Wednesday, May 5, 2010

Do you know the muffin man?

You should. Then you should find out what he bakes in.

Muffins tins are excellent multitaskers as they can play a major role in portion control. Last week for lunch, I used a modified muffin tin, a mini-loaf pan, to make individual meatloaves. I had meat that I could eat hands on! So, aside from the gluttonous-perk, I had built in calorie/portion control as each loaf weighed in at 2 oz of meat.

I've also used muffin tins to do assembly-style breakfast, such as mini-quiches and egg scrambles for breakfast sandwiches.

Another benefit: by increasing the surface area of your entree, you shorten the cooking time. So, where a meatloaf can take as long as 40 minutes to an hour to cook, mini meatloaves take about 25 to 30 minutes. It takes no extra effort as you "downsize" some of your favorite recipes. The only additional step is that you have to grease/lin the tines and perhaps adjust the oven temp or cooking time.

No comments:

Post a Comment