will be using some Wilton cupcake liners in my muffin tin, do I spray the inside of the paper liners as well as the tin itself? Sometimes I have trouble removing the paper liners from the muffin. Not sure if ingredients make a difference, but I am making pumpkin, cheesecake muffins with orange zest, orange flavored cranberries and pecans.
Question about paper muffin or cupcake liners....
- Thread starter karennoca
- Start date
I haven't been happy with the look of the paper liners after baking. The oils exude and darken the
design so they just don't look as pretty and the paper becomes somewhat translucent.
Last year I cut strips of parchment and lined aluminum mini-pans (with overhang) then sprayed the ends with that spray flour/oil baker's...whatever. The little loaves lifted right out and then I placed them inside the "nice" paper liners.
That worked much better.
For a muffin tin, you might want to just use a plain old white liner and then put them inside the colorful liner. This will also avoid the discoloration issue.
design so they just don't look as pretty and the paper becomes somewhat translucent.
Last year I cut strips of parchment and lined aluminum mini-pans (with overhang) then sprayed the ends with that spray flour/oil baker's...whatever. The little loaves lifted right out and then I placed them inside the "nice" paper liners.
That worked much better.
For a muffin tin, you might want to just use a plain old white liner and then put them inside the colorful liner. This will also avoid the discoloration issue.
I have a version of those, but not Wilton. These are brown and would hide the problems I mentioned.
Got them at Walmart--called tulip baking cups. They're somewhat tall, so you need a nice-sized muffin for it not to look lost in the liner.
http://www.bakersstock.com/tulip-baking-cups
Got them at Walmart--called tulip baking cups. They're somewhat tall, so you need a nice-sized muffin for it not to look lost in the liner.
http://www.bakersstock.com/tulip-baking-cups
Aren't they kind of expensive? 10 cents each. I just finished the last of my regular
paper ones yesterday. I bought 500 in 2008, thinking that I'd never in my life use them up. I probably paid $10.
I agree that muffins do stick when they are still warm, but I think at this price, I'll cope with letting them cool a bit.
I, too, have to find a replacement, but I'll keep looking.
paper ones yesterday. I bought 500 in 2008, thinking that I'd never in my life use them up. I probably paid $10.
I agree that muffins do stick when they are still warm, but I think at this price, I'll cope with letting them cool a bit.
I, too, have to find a replacement, but I'll keep looking.
mariadnoca
Moderator
I buy Grease-Proof liners because they keep color/don't leave stains and I'll never switch back...
I never spray my liners.
At the link is some Q&A about liners with some good info. Like she states, I use the chocolate brown ones a lot because they make a good neutral, so I bought a lot of them to have on hand.
You can see I used them here:
http://www.mybakingaddiction.com/essentials-cupcake-liners/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/1st%20Birthday%20cupcakes%20and%20more/IMG_1653.jpg
I never spray my liners.
At the link is some Q&A about liners with some good info. Like she states, I use the chocolate brown ones a lot because they make a good neutral, so I bought a lot of them to have on hand.
You can see I used them here:
http://www.mybakingaddiction.com/essentials-cupcake-liners/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/1st%20Birthday%20cupcakes%20and%20more/IMG_1653.jpg
They are like microscopic macadamia nuts. Same sort of texture, not quite as crunchy but
same sort of oiliness. Maybe the size of a small barley. The flavour is nuttier than a macadamia though.
I think maybe, they may be just a Canadian craze for the moment but I am sure hooked. You probably noticed that the nutritional value is through the roof. I have friends who eat them on their oatmeal, cereal, salads, etc.
But I will definitely make these muffins again. I'll see if I can work out the recipe. (another of those....stand at the counter and throw stuff in) deals.
same sort of oiliness. Maybe the size of a small barley. The flavour is nuttier than a macadamia though.
I think maybe, they may be just a Canadian craze for the moment but I am sure hooked. You probably noticed that the nutritional value is through the roof. I have friends who eat them on their oatmeal, cereal, salads, etc.
But I will definitely make these muffins again. I'll see if I can work out the recipe. (another of those....stand at the counter and throw stuff in) deals.
The muffins....
This is about what I did. As you can see, it is a very substantial muffin and one is enough for my breakfast.
Hemp & Bran Mighty Muffins
Makes 7 large muffins
1/2 cup natural wheat bran
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 eggs
1 1/2 - 2 soft ripe bananas
3/4 cup lightly packed brown sugar
1 cup buttermilk or soured milk
1 c. large dried cherries
1 c. coconut, long shred, unsweetened
1/4 c. rolled oats, as needed to final mix
1 c. + hemp hearts
1 ½ t. vanilla +
Bake at 400 for about 25 minutes, until a toothpick comes out clean.
I like to add an extra egg to muffins as I find it keeps them moist, longer. Notice that there is no oil or butter in the batter.
This is about what I did. As you can see, it is a very substantial muffin and one is enough for my breakfast.
Hemp & Bran Mighty Muffins
Makes 7 large muffins
1/2 cup natural wheat bran
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 eggs
1 1/2 - 2 soft ripe bananas
3/4 cup lightly packed brown sugar
1 cup buttermilk or soured milk
1 c. large dried cherries
1 c. coconut, long shred, unsweetened
1/4 c. rolled oats, as needed to final mix
1 c. + hemp hearts
1 ½ t. vanilla +
Bake at 400 for about 25 minutes, until a toothpick comes out clean.
I like to add an extra egg to muffins as I find it keeps them moist, longer. Notice that there is no oil or butter in the batter.