RE: How can restore my muffin tin to what it used to be? (Full Version)

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WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:03:17 AM)

No, it's not just you, and I'm SO very glad you spoke up about it! [:D]



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:05:50 AM)

If I ever settle down in one place, I'm going to buy a ton of cast iron; muffin tins included.

Although, I'm also getting pretty intrigued with the stoneware.


In the meantime, I'll just keep twisting my muffins out of their tins.
They always come out beautifully.





"Twisting my muffins"
Sound like a new type of exercise.
[sm=icon_smile_tongue.gif]



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:08:59 AM)


quote:

ORIGINAL: WhiteRoseBlessings

If I ever settle down in one place, I'm going to buy a ton of cast iron; muffin tins included.

Although, I'm also getting pretty intrigued with the stoneware.


In the meantime, I'll just keep twisting my muffins out of their tins.
They always come out beautifully.





"Twisting my muffins"
Sound like a new type of exercise.
[sm=icon_smile_tongue.gif]

I love both cast iron and stoneware....but I would prefer stone for a muffin tin.

I make my grandma's "mayonnaise muffins" often for dinners, and they don't twist out very easily...don't know if it's because of the recipe or the pan itself. I always have to run a small plastic/silicone spatula around the inside to get them to pop out.



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:14:00 AM)

That's interesting. With mayo, I'm sure there's enough fat in them (which is why muffins twist out so cleanly)
Maybe your mayonnaise muffins just like being unique.

Is this a cake muffin or a cornbread muffin? It sounds intriguing.



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:20:20 AM)

quote:

ORIGINAL: WhiteRoseBlessings

That's interesting. With mayo, I'm sure there's enough fat in them (which is why muffins twist out so cleanly)
Maybe your mayonnaise muffins just like being unique.

Is this a cake muffin or a cornbread muffin? It sounds intriguing.

cake like muffin.....basically it's flour (self rising is what I use so I don't have to add anything else to it), mayo (acts as the oil or egg) and milk (or water, but milk makes them "creamier" tasting...I use powdered milk for all my baking though). It's an old OLD recipe...passed down from my grandma in her recipe book....easy to fix and yummy!!!! Growing up I loved eating special dinners at her house cause she always had them...lol. I will pull out the recipe later and get the specific amounts for you of each ingredient.



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 9:23:25 AM)

Oh thanks, that will be awesome.



kohls356 -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 6:09:30 PM)

I don't know why they would stick to the paper liners. You can buy silicon muffin cups that I guess fit into the muffin pan. I have thought of trying them as well.



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 6:24:26 PM)

quote:

ORIGINAL: kohls356

I don't know why they would stick to the paper liners. You can buy silicon muffin cups that I guess fit into the muffin pan. I have thought of trying them as well.

yeah I have that...don't like it.



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 6:30:44 PM)

quote:

ORIGINAL: peculiar_lady2


quote:

ORIGINAL: Cloak
There are some who went as far as suggesting to me to turn it into a piece of handicraft {yes that 's you my dear peculiar_lady] Bless you!!! Now isn't that smart, trusting God to turn our messes into Beauty or fine art. Isn't that Awesome!!! [sm=thumbsup.gif] [sm=sparklecrown.gif]


LOL

I have never had good luck with the paper things...they always seem to stick to them, and I don't like peeling them off. Maybe I am doing something wrong with them when I use them. You aren't supposed to spray them with oil are you? (I don't....just asking cause they seem to stick to everything I cook with them....every kind of batter I have ever tried....which is why I am holding out to get a stoneware pan one day!!!)



To some extent there is some truth in what you say Sarah. Today, I made some pies and they were a little watery. Despite this, my muffin papers were Miraculously able to hold the contents in without seeping out. Isn't that incredible??? [;)]

Perhaps when I get bored of this muffin pan; I would consider turning it into a piece or art and purchase what you suggested to me...the cast iron or stone thing depending on what's available in that hardware store.

The silicone pan I have never tried them. But I think Sharon-Marie was telling me that they were detrimental to the health. So I am not very keen on the silicone stuff even tho they look quite attractive with their bright red color.

Let's see how things would unravel. I hope some others would join in here to share and offer their wisdom and experience.

Happy Baking [sm=chef.gif] Honey!



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 6:40:11 PM)

quote:

ORIGINAL: Cloak

The silicone pan I have never tried them. But I think Sharon-Marie was telling me that they were detrimental to the health. So I am not very keen on the silicone stuff even tho they look quite attractive with their bright red color.





Actually, this is what I said:

quote:

ORIGINAL: WhiteRoseBlessings

Well, I guess I can't help you then.
I do not equate non-stick with quality.

Good luck in whatever you decide.

Oh . . . the above statement doesn't include silicone bake wear because I know zilch about that.
But the above statement does include teflon-coated no-stick bakewear.

Whether it's "fair" to throw it away or not, I won't address . . . but I would encourage you to seriously consider your health over whatever you paid for the item. If it is teflon-coated non-stick and it is no longer living up to it's name, that means the coating is coming up in small pieces and most likely adhering to the food that you eat. The coating they use is bad enough in and of itself (as it leeches into your food while cooking / baking). but if one is consuming actual pieces of it, that is very dangerous. Teflon non-stick causes myriad neurological disorders and or illnesses.



[sm=redhairsmile.gif]



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 6:50:59 PM)

Oh thanks Sharon-Marie for correcting me. To be honest, I started to become scared of all that stuff "Teflon non-stick pans. I hope and pray I won't purchase them in the future any more and if I did, I will always use muffin papers.

Thanks hon. That was real eye opening to me about that stuff which we consume and think of as handy or hassle-free when it's hazardous to our health.

So in this case the Silicone is a more healthy choice since it contains no Teflon stuff, right?



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/13/2008 11:07:43 PM)

quote:

So in this case the Silicone is a more healthy choice since it contains no Teflon stuff, right?

yeah silicone is ok...it doesn't put off nauseating and harmful gas at high temps (like teflon does) or flake off into your food. I have a silicone muffin pan though, and haven't been very impressed with it...they still stick. It is easier to get the spatula around in to loosen them...well, easier then a metal pan, but still not that easy (esp considering I have carpel tunnel and doing that motion with my wrist is very hard)



kohls356 -> RE: How can restore my muffin tin to what it used to be? (4/14/2008 1:45:18 PM)

quote:

ORIGINAL: peculiar_lady2

quote:

ORIGINAL: kohls356

I don't know why they would stick to the paper liners. You can buy silicon muffin cups that I guess fit into the muffin pan. I have thought of trying them as well.

yeah I have that...don't like it.


Ok I will save my money. I have had other silicone bakeware and although it is ok I prefer to use my stones.



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/14/2008 4:34:43 PM)

Thanks folks again. That leads us again to....the cast iron or Stone.



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/14/2008 7:01:33 PM)


quote:

ORIGINAL: Cloak

Thanks folks again. That leads us again to....the cast iron or Stone.

LOL....it's inevitable...eventually society figures out that the cavemen didn't have it so bad after all!!!![8D][8D][8D]



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/14/2008 7:19:16 PM)

quote:

ORIGINAL: peculiar_lady2


quote:

ORIGINAL: Cloak

Thanks folks again. That leads us again to....the cast iron or Stone.

LOL....it's inevitable...eventually society figures out that the cavemen didn't have it so bad after all!!!![8D][8D][8D]


[sm=thumbsup.gif] Very true. I am a great believer in every thing classical school and old-fashioned! Ditto![sm=icon_smile_idea.gif]



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/19/2008 2:40:52 PM)

quote:

ORIGINAL: peculiar_lady2

quote:

ORIGINAL: WhiteRoseBlessings

That's interesting. With mayo, I'm sure there's enough fat in them (which is why muffins twist out so cleanly)
Maybe your mayonnaise muffins just like being unique.

Is this a cake muffin or a cornbread muffin? It sounds intriguing.

cake like muffin.....basically it's flour (self rising is what I use so I don't have to add anything else to it), mayo (acts as the oil or egg) and milk (or water, but milk makes them "creamier" tasting...I use powdered milk for all my baking though). It's an old OLD recipe...passed down from my grandma in her recipe book....easy to fix and yummy!!!! Growing up I loved eating special dinners at her house cause she always had them...lol. I will pull out the recipe later and get the specific amounts for you of each ingredient.
Sarah, I was thinking about your mayo muffins the other day. I started to make some using common-sense-guessing as to the ingredient amounts, but thought I'd wait for your recipe. [:D]



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/19/2008 4:17:11 PM)


quote:

ORIGINAL: WhiteRoseBlessings

quote:

ORIGINAL: peculiar_lady2

quote:

ORIGINAL: WhiteRoseBlessings

That's interesting. With mayo, I'm sure there's enough fat in them (which is why muffins twist out so cleanly)
Maybe your mayonnaise muffins just like being unique.

Is this a cake muffin or a cornbread muffin? It sounds intriguing.

cake like muffin.....basically it's flour (self rising is what I use so I don't have to add anything else to it), mayo (acts as the oil or egg) and milk (or water, but milk makes them "creamier" tasting...I use powdered milk for all my baking though). It's an old OLD recipe...passed down from my grandma in her recipe book....easy to fix and yummy!!!! Growing up I loved eating special dinners at her house cause she always had them...lol. I will pull out the recipe later and get the specific amounts for you of each ingredient.
Sarah, I was thinking about your mayo muffins the other day. I started to make some using common-sense-guessing as to the ingredient amounts, but thought I'd wait for your recipe. [:D]

oh yeah....going to find it right now (I am currently reorganizing my recipes into categories, so I have my book pulled apart!!!)

ok.....
1 C. Self Rising Flour
2 Tbsp. Mayonnaise
½ C. Milk
Mix together ingredients, put in muffin pan and bake at 450°F until brown.

it makes six muffins (the tin my grandma used was a small one, so if it's a larger muffin pan then it might only make five). I typically triple or quadruple the recipe and it works good too.



WhiteRoseBlessings -> RE: How can restore my muffin tin to what it used to be? (4/19/2008 4:20:06 PM)

Hey thanks!

I don't use self-rising flour, but I'll just adapt that part. I do that pretty much with any recipe that calls for self-rising.

I'm glad I waited for the recipe; I was thinking of MUCH more mayo! [:D]



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/19/2008 7:07:11 PM)

Here is another one using mayo as well. BTW: here in my area, the groceries do not have self-rising flour, sadly. I like to use that flour it's much better and quicker. Sarah your recipe is really so simple compared to mine.

Ok here we go:

Cranberry orange Muffins/Loaf

2 cups flour
1 cup fresh or frozen cranberries, coarsely chopped
3/4 sugar
1/2 cup walnuts, coarsely chopped
2 1/2 tsp baking powder
1/4 salt
1 egg lightly beaten
1 tsp grated orange peel
2/3 cup orange juice
1/2 cup mayonnaise


Preheat oven 350F (180C), In large bowl, combine flour, cranberries, sugar, walnuts, baking poweder and salt. in small bowl, beat egg, orange peel, orange juice and mayo until smooth. Stir into flour mixture just until moistened (batter will be stiff). Spoon into loaf pan or muffin pan.

Bake in preheated oven 60 to 70 minutes. Loaf/muffins is/are done when toothpick inserted in centre comes out clean. Cool on rack 10 min. Remove from pan; cool completely on rack.

Makes 1 loaf/ 12 muffins

Enjoy! [sm=heart.gif][sm=silly.gif]



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/19/2008 7:51:35 PM)


quote:

ORIGINAL: WhiteRoseBlessings

Hey thanks!

I don't use self-rising flour, but I'll just adapt that part. I do that pretty much with any recipe that calls for self-rising.

I'm glad I waited for the recipe; I was thinking of MUCH more mayo! [:D]

LOL...yeah for it being named after them it sure doesn't have a lot...but it still gives them great flavor!!!

quote:

Cranberry orange Muffins/Loaf

2 cups flour
1 cup fresh or frozen cranberries, coarsely chopped
3/4 sugar
1/2 cup walnuts, coarsely chopped
2 1/2 tsp baking powder
1/4 salt
1 egg lightly beaten
1 tsp grated orange peel
2/3 cup orange juice
1/2 cup mayonnaise


Preheat oven 350F (180C), In large bowl, combine flour, cranberries, sugar, walnuts, baking poweder and salt. in small bowl, beat egg, orange peel, orange juice and mayo until smooth. Stir into flour mixture just until moistened (batter will be stiff). Spoon into loaf pan or muffin pan.

Bake in preheated oven 60 to 70 minutes. Loaf/muffins is/are done when toothpick inserted in centre comes out clean. Cool on rack 10 min. Remove from pan; cool completely on rack.

Makes 1 loaf/ 12 muffins

Enjoy!

that one sounds yummy....have to add that to my recipes folder on the computer!!!



Cloak -> RE: How can restore my muffin tin to what it used to be? (4/22/2008 9:13:30 PM)

Today, I made banana muffins and the taste was.....sublime, irresistible.

Of course I used the papers and had no problems whatsoever. Even the pan remained cleaner, so all I have to do is rinse it with some soap and that's it!



peculiar_lady2 -> RE: How can restore my muffin tin to what it used to be? (4/22/2008 10:09:26 PM)

quote:

ORIGINAL: Cloak

Today, I made banana muffins and the taste was.....sublime, irresistible.

Of course I used the papers and had no problems whatsoever. Even the pan remained cleaner, so all I have to do is rinse it with some soap and that's it!

[sm=thumbsup.gif][sm=thumbsup.gif][sm=thumbsup.gif]



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