Bakeware needed: 8 jumbo muffin / cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I
used standard muffin pans.
To begin, line 2
standard muffin pans (24 muffins) with papers and set aside.
Line
a standard muffin pan with papers, and set it aside for now.
Line
a standard muffin pan with paper liners or lightly oil the cups.
Because this recipe yields sixteen muffins, you will need two
standard muffin pans.
If you would like to fill
a standard muffin pan that fits 12 make a 1 1/2 batch of this recipe (one recipe plus one cut in half)
Line 6 holes of
a standard muffin pan with a double layer of cling film.
Line either a 6 hole texan muffin pan, a 12 hole
standard muffin pan or an 8 inch springform tin with cling film.
Lightly grease the cups of
a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Lightly grease
a standard muffin pan; or line with papers, and grease the papers.
Grease 6 holes of
a standard muffin pan with coconut oil and place a disc of baking paper in the bottom of each.
Preheat oven to 350 degrees Fahrenheit and line 2
standard muffin pans with paper liners.
Place 3 pieces per cup of
a standard muffin pan.