I find
the parchment paper muffin cups are best to avoid sticking.
Not exact matches
I just baked these
muffins (complete with the pretty
parchment paper cups) this eve and also made the mushroom farro soup.
Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini
Muffins, 5 bags 1/3
cup toasted coconut 1/3
cup sliced almonds, toasted optional 1/2
cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with
parchment paper.
I have silicone
muffin cups, so I don't use nonstick spray or
parchment paper, but feel free to do so.
Question though, would you still put
parchment paper in each
cup if using the mini
muffin pan?
For the
parchment paper liners, cut five - inch square pieces of
parchment paper and place one square into one of the
muffin cups, pressing along the folds to crease them as best you can.
Note: I highly recommend
parchment paper cups or silicon
muffin cups to make these for easy release.
I like to use squares of good natural
parchment paper rather than cupcake cases for
muffins (but if I do use
cups I like these ones for being unbleached and eco friendly!).
Using a piece of
parchment paper (to prevent mixture from sticking to hands), press oat mixture into bottom and up sides of each
muffin cup.
Lightly coat each of 12 (5 - inch square)
parchment paper pieces with cooking spray; press
paper squares into
muffin cups to form a liner.
Line 12 standard
muffin cups with
muffin liners or squares of
parchment paper.
If you don't want the candy «
cup» look, with the ridges on the sides, then you can remove the candies from the
muffin cups just before covering with chocolate and set on a flat piece of
parchment paper to firm up.