Panning Your Muffins or Cupcakes - Tip of the Day

by Alexa Weibel, Posted Jan 14th 2010 @ 9:00AM

Are you a clumsy cook that has trouble staying in the lines when it comes to getting batter into the muffin pan?

Pumpkin muffin. Photo: C(h)ristine, Flickr.

Spooning your batter into precise little grooves can get sloppy. Don't waste your extra batter on the paper towel you use to wipe up the stray mix. Instead, get your cupcakes or muffins from the bowl to the pan by a tool usually used for ice cream: the trusty scoop.

Without the need for a secondary spoon -- which normally only increases drippage -- the scoop allows you better aim so you don't lose a drop.

Filed Under: Tip of the Day
Tags: baking muffins, cupcakes, ice cream scoop, muffins

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Reader comments (Page 1 of 1)

1-16-2010 @10:49AM MaryB said... I'll have to try this! I just got the Magnolia Bakery cookbook at Christmas, and right away made the Vanilla Vanilla cupcakes (not living in New York, this cookbook is a necessity of life!). They tasted just like the real thing, but I wasn't able to keep the batter inside the paper - thanks again for another great tip!!!
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