Muffin cups are round sheets of paper, foil, silicone, or metal, with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.
The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust.
Recipes for muffins, in their yeast-free "American" form, are common in 19th century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th century American cookbooks, can be found in much older cookbooks.
- flour - 2.5 cup
- brown sugar - 1/2 cup
- baking powder - 3 teaspoons
- salt - 1/2 teaspoon
Salt, also known as table salt, or rock salt, is a crystalline mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. Photo by zkruger http://photodune.net/item/salt/1588892
- milk - 1 cup
- oil - 1/4 cup
- strawberries - 1 cup, cut into quarters
- walnuts - 1/2 cup
- In a large bowl, combine flour, baking powder and salt.
- In separate bowl mix milk, oil, vanilla, egg and sugar.
- Add dry ingredients to moist ones bit by bit, stir well.
- Fold in walnuts, rhubarb and strawberries.
- Divide batter between muffin cups lined with paper cups (12 pcs).
- Bake for 20 - 25 minutes, until light golden brown (in preheated oven, in 180 C degrees).