I have been wondering how well silicone muffin cups
work since they first appeared on the market. Designed as a reusable alternative to paper muffin/baking cups, their
main advantage is that no muffin or cupcake crumbs will stick to them, so not a single delicious morsel of your
favorite baked good will be lost. Not only did I doubt this claim, I found it to be ridiculous. Who cares if a small
bit of cake is stuck on your wrapper? Better yet, why don't you simply grease the pan and put your batter directly into
the muffin tin?
My friend Joe, at Culinary in the Desert, tested out his set of silicone muffin cups this week. As you can see from the photo above of his Whole Grain Raisin Muffin, they turned out very well. The muffins held their shape and popped easily out of the silicone liners. Joe liked them enough to order a second set, and while I'm glad to know that they work, I still don't see the need to use them. I also find the little ridges on the muffin a bit disconcerting; it's just not natural.
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