Muffin Tin Chef - Salmon Cakes Rural Mom

I’ve made mini-cheesecakes, snack cakes, and of course muffins in a muffin tin before and never knew how much I was missing out on!

The Muffin Tin Chef cookbook opened my eyes (and kitchen) to a whole new world of appetizers, entrees, and snacks – all baked in a mini or regular size muffin pan. So clever and so easy to follow.

Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts by Matt Kadey features everything from Peach-Stuffed French Toast to Lasagna Rolls and Spinach Pesto Bacon Pizza (yes, pizza!)

The first recipe I took a stab at making were Salmon Cakes. I modified the recipe slightly to suit my personal preferences and it turned out great (pictured.) The cakes were moist, delicious, and truly tasty. Just as good as I would expect to find in a sea-side restaurant (only healthier as they are not fried.)

Next up on my baking list are the Lasagna Rolls, Turkey Pot Pies, and Baked Oatmeal. There’s also a treasure trove of desserts and I’m dying to try out the Cappuccino Cups for our next family gathering.

Full of colorful pictures, tips, and super simple creative recipes, Muffin Tin Chef is going to remain a staple on my Kitchen Country Bookshelf.

The book is available for purchase via Amazon and your local book vendors.

More information and additional recipe inspiration may be found on the author’s website Muffin Tin Mania: http://www.muffintinmania.com

Disclosure: I received a copy of this cookbook for review purposes. All thoughts and opinions are my own.

Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, when she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s making tea and writing about country living and artisan culture.