8 Easy Instant Pot Recipes
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
1. Classic French Croissant
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[wprm-recipe-roundup-item id="629"]
2. Almond Pastry Cookies
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[wprm-recipe-roundup-item id="636"]
3. Make Coffee at Home
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[wprm-recipe-roundup-item id="630"]
4. Easy recipe of potatoes
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[wprm-recipe-roundup-item id="628"]
5. Roasted Cauliflower Salad
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[wprm-recipe-roundup-item id="626"]
Conclusion
This post is an example for Recipe Roundup feature of WP Recipe Maker. Use this Recipe Roundup feature for your roundup posts and we’ll automatically output the ItemList metadata that Google needs to display your recipes in a Carousel. You can find more details about this feature: Recipe Roundup Demo.
Flat Irons Skillet Potatoes
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Gordon Ramsay
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Flat Irons Skillet Potatoes
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
Lentil salad with fried cheese
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Nam pharetra nisi sed tempor porta. In fringilla nulla eu neque convallis suscipit. Praesent rutrum tempus lectus, non sagittis felis suscipit euismod. Donec nec lectus iaculis, pharetra ante nec, interdum dui.
Lentil salad with fried cheese
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
10 Minutes Magic Orange Sauce
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Cooking is an expression that crosses boundaries.
Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.
10 Minutes Magic Orange Sauce
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
Classic French Croissant
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Cooking is an expression that crosses boundaries.
Morbi quis mauris quis enim finibus luctus in vel mauris. Aliquam nec eros augue. In quis pellentesque orci. Suspendisse vitae elit ut ligula efficitur sollicitudin ut sit amet risus.
Classic French Croissant
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
Herb-Roasted Potatoes
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Quisque vehicula ultricies pellentesque. Vivamus id magna ex. Phasellus ac tellus erat in, rutrum erat. Pellentesque sit amet pharetra sapien id elit aliquet. Proin eu erat interdum curabitur vel eros tempus lacus dignissim tellus.
Herb-Roasted Potatoes
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
Bagels from scratch
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Bagels from scratch
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
Homemade Coconut Cream Pie
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat. In sed massa sed erat consectetur convallis vel vitae felis. Vivamus in tempus erat. Cras porta nisi sit amet leo dictum, non suscipit neque tincidunt. Ut et enim ligula.
Etiam sed enim vitae magna pretium tincidunt eget vel massa. Maecenas porttitor at risus sit amet facilisis. Cras et elit id velit semper bibendum et vel purus.
Homemade Coconut Cream Pie
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary ((stems removed))
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese ((room temperature))
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges ((small, Cara Cara, or Valencia))
-
Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
-
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
-
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
-
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
- Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
- Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
-
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.