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Old 09-25-2012, 02:32 PM   #1
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Muffin Tin Cooking

Anything you bake - sweet or savoury - you can make in a muffin tin. They are great for life on the road because one muffin tin fits nicely into a toaster oven; two fit into the AS oven.

I don't like to fuss with "a lot of" something when Airstreaming. A big hunkin' meatloaf or lasagna - it's a bother. Little bits seem to work so much better (and any leftovers are a lot easier to store. These tasty little morsels below - you probably won't have any leftover, period!)

Have been doing a lot of muffin tin experimentation. My latest is something I call "Granny on the Road." My English granny used to make something called "Toad 'n the Hole." Sausages in a Yorkshire Pudding base. As kids, it was our favourite Saturday night supper. Gran used to make it in a big Pyrex dish. I don't even think the dish she used would fit into the AS oven. I have adapted it for a muffin tin, and it tastes just as good. It is a great breakfast in the great outdoors. You can also serve it for lunch or dinner with a salad.

If anyone would like the recipe, tell me here, and I will post. It's an easy recipe. I can see them in a bucket at a rally potluck!

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Old 09-25-2012, 02:40 PM   #2
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Definitely post the recipe!

Looks great.
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Old 09-25-2012, 03:14 PM   #3
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Very clever!

Yes, we need the recipe.


Maggie
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Old 09-25-2012, 03:45 PM   #4
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Yes! Please post the recipe.

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Old 09-25-2012, 09:05 PM   #5
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Here you go, my Airstream friends:

FaN's Muffin Tin Toad 'n the Hole

1 cup all-purpose flour
1/4 - 1/2 tsp. dried savory
pinch salt
1 cup milk
3 eggs
12 links of your favourite sausage (I like maple pork)
Vegetarians can use the faux sausage
Peanut, canola, or vegetable oil

Two muffin tins. For muffin-tin cooking I use the tins with the jumbo-sized cups, but you can use the regular sized ones if you'd like

Method:
In bowl, stir together the flour, savory and salt. Whisk milk with eggs; gradually whisk into flour mixture until smooth. Let stand for 30 mins.

Prick sausages and place one in greased muffin cup. Roast in 375F oven, turning once, for 25 mins.
Remove tins from oven and remove sausages. Add 1 Tbs. oil to each muffin cup. (Less if there is already some sausage fat at the bottom)
Place back in oven to heat oil (watch carefully so you don't smoke out your Airstream).
Cut each sausage into four pieces
Remove tins from oven and pace four pieces into each cup
Increase oven temp. to 425F
Ladly batter onto hot oil and sausage, filling each cup almost to the rim

Place back into oven until batter puffs up and is golden (about 15 mins).


Serve immediately. If you'd like to do the Canadian thing - top with maple syrup.
Makes 12 individual toad 'n the holes (more if you use the smaller muffin holes)
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Old 09-25-2012, 09:11 PM   #6
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Muffin tins are also great for mini meat loaves!
Diner Meat Loaf 'Muffins' Recipe | MyRecipes.com
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Old 09-26-2012, 05:57 AM   #7
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I can't wait to get home and try this Toad in the Hole recipe!


Would be a great Sunday breakfast, grand babies would love it.


Maggie
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Old 09-26-2012, 06:07 AM   #8
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Thanks for the idea. We will be beginning RVing soon. What a great idea.

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Old 09-26-2012, 08:29 AM   #9
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Originally Posted by doug&maggie View Post
I can't wait to get home and try this Toad in the Hole recipe!


Would be a great Sunday breakfast, grand babies would love it.


Maggie
Maggie,

That's wonderful. We kids sure loved it - especially with the maple syrup. I was a picky eater, but would sure dive into this.

My grandma would be honoured that you're going to make it part of your family tradition. Enjoy!
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Old 09-26-2012, 08:43 AM   #10
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Thanks' for the recipe. I am not much of a cook and am always looking for simple easy dishes for pot lucks. I had to look up "dried savory". I have never used it before. I have everything else for the recipe, but going to have to try to find "savory".
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Old 09-26-2012, 08:44 AM   #11
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This would be a really good portion-control system, too, for many things.

I used to make a Dutch apple pancake for my kids that had a similar batter to the recipe below.

Ohhhh, the ideas are coming! . Quiche, pasta bakes, apple crisp..............


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Old 09-26-2012, 09:47 AM   #12
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Would these work with silicone muffin cups or is the metal necessary?
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Old 09-26-2012, 10:15 AM   #13
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Originally Posted by AWCHIEF View Post
Thanks' for the recipe. I am not much of a cook and am always looking for simple easy dishes for pot lucks. I had to look up "dried savory". I have never used it before. I have everything else for the recipe, but going to have to try to find "savory".
Chief, dried savory would be with the spice-bottle section.
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Old 09-26-2012, 10:20 AM   #14
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Quote:
Originally Posted by doug&maggie View Post
This would be a really good portion-control system, too, for many things.

I used to make a Dutch apple pancake for my kids that had a similar batter to the recipe below.

Ohhhh, the ideas are coming! . Quiche, pasta bakes, apple crisp..............


Maggie
Maggie, exactly. With today's concern about obesity, muffin tins are great for portion control. Most of the fat/calories are in the sausage. One or two toads would be lot lower in fat/calories than two eggs with toast and four sausage links.

Kids love muffin-tin cooking because it's kid sized and compact.

I found this link; they talk a lot about cooking for kids... http://www.wired.com/geekmom/2012/08/muffin-tin-chef/
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Old 09-26-2012, 10:21 AM   #15
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Would these work with silicone muffin cups or is the metal necessary?
web, good question. I honestly don't know. I have never baked with silicone muffin cups.
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Old 09-26-2012, 10:32 AM   #16
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Quote:
Originally Posted by Fly at Night

web, good question. I honestly don't know. I have never baked with silicone muffin cups.
I have never baked with these, either, but don't know why there would be a difference.


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Old 09-26-2012, 10:36 AM   #17
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Another idea - salad in a crouton cup.

Use a cookie cutter (or tin can/drinking glass rim) to cut a circle out of a slice of bread. Butter both sides. Press circles into small-medium sized muffin cups. Toast in oven until crisp. Use as a mini salad bowl. In this photo I filled my cups with my favourite salad - greens with feta, red onion, walnuts, and a raspberry/balsamic vinaigrette.

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Old 09-26-2012, 11:00 AM   #18
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Chief, dried savory would be with the spice-bottle section.
Thanks, I am going stop by and pick some up. I am going camping this weekend and am going to try making a pan of Toad'n the Hole.
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Old 09-26-2012, 12:16 PM   #19
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Howdy from TEXAS!! PLEASE pray for rain for the TEXAS PANHANDLE....we are beginning to look like the 1950's here!

Rachael Ray is doing a week of cooking in mini muffin tins right now....food for thought!

See ya'll in NEW MEXICO.....blessings...Callie
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Old 09-26-2012, 05:56 PM   #20
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Quote:
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web, good question. I honestly don't know. I have never baked with silicone muffin cups.
I have a silicone muffin tin, has 12 cups, and it works great for cornbread. I can't see any reason it wouldn't work here. I'm going to find out.
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