i had a muffin pan that was twelve squares and it shaped and portioned all
at once, way cool... letting cool to handle, then leave on the grease? why?
because when we reheated it went on the rack and helped to brown and then
drip off, also i used pretty low fat meat, Lee
"Ozgirl" > wrote in message
...
>I used to make mine in loaf cake pans. When they were cooked I would empty
>off the fat then put back in the oven to brown them. The pans never came up
>looking good but I didn't use those ones for cakes anyway. Ideal for
>portion control in the muffin pans though.
>
> "Storrmmee" > wrote in message
> ...
>> meat loaf in muffin pans is a joy, either make/bake/freeze or make
>> freeze, decant and store bringing out to cook, i also do turkey dressing
>> this way helps with portion control, Lee
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "basilisk" > wrote in message
>>> ...
>>>> Salmon Cakes
>>>>
>>>> 14.75oz canned salmon, remove bones if they bother you.
>>>> 2 stalks celery, chopped fine
>>>> 1 small green onion and bulb, chopped fine
>>>> 3 small portabello mushrooms, chopped fine
>>>> 2 large eggs plus 1 yolk
>>>> 1/4 tsp garlic powder
>>>> 1/4 tsp black pepper
>>>> 1/2 tsp salt or to taste
>>>> 2 tbs olive oil, divided
>>>>
>>>> Preheat oven to 380 degrees.
>>>>
>>>> Drain salmon and mix all ingredients, reserving half of
>>>> olive oil to grease pan.
>>>>
>>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>>> or until glossy and browned.
>>>>
>>>> Let cool for 15 minutes before removing from tins.
>>>>
>>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>>> of protein.
>>>>
>>>> Not for the faint of heart where fat is a concern.
>>>
>>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>>
>>> They would make a nice lunch with salad, yum. I know someone who used to
>>> make what Americans call "sausage" in muffin pans. He would make a heap
>>> on weekends and freeze them and reheat to have with eggs (any which way)
>>> for a quick breakfast. He added lots of low carb veggies to the sausage
>>> mix (mushroom, celery, peppers, zuchini etc) plus onion and garlic plus
>>> the egg binding and seasonings. My aunt makes frittata in muffin pans
>>> too.
>>
>>