, parsley, mustard and black pepper; mix well.
2. Cut puff pastry into 24, equal squares using Pizza Cutter. Press one square of pastry into each muffin cup using lightly floured Mini-Tart Shaper.
3. Using Small Scoop, fill each muffin cup with a scant scoop of ham mixture. Bake 15-20 minutes or until puffs are golden brown. Remove from pan; serve immediately.
34. PROFITEROLE PUFFS
Recipe – Puffs
150 ml (1/4 pint) cold water
55 g (2 oz) butter or margarine
A pinch of salt
70 g (2 1/2 oz) plain flour
2 eggs, lightly beaten
Filling and Topping
300 ml (1/2 pint) double cream
55 g (2 oz) icing sugar, sifted
1 teaspoon vanilla extract
85 g (3 oz) plain chocolate chunks or chips
15 g (1/2 oz) butter
5 teaspoons water
15 g (1/2 oz) pistachios or almonds, finely chopped
1. Preheat oven to 190°C/fan 170°C/Gas 5. For puffs, in 1.8 litre (3 1/2 pint) Small Saucepan, combine water, butter and salt; bring to the boil over high heat. Remove pan from heat; add flour all at once. Beat mixture vigorously using Bamboo Spoon or Classic Scraper for about 1 minute or until mixture leaves sides of pan and forms a ball. Place dough into Classic Batter Bowl. Gradually add eggs, whisking until smooth and very thick using Stainless Whisk.
2. Lightly spray Deluxe Mini-Muffin Pan with sunflower oil using Kitchen Spritzer. Using level Small Scoop, scoop batter into prepared muffin cups, dividing evenly. Bake 20-25 minutes or until risen and deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.
3. For filling, combine cream, icing sugar and vanilla extract in Stainless (2 litre) Mixing Bowl. Using hand-held electric mixer, whisk cream mixture until stiff peaks form.
4. Attach Bismarck tip to Easy Accent® Decorator; fill with cream filling and pipe into centre of each puff (see opposite page). For topping, place chocolate chunks, butter and water in Small Micro-Cooker®; microwave, uncovered, on MEDIUM, 1-1 1/2 minutes, or until melted and combined, stirring after every 30-second interval. Stir well until smooth. Drizzle chocolate topping over puffs and sprinkle with chopped pistachios. Serve immediately or refrigerate until ready to serve.
Yield: Makes 24 puffs
Cook’s Tip: For the puffs, when adding the eggs to the flour mixture, the batter will initially appear separated. After whisking, the mixture will become smooth and very thick.
When filling the puffs with whipped cream mixture, attach Bismarck tip to Easy Accent® Decorator and fill with cream filling. Insert Bismarck tip into bottom of each puff; pipe cream into centre, filling completely.
Tool Tip: Finely chop the pistachios or almonds using Food Chopper.
35. SAVOURY MINI QUICHES
1 packet (450 g) frozen ready-rolled shortcrust pastry (2 rounds), defrosted 125 ml (4 fl oz) milk
2 eggs
4 rashers of streaky bacon, crisply cooked and chopped
55 g (2 oz) courgette, chopped
55 g (2 oz) mushrooms, chopped
1 spring onion, thinly sliced
1 clove garlic, pressed
55 g (2 oz) cheddar cheese, grated
Freshly ground black pepper, to taste
1. Preheat oven to 190°C/375°F/Gas 5. Let pastry stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer.
2. Whisk milk and eggs in Classic Batter Bowl; set aside. Chop cooked bacon, courgette and mushrooms using Food Chopper; add to bowl. Thinly slice spring onion using Utility Knife. Add onion and garlic pressed with Garlic Press to bowl. Grate cheese using Deluxe Cheese Grater, add to bowl. Season with black pepper; mix well and set aside.
3. On a lightly floured surface, roll one round of pastry to a 30 cm (12 in) circle using Baker’s Roller. Using Scalloped Bread Tube cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining pastry to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until pastry is light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.
36. TUXEDO BROWNIE CUPS
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)
1. Preheat oven to 200. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving
Sheffield Pampered Chef 