Love spiral bound, and, just to add to the mix, love, love, love
the muffin tin too!
Not exact matches
You could also try putting them on a baking sheet after they've already been baked in the
muffin tin and stick them back in for a few minutes, though the tips might get
too dark.
For this recipe I used a
muffin tin, however you don't have
too.
And I
too split them into mini's - used
muffin tins and the loaf pans.
My loaf pans were
too wide so I used 6 Texas size
muffin tins and they came out great.
A classic donut pan or
muffin tin works
too!
It freezes well,
too, and I reheat it in the oven I love your
muffin tin ideas.
Preheat your oven to 350 degrees F. and grease your
muffin tins with butter (grease around the top of each
muffin compartment
too so the streusel doesn't stick).
Mine seemed
too watery when i put them into the 12 -
muffin tin, but hoped they would firm up a bit when cooked.
Remove the cupcakes out of the
muffin tin as soon as possible — sometimes leaving them in there
too long is the cause of soggy bottoms
Don't allow them
too sit
too long in the
muffin tin or they will be impossible to remove.
My mixing bowl looked like there was going to be
too much, however your photo of
muffin tins heaping full, helped with the quantity and made perfect
muffins.
I made half of the
muffins with blackberry jam (put a bit of batter in a
tin, some jam, and more batter) which were quite good
too.
One last note: I made 6 giant almond joy cups because I was
too lazy to walk up the stairs for my 12 cup
muffin tin (#ExSlothWho?)
Give it a whirl — you could make a variety of sizes — I used regular sized
muffin tins, but they'd be awesome in mini
too if you have them.