DIY Parchment Muffin Cake Liners
29 December 2011
Deliciously low-fat banana and white chocolate chip muffins. Tastes as good as they look!
Currently, I’m still enjoying the time off away from the studio and instead have been baking away in the kitchen. Today I ran out of cupcake cases to make a batch of muffins to take down to Birmingham with me as homemade New Year gifts for friends – so what did I do? made good use with what I had already of course!
I’ve seen this technique done for all things cupcake-licious many times before so it’s definitely not a new idea, but a useful idea that’s been around for quite some time.
I think this is really handy and fuss-free idea from Martha Stewart and will be an especially handy trick for those times when we run out of liners/cases in the middle of a batch of muffins (and they keep the baked goods from sticking to the pan – that’s always a good thing!).
Delicious low-fat banana and white chocolate chip muffins. Scrumptiously filling, not too sweet and great with a cuppa.
Instruction for Muffin Wrappers
1. Cut 5-inch square pieces of parchment.
2. Spray a muffin tin with vegetable oil cooking spray, or grease up each muffin cup to hold parchment in place.
3. Place 1 piece of parchment into 1 cup of the tin. Use your fingers to make the crease around the bottom edge, pressing along folds to crease. Repeat with other cups and parchment pieces.
4. Pour the cake mixture into each of the parchment paper squares, filling them until they are about 3/4 full.
See Crisp Muffin Wrappers from Martha Stewart for more details if required.
Missie Cindz
