Two interesting books have crossed my desk in the past couple of weeks. While the subject is similar, the books are quite different.
The Muffin Tin Cookbook is the larger of the two books but has very few photos. I know books are more expensive to produce with lots of pictures, but when it comes to cookbooks I find them inspiring. There are four pages of photos in the center of the book, and the recipe immediately following those pages is Linguine Nests and the first one I read. One of the ingredients is 6 refrigerated linguine nests, and I have no idea what that is. I flipped to the index hoping to find a recipe or some guidance, but found none.
Each recipe includes nutrition information and I am surprised by the amount of fat in each serving. Without doing the math I would guess the average to be 9 grams per serving. Lots of butter, cheese and lite sour cream in these recipes. Also a lot of prepared ingredients such as pie dough or pizza crust. The book includes a fair number of muffin recipes, as well as some things that serve no purpose by being put in a muffins cup, such as Zucchini, Corn, and Tomato Cups or Lucky Bamboo Asparagus.
I did not test any recipes from this book as I was put off by the processed ingredients and the high fat content.
Muffin Tin Chef is a book that I immediately liked. The photos make me want to run right into the kitchen and get cooking. The book begins with information about different muffin pans and the benefits of various materials. Each recipe starts with a head note, how many servings to expect, and if the finished dish is vegetarian, gluten-free, or freezer friendly. I do love a good head note.
The first recipe in the book is for Baked Eggs in Prosciutto Cups and I was left wishing I had not already eaten breakfast. Fish Tacos, and Sweet and Sour Tofu Spring Rolls are ingenious. The list of things I want to try goes on and on. If a dish requires pie crust or pizza dough, the recipe is included. Of course you could also do store bought if that is your preference. I imagine many of these dishes heading out with the family for picnics and road trips. Lots of vegetable and whole grains make The Muffin Tin Chef a book I look forward to getting to know better.
***I was sent these books by the publisher or their PR firm with the hope that I would write a review for the blog. No money changed hands and my opinions are my own.