Cooking/Muffins/Losing fat

[Guest guest]

This isn't really a reply but just a thought on muffins and losing fat as I skim

through

these messages. I have been cooking Ben's breakfast muffins on a reasonable

sized

piece of foil with the sides crimped up. When they're cooked I uncrimp the sides

and

fold the foil in so they're wrapped for freezing or storage. I'm pretty sure

foil will not

absorb anything like the amount of oil/fat that paper cases do. When you peel

off the

muffin just a very fine thin layer of muffin is left, which can be scraped off.

Rose Toms

[Guest guest]

The tinfoil approach to baking and storing muffins sounds good. I

have another suggestion for baking muffins. I bought one of those

sort of 'rubber' muffin 'tins' at a kitchen store. They come in

bold colors like red and blue, I think. I can place it on the scale

for weighing ingredients, bake the muffins in it, and put it

directly in the fridge or freezer after the muffins have baked.

This special 'tins' need no oil for coating, and no paper linings.

They are bendable and the muffins usually pop right out with nothing

left behind.

I am so happy to have the blueberry muffin recipe that

Francesca's mother uses. I love these muffins, too!

Gretchen

Mom to Ethan age 11: ketokid since Feb. 03, Siezure and med free

since May 03.

> This isn't really a reply but just a thought on muffins and losing

fat as I skim through

> these messages. I have been cooking Ben's breakfast muffins on a

reasonable sized

> piece of foil with the sides crimped up. When they're cooked I

uncrimp the sides and

> fold the foil in so they're wrapped for freezing or storage. I'm

pretty sure foil will not

> absorb anything like the amount of oil/fat that paper cases do.

When you peel off the

> muffin just a very fine thin layer of muffin is left, which can be

scraped off.

>

> Rose Toms