Cranberry orange muffins: Replace 1/4 cup of the milk with orange juice. Stir in 1 tablespoon of orange zest. And fold 1 cup ...

A muffin pan may seem like a basic piece of bakeware—almost everyone has used one at some point or another—but it’s not a ...

Heat the oven to 325 degrees with the rack in the center position. In a kettle or a medium saucepan, bring 3 cups of water to a boil and keep at a simmer. Thoroughly coat a 12-cup muffin pan ...

Spray a 12-cup muffin pan with nonstick spray or line with paper liners. Set aside. In a separate bowl combine the flour, sugar, cocoa powder, baking soda and salt. Stir with a whisk.

Preheat the oven to 400 degrees and grease or line 12 muffin cups. Beat sugar, butter, honey, eggs and salt in large bowl to combine. Mix in flour, cornmeal and baking powder to blend. Stir in ...

Ingredients 1/3 cup shortening, room temperature 1/2 cup sugar 1 large egg, room temperature 1-1/2 cups all-purpose flour 2 ...

Now, let's talk specifics about its non-stick performance. From our research, it seems like many people are pretty happy with how non-stick this muffin pan is. Muffins often pop right out without ...

Slide the tip of a paring knife down one side of the cup. With help from your other hand, use the knife to gently lift out the muffins. Let the muffins cool, rounded side up, on the rack until room ...

Divide the batter among the 18 prepared muffin cups. Bake 12 to 14 minutes, until the muffins, are golden brown around the edges. Nutrition analysis per muffin: 130 calories, 3g protein, 16g ...