Well, not as tough as it used to be!
OvenArt Bakeware sent me a wonderful Silicone Muffin Pan to test out. I think I have found a new friend. I love it!
- OvenArt Solves The Problems of Metal Muffin Pans As you probably know, metal muffin pans have frustrating drawbacks. Metal rusts, wraps, and wears down with use. Stuck-on food is annoying and a nightmare to clean. And then there are the chemical nonstick coatings that eventually scrape off and only leave you wondering if it all went into your food.
- A Nonstick Muffin Pan That's Worth It We make our much loved silicone muffin pan with an expensive grade of pure 100%, high quality European silicone. Soon, you'll be confidently turning even the stickiest and messiest recipes into delightful muffins, cupcakes, cornbread, egg muffins and more. Food will slide out effortlessly and bake perfectly every time using your safe, BPA-free, filler-free, and worry-free silicone bakeware.
- Cleanup Is A Breeze Isn't it annoying to have to soak and scrub a pan? You'll really appreciate how easy this muffin pan cleans up. The magic nonstick baking cups clean with a little detergent and water or you can toss the pan in the dishwasher. With such an easy cleanup, why stop at making muffins and cupcakes? Enjoy delicious non-muffin recipes such as taco cups, crab cakes, mini lasagnas, and frozen desserts (it's safe for the oven, freezer, microwave, and dishwasher).
- Perfect For First-Time Silicone Bakers New silicone users love the results batch after batch. They enjoy healthy homemade treats and save on store-bought packaged goods. This high quality muffin pan is protected by the OvenArt "Better Muffin" Guarantee for lifetime assurance against defects and performance issues.
I am a convert. I think my Grandma and my Mom would approve. Almost anything that makes time in the kitchen a little easier and better is a good thing in my book. OvenArt has done just that with this muffin pan. I just wish I had several more of them!
Just for you, here is a wonderful, simple, yummy recipe to make using the muffin pan!
Streusel Topping (below)
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups flour (white or wheat)
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh or frozen blueberries
1/2 tsp grated orange zest or lemon zest (optional, we like orange)
1. Heat oven to 400 degrees. Grease bottom only of 12-muffin cup muffin pan.
2. Prepare Streusel Topping; set aside.
3. Beat milk, oil, vanilla, and egg in large bowl. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons topping.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Makes 12 muffins.
2 Tablespoons firm stick margarine or butter
1/4 cup flour 2 Tablespoons packed brown sugar
1/2 teaspoon cinnamon.
Cut margarine into flour, brown sugar, and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.
Enjoy warm with a dab of butter and a good cup of coffee!
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.