Didn't think it would be
right in a muffin pan.
Not exact matches
These
muffins are huge
in size, I have a special giant
muffin pan for baking them
in and this batter gives you just the
right amount for 6 of them.
A well - buttered
pan allows for cakes, breads and
muffins to pop
right out, but sometimes I like to go easy on the butter
in a recipe or to skip it all together.
When I coat my
pans for baked goods, especially mini
muffins pans which can be a little finicky, I use a fool - proof tip to help my
muffins release
right out of the
pan so they don't stick without dousing them
in oil or butter.
I've made them both
in a traditional
muffin pan with liners and
in a silicone
muffin pan sprayed with cooking spray without liners and found that the cupcakes slip
right out of the silicone
muffin pan and tend to stick to cupcake liners a bit.
Hi, I just made these... very nice... though I filled up the
muffin cups
in the
pan right to the brim and baked at 400F instead....
When I coat my
pans for baked goods, especially mini
muffins pans which can be a little finicky, I use a fool - proof tip to help my
muffins release
right out of the
pan so they don't stick without dousing them
in oil or butter.
After a few hours
in the freezer, they pop
right out of the
muffin pan and get stored
in a gallon size zipper bag, ready for their turn for a quick 2 minute reheat.
The batter blends
right up into a 4 - cup measuring cup to pour
right into your
muffin pan, and can be blended up ready to go
in less than 10 minutes!
Used nonstick spray
in mini
muffin pan instead of paper liners and they slid
right out!