I used two round pans, but you can also use a 9 x 13 ″ or
even cupcake pans.
Not exact matches
I
even used a smaller than average bundt cake
pan, so I had some extra better to make a few
cupcakes.
I've created a healthy version with no added fat and only a small about of sugar, so it fills you up without filling you out:) You can
even prepare individual portions in
cupcake pans for the perfect healthy snack on the go!
I've
even used an ice cream scooper to put it in
cupcake pans to make «rolls» for sliders and pulled pork sandwiches.
I don't have a
cupcake / muffin tin so I used a brownie
pan lined with foil and cut it into squares
even my veggie - phobic husband loves it... I kind of didn't tell him it has zucchini!
Scoop out crust mixture into a 6 ″ spring - form
pan (if you don't have a spring - form
pan, use a 6 inch cake round, lined with plastic wrap) or line a
cupcake tin with plastic wrap to make 6 tartlets, and press firmly, making sure that the edges are well - packed and that the base is relatively
even throughout.