I
ran out of muffin tins while making these and accidentally ended up with an incredible German chocolate cake.
Bake at 375 °F until brown on top, then
pop out of muffin tins and store in the fridge (if you're eating that week) or freezer (if you'd like to last longer).
Of course I was
out of muffin tin liners, and so instead of pretty little round tops, the batter spread across the pan and fused together in the oven.
The recipe is really tasty — they just did not
come out of the muffin tin for me — but I will be trying this recipe again using muffins liners and not filling them up as much.
I tried another recipe like this where I just cracked an egg into the ham pockets, they seemed slightly bland and it was a terrible mess to try to
clean out of the muffin tin.
** I've sprinkled the remaining sugar all over the roses, it was so delicious as the sugar melted on the sides and caramelized but I had a BIG problem which was taking the
roses out of the muffin tin as it got stuck when the sugar melted.So better just sprinkle it on the middle or as I've suggested above use cupcake liners.
When you make them the day before... do you take
them out of the muffin tin the night you make them?
I then took
them out of the muffin tin and put them on a plate and put in the refrigerator still in the liner.
The tops look done but the bottoms feel unstable as I pulled
them out of the muffin tin.
What's the best way to get
them out of the muffin tins?
As soon as the muffins are cool enough to handle, take
them out of the muffin tin and cool them on a rack.
Let the meatloaf cool slightly, pop
them out of the muffin tin and garnish the top with sour cream and green onions.
And after a brief trip in the oven and a few minutes on the counter to cool, you can pop
them out of the muffin tin with the kids and have fun slathering each muffin with butter and even a drizzle of honey for a bit of sweetness!