Today, I’m pleased to have Brette Sember, author of the newly released The Muffin Tin Cookbook, as well as The Parchment Paper Cookbook and The Organized Kitchen. All of Brette’s books are fantastic and make great additions to small house kitchens, but today, she’s going to tell us what makes muffin tins great and why they’re for more than just muffins. She also gives away a couple of recipes. Read to the end, you have a chance to win one of these books!
Your muffin tins can do much more than just cupcakes and muffins! This versatile pan can be used to make entrees, appetizers, breakfasts, sides, breads, desserts, and much more. Forget big casserole dishes or baking pans – you can do it all in your muffin tin. If you’re living in a small space, you’ll find that you can make many dishes with just a six-cup muffin pan which is easy to store and doesn’t take up a lot of room in your cupboard.
Sometimes I just have to have a little of mom’s home cooking although it isn’t possible to have some of my mother’s dishes made by her hands. I do have some of the recipes that will always be reminiscent of home.
I’m a typical American Heinz 57, 1/8 to ¼ cup of Native American, at least ¼ German with a dash of Irish, Scottish and Patriot (one side traces back to “Mad” Anthony Wayne from the Revolutionary War) thrown in.
When people hear my last name, most people identify me with being at least part Native American, but it is my mother’s German blood that I identify most with culturally. It was at least my great-great grandparents who immigrated to the U.S., but when my mother was born, her paternal family still closely identified with their German roots. My grandfather was a very early union organizer for meat packers in the Back of the Yards area of Chicago’s South side and my mother attended St. Martini’s Lutheran Church and School in the South side’s German community.