Ask DJ Lyons: A Healthy way to start your day with Healthful Breakfast Muffins

Portion Control Inner Kid

Portion Control Inner Kid
Portion Control Inner Kid | Source

Spiritual Guidance Diet #4: A Healthy way to start your day with Healthful Breakfast Muffins

Introduction: Are you striving to find tasty ways to follow the food pyramid eating plan and nurture your body with a nourishing breakfast option? After studying several muffin recipes that utilized the use of oatmeal, whole wheat flour, and apples, I started experimenting with creating a recipe of my own. In one day, I made three different batches of muffins. My third attempt yielded a breakfast muffin that I would highly recommend.

To read the introductory stories, please read:

Ask DJ Lyons: Introducing Portion Control Kid

Ask DJ Lyons: See myself as Jesus would see me

Ask DJ Lyons: Getting down to brass tacks

The Grains Dilemma

Imagine that there truly is an inner child living within you who urges you to organize your daily diet to fulfill the Food Pyramid plan. This inner child, known as Portion Control Kid (see the picture), wishes us to consume a healthy amount of grains, vegetables, fruits, oils, milk and milk products, and foods fitting the meat and beans category.

In my case, I have spent the last few weeks researching nutrition facts, meeting and talking with a dietician, documenting details about all the food and drinks I put in my mouth, and striving to achieve a life style change I can live with. Given that I recently recovered from breast cancer, I am very motivated to safely lose weight and to remain cancer-free for the rest of my life.

The dietician and this imaginary Portion Control Kid urge that I try to eat six meals per day rather than three. They also prefer that I try not to exceed much beyond 1600 to 1800 calories per day.

It has been quite a juggling act trying to make certain I am meeting the requirements of the food pyramid: five to six ounces of grain, one and a half cups of fruit, two to two and a half cups of vegetables, four to five teaspoons of oils, three cups of milk and milk products, and five ounces of meat and beans.

Of those categories, which of those foods do you find it easiest to consume? Which of those foods do you find the most challenging to eat?

Eating vegetables is one of the few things I could taste when going through chemo. I find that I really crave and enjoy vegetables even today. I enjoy eating fruit and meat as well. I also love drinking cappuccino’s made with milk each day. So eating enough of the foods fitting those categories is relatively easy.

Believe it or not, consuming enough grains daily is one of my more challenging categories. This is due to a few factors:

* When I went through chemo, I could NOT taste any kind of bread, pie crust, and grain. Even though I could smell it fully, it literally tasted like nothing when I put it in my mouth. Therefore, I still have not gotten back into the habit of eating much bread.

* I am one of those people who does not really care for cereal or oatmeal.

* I have always struggled in finding breakfast food that I enjoyed eating. Quite often, in the past, I would resort to eating cake for breakfast instead.

Once I fully regained full use of my taste buds after my last chemo session was completed on July 1, 2010, I have been re-exploring the world of food to see which foods I no longer care for and which foods I now enjoy.

The other day, I bought some flavored oatmeal packets, hoping I could train myself to like such a healthy breakfast food. I managed to eat two-thirds of a serving and then just could not bring myself to take another bite.


That’s when I came up with the idea of trying to make a really healthy breakfast muffin using oatmeal that would count as the equivalent of at least 2 ounces of grain out of the recommended five to six ounces per day.

The authors of MyPyramid.gov recommends that it is best to make certain that at least half the grains you consume each day be made from whole grains. So I went and purchased some whole wheat flour and began to plan out a recipe for a very healthy yet tasty breakfast muffin.

 

Recipe Experimenting

After studying multiple recipes that call for oatmeal, I created three different recipes of twelve muffins each. The first batch was somewhat tasty but still not all that pleasing to my taste buds. The second batch was a little more improved but still not quite right.

Fortunately, the third batch is a recipe I can see myself making again and again. I incorporated smells and tastes that I thought would make a tasty muffin. I used ingredients that I thought would be extra healthy as well. I will share the recipe and my thought processes below.

Flour: My first two recipes used one cup of whole wheat flour. The muffins cooked-up way too heavy. So I decided to use three-fourth of a cup of all-purpose flour plus three-fourth of a cup of whole wheat flour.

Plain Yogurt: I tried using different blends of 1% milk and fat free plain yogurt in the first two recipes. I decided to use a buttermilk powdered blend in the final recipe.

Consistent Ingredients: In all three recipes, I used two teaspoons of egg whites, two tablespoons of olive oil, one cup of oats, one-half cup of brown sugar, 1 ½ teaspoons of baking powder, and ½ teaspoon of baking soda.

Fruit, Veggies, and Salt: I added chopped-up apples to all three recipes. In the final two versions, since I added chopped-up carrots, which tends to be salty, I reduced the one-half teaspoon of sea salt to one-fourth teaspoon instead.

Vanilla Extract: I started out with only adding one teaspoon of vanilla extract. In my final recipe, I decided two teaspoons would be better.

Spices: In my first recipe, I only added cinnamon. By the third recipe, I decided to include cinnamon, nutmeg, ginger, and cloves.

So, with no further ado, I present to you my new co-creation called Apple Carrot Oatmeal Muffins that is only 155 calories per muffin. On the food pyramid, it will count as two ounces of grains as well as give you a bit of vegetables, fruits, milk products, and oils. If you wanted to add some foods from the meat and beans category and don’t mind a few extra calories, you could choose to add some nuts as well. I may do that in the future. In that case, it would partially fulfill every category of the food pyramid. Your inner child named Portion Control Kid will be so pleased.

Apple Carrot Oatmeal Muffins

Dry Ingredients:

* ¾ cup all-purpose flour = 330 calories

* ¾ cup whole wheat flour = 300 calories
* 1 cup quick oats = 300 calories
* 1/2 cup packed light brown sugar = 360 calories
* 1 1/2 tsp baking powder = 4 calories
* 2 tsp cinnamon = 12 calories
* 1/2 tsp baking soda = 0 calories
* 1/4 tsp sea salt = 0 calories
* 1/2 tsp nutmeg = 6 calories
* 1/2 tsp ginger = 3 calories
* 1/2 tsp cloves = 3 calories


Wet Ingredients:

* 2 tbsp buttermilk powdered blend + ½ cup water = 40 calories

* 4 tsp Just Whites + ¼ cup water = 20 calories

* 2 tsp vanilla extract = 24 calories

* 2 tbsp olive oil = 240 calories

Add last:

* 2 medium-size apples chopped up in a food processor = 163 calories
* 10 large size baby carrots chopped up in a food processor = 50 calories

Cooking Instructions:

This recipe makes 12 muffins.

* Mix dry ingredients together in one bowl.
* Mix wet ingredients together in another bowl.
* Add wet ingredients to dry and mix well.

* Stir in apples and carrots.

* Spray muffin tin with cooking oil.
* Bake at 400 degrees for 20 to 30 minutes or until knife comes out clean. Since I like my muffins well-done, thirty minutes worked out best for me.

When you add up the calories in all ingredients used, this will add up to 1855 calories. Since the recipe makes twelve one-muffin servings, that translates to 155 calories per muffin.

You can eat the muffin plain or slice it open, spritz with zero calorie butter spray, sprinkle with ground cinnamon, and broil it until crispy around the edges. When it first came out of the oven, I enjoyed eating it plain. The following morning, I enjoyed the latter suggestion.

You can eat this breakfast with water, a glass of juice, hot tea, or coffee. Once again, it depends on your portion control strategy for the day. Personally, I enjoy drinking ice water at every meal.

Recipe Calculator on Spark People.com nutrition results

Recipe Calculator on Spark People.com

http://recipes.sparkpeople.com/recipe-calculator.asp

Typing in the ingredients into the Recipe Calculator on Spark People.com, I discover that each muffin contains the following:

3.1 grams of total fat.

0.4 mg of cholesterol

196.2 mg of sodium

38.0 grams of total carbohydrates

3.6 grams of dietary fiber

12.8 grams of sugars

182.1 mg potassium

4.0 grams of protein

37.8% Vitamin B-12

2.3% Vitamin B-6

4.4% Vitamin C

0.0% Vitamin D

2.3% Vitamin E

7.3% Calcium

6.9% Copper

3.7% Folate

7.0% Iron

8.0% Magnesium

42.9% Manganese

1.9% Niacin

2.8 % Pantothenic Acid

10.8% Phosprhorus

2.8% Riboflavin

4.7% Selenium

8.0% Thiamin

4.4% Zinc

A great new resource

My dietician shared a great new resource with me put together by UDSA. You can find out lots of helpful information about your food choices using this Nutrient Data Laboratory.

USDA Nutrient Data Laboratory

http://nal.usda.gov/fnic/foodcomp/search/

Muffin and Cupcake Cookbooks

Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchen (Pillsbury Cooking)
Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America's Most-Trusted Kitchen (Pillsbury Cooking)

Sweet or savory, moist or crumbly, muffins, scones and quick breads are a fast and easy way to br4ing a touch of fresh-from-the-oven home cooking to any time of the day. From America's most trusted name in the kitchen, Pillsbury: Best Muffins and Quick Breads Cookbook is a comprehensive look at these popular snacks and side dishes. Chapters include Sweet Muffins; Savory Muffins; Biscuits, Scones, Popovers and Doughnuts; Quick Breads; Coffee Cakes; and even Butters and Spreads. From Honey-Glazed Banana Bran Muffins to Gorgonzola Cheese Biscuits to Toasted pecan and Rhubarb Bread, Pillsbury provides a wide variety of innovative recipes in addition to its many timeless classics.

Following in the format of Pillsbury: Best Chicken Cookbook and Pillsbury: Best Cookies Cookbook, Pillsbury: Best Muffins and Quick Breads Cookbook provides helpful baking hints, with sections devoted to troubleshooting, freezing. equipment and make-ahead muffins. Recipes are also flagged for quick reference, guiding readers to the many lowfat muffins and breads, gift ideas and editor's favorites.Accompanying each recipe are clever "make it special" Suggestions and menu recommendations, as well as ingredient variations and substitutions.

Designed for today's busy, timed-strapped baker, Pillsbury: Best Muffins and Quick Breads Cookbook is an invaluable addition to any cooking repertoire.

 
Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More
Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More

If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format.

Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding.

All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.

 
Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough!
Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough!

Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party—not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy Brownies. Meanwhile, a full-size loaf pan turns out Mississippi Mud Cake or Gingerbread Roulade, and one regular baking sheet does the job for Cinnamon Hazelnut Biscotti. Small-batch baking as formulated by Nakos is liberating: with quick mixing, baking and clean-up times, the whole process of producing, say, eight Pecan Snowball Cookies for tea time, or two Honey Apple Oatmeal Crisps for a sweet breakfast, is less overwhelming.

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

 
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Desserts are celebratory and provide an emotional as well as physical satisfaction. This collection of recipes for sin- sational sweets can be enjoyed without the guilt. They're all rich in wholesome, minimally processed ingredients and free of chemical additives and superflous fat.

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free. Designed as a complete course in dairy- and egg-free baking, readers can still go directly to any recipe; each one is detailed and complete. You'll learn all the tricks of the trade for making and baking : gels, creams, mousses, puddings, and sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes (basic to elaborate), pies and tarts as well as fillings, frostings, glazes, and frozen desserts.

Dessert lovers everywhere will be delighted with these sumptuous treats and now those who are lactose intolerant, watching their cholesterol, or simply health conscious can have their cake and eat it too.

 
The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free!
The Best-Ever Wheat and Gluten Free Baking Book: 200 Recipes for Muffins, Cookies, Breads, and More, All Guaranteed Gluten-Free!

There was a time when being diagnosed with celiac disease or learning you had a sensitivity to wheat or gluten meant a lifetime of dry, tasteless baked goods that crumbled in your hands and often weren't worth the effort you put in to make them. Not any more!

Today, easy-to-use alternative flours, grains, and flavorings are on supermarket shelves everywhere, which means you don't have to learn any new baking techniques or search the Internet for untried ingredients with names you can't pronounce.

In this book you'll find more than 200 easy-to-follow recipes -- from moist and hearty breads and muffins to sweet-tooth-satisfying cookies, cakes, and pies -- that friends and family will devour. Made with a variety of healthful grains and flours that are packed with protein, these tasty treats will boost energy levels and lift spirits.

Recipes include:

Chocolate Chip Cookies

Blueberry Muffins

Baked Rice Pudding

Birthday Cake

Brownies

Cornbread

And many more!

 
Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery
Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery

A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.

Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll.

The author provides over 150 recipes for pies, cakes, muffins, breads, and pastries, sweetened only with natural, nationally-available fruit sweetener and prepared using unbleached whole wheat or rice flour and fresh fruits, berries, and nuts.

Many of the recipes have nondairy options and are low in cholesterol.

Clear directions explain the tips and techniques of professional chefs to guide both the novice and the serious cook to successful results guaranteed to please both the sweet-tooth and healthy conscience in us all.

 
Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas
Sugar-Free Gluten-Free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas

Standard baked goods come with a hefty price on your health--weight gain, cholesterol and diabetes, as well as allergies for many people. Sugar-Free Gluten-Free Baking and Desserts shows how to bring taboo treats back to the baking sheet with mouth-watering recipes that transform diet-busting favorites into guilt-free wonders.

Following a wholesome approach that avoids quick-metabolizing ingredients, this book presents recipes for delicious desserts and breads that are as satisfying as they are good for the body. Discover the easy and tasty way to bake with healthy alternatives:

♥ Replace wheat with arrowroot, buckwheat or quinoa flour

♥ Eliminate sugar by sweetening with agave, yacon or stevia

 
The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads
The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads

Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including:

♥ Easy-to-make recipes

♥ Classic baking tips and tricks

♥ Creamy frostings, icings and toppings

♥ Simple substitutions for eggs and dairy

 
Muffins: Sweet and Savory Comfort Food
Muffins: Sweet and Savory Comfort Food

Muffins takes basic bran to a palate pleasing new level! Cyndi Duncan and Georgie Patrick have created a muffin cookbook with easy-to-use recipes, basic instructions and ingredients, helpful baking tips, and most importantly, a variety of recipes to please even the pickiest member of the family. Muffins offers dozens of delightful choices from classic fruit, bran and vegetable recipes to more complex and savory recipes such as Dijon ham muffins. There's muffin to it!

Recipes Include:

Saucy Blueberry Lemon

Crunchy Apple

Miniature Orange

Raspberry Wine

Graham Pear

Jalapeño Corn

Spicy Chocolate

Dijon Ham

Cyndi Duncan and Georgie Patrick previously published the Benjamin Franklin Award-winning Nothin' but Muffins, which sold more than 30,000 copies, along with a quick cooking series, two cookie books, and two books published for other authors. They live in Colorado.

 
Marlene Koch's Sensational Splenda Recipes: Over 375 Recipes Low in Sugar, Fat, and Calories
Marlene Koch's Sensational Splenda Recipes: Over 375 Recipes Low in Sugar, Fat, and Calories

Featuring 16 pages of beautiful color photographs and 125 brand new mouthwatering recipes along with all of the critically acclaimed recipes from Unbelievable Desserts with Splenda and Fantastic Food with Splenda, with sensational revisions and fabulous new updates, this is the best-tasting, biggest Splenda inspired cookbook ever!

With 20 amazing chapters packed with recipes for everything from drinks and smoothies, to your favorite foods for breakfast, lunch, dinner, special occasions and holidays, Marlene's crowd-pleasing recipes are guaranteed to be loved by the entire family. Looking for a sweet treat? You'll find all your favorite recipes and more, from tender muffins and coffeecakes, to creamy puddings and custards, to sensational cookies, pies, cakes, cheesecakes, toppings and even cocktails. Most of all, because these incredibly delicious recipes are low in sugar, fat and calories they are the perfect fit for every diet.

(Splenda® is the only sugar substitute made from real sugar. Safe for everyone in the family, it has the taste of real sugar - simply without the calories or effect on blood your sugar.)

Marlene's recipes are also as easy-to-follow as they are on the waistline and include up-to-date nutritional analysis with Weight Watchers point comparisons and diabetic exchanges. Just imagine enjoying Creamy Iced Coffee, Decadent Hot Chocolate, Stuffed French Toast, Fresh Blueberry Scones, Sweet and Sour Chicken, Spicy Orange Beef, Unbelievable Chocolate Cake, Frosted Pumpkin Bars, Tiramisu, Lemon Meringue Pie and yes, even Strawberry Topped New York Cheesecake, absolutely guilt-free! This is one cookbook you are sure to reach for over and over again.

 

Muffin Tins

Wilton Easy Flex Silicone 6 Cup Muffin Pan
Wilton Easy Flex Silicone 6 Cup Muffin Pan

Flexible 6 cup muffin pan with great baking performance. Freezer, refrigerator, oven, microwave and dishwasher safe. Resists stains and odors. Oven safe to 500° F. Easy and convenient storage. Limited lifetime warranty.

 
Silicone Solutions Standard 6 Cup Muffin Pan, Burgundy
Silicone Solutions Standard 6 Cup Muffin Pan, Burgundy

Silicone Solutions bakeware is the ultimate non-stick product. Made from premium quality food grade silicone, this product provides ample flexibility and a non-stick easy to clean finish so your baked goods are easily and quickly released. Silicone bakeware is perfect for cake, brownies, muffins, cupcakes, meatloaf and more! Since all of the bakeware is freezer safe, its great for chilled and frozen foods such as ice cream cakes and gelatins. All the bakeware retains its shape during and after cooking and is heat resistant up to 500F. When baking with silicone keep in mind that cooking times may be slightly shorter and temperatures slightly less than with ordinary baking pans. Dishwasher safe.

 
6-Bone Muffin Pan
6-Bone Muffin Pan

Looking for a fun way to brighten up a party or social gathering. Serve muffins using the 6-bone Muffin Pan, they'll definitely be a hit. The pan is 9x13 inches and makes six muffins. Serve them to your guests, friends, co-workers or use the Canine Cake Mix to provide a quality snack for your dog. This pan is constructed of high quality, non-stick carbon steel. Easy baking, easy cleanup. We deserve a muffin.

 
Silicone Solutions 12 cup Mini Muffin Pan, Blue
Silicone Solutions 12 cup Mini Muffin Pan, Blue

Silicone Solutions bakeware is the ultimate non-stick product. Made from premium quality food grade silicone, this product provides ample flexibility and a non-stick easy to clean finish so your baked goods are easily and quickly released. Silicone bakeware is perfect for cake, brownies, muffins, cupcakes, meatloaf and more! Since all of the bakeware is freezer safe, its great for chilled and frozen foods such as ice cream cakes and gelatins. All the bakeware retains its shape during and after cooking and is heat resistant up to 500F. When baking with silicone keep in mind that cooking times may be slightly shorter and temperatures slightly less than with ordinary baking pans. Dishwasher safe.

 
Mrs. Anderson's Baking Silicone 12-Cup Muffin Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 13.5 x 10 x 1.25-Inches
Mrs. Anderson's Baking Silicone 12-Cup Muffin Pan Baking Mold, BPA Free, Non-Stick European-Grade Silicone, 13.5 x 10 x 1.25-Inches

The HIC Essentials 12-Cup Muffin Pan is made of 100-percent pure silicone, with no fillers. It is durable and heat resistant up to 600 degrees Fahrenheit. Its superior material and the high quality construction ensure long lasting performance for many years to come. Pan is perfect for home and professional use. Measures 13-1/2 by 10 by 1-1/4-Inch. Meets both European and FDA standards for silicone bakeware. Part of the HIC Essentials line. HIC Essentials are kitchen tools that are built to the exacting specifications of the world's best culinary shops. Quality, Function and Value are HIC's essential ingredients. A portion of the proceeds for every Essentials item sold goes to C-CAP - Careers through Culinary Arts Program. A national nonprofit, C-CAP manages the largest independent high school culinary scholarship program in the United States, preparing underserved high school students for college as well as careers in both the restaurant and hospitality industries.

 
Mrs. Anderson's Baking Silicone 24-Cup M
Mrs. Anderson's Baking Silicone 24-Cup M

The HIC Essentials 24-Cup Mini Muffin Pan is made of 100-percent pure silicone, with no fillers. It is durable and heat resistant up to 600 degrees Fahrenheit. Its superior material and the high quality construction ensure long lasting performance for many years to come. Pan is perfect for home and professional use. Measures 13-1/2 by 9-1/4 by 0-3/4-Inch. Meets both European and FDA standards for silicone bakeware. Part of the HIC Essentials line. HIC Essentials are kitchen tools that are built to the exacting specifications of the world's best culinary shops. Quality, Function and Value are HIC's essential ingredients. A portion of the proceeds for every Essentials item sold goes to C-CAP - Careers through Culinary Arts Program. A national nonprofit, C-CAP manages the largest independent high school culinary scholarship program in the United States, preparing underserved high school students for college as well as careers in both the restaurant and hospitality industries.

 
Wilton Recipe Right 24 Cup Mini Muffin Pan
Wilton Recipe Right 24 Cup Mini Muffin Pan

Great size for muffins for brunches and large gatherings or for mini cheesecakes. Recipe Right is constructed of heavy-gauge steel that provides an even-heating performance, baking experts prefer for perfectly-browned baked goods. The non-stick coating makes food release and clean-up a breeze! 5 Year warranty.

 

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Comments 5 comments

cheapsk8chick profile image

cheapsk8chick 5 years ago

Great hub. Our family has "Muffin Monday" so I think I'll be trying this one out!


Ask_DJ_Lyons profile image

Ask_DJ_Lyons 5 years ago from Mosheim, Tennessee Author

What a great idea of have Muffin Monday! Sounds like fun! I hope your family enjoys this recipe. Best wishes to you and yours!


Raymi 23 months ago

I think I need to come over here and just start writing recepis down, this sounds really yummy. Have you tried all the recepis you place on these cards? just curious? I us do swaps for these types of pages and have lots of recepis from all over that are scrapped like these! love them. When color copies go on sale I take them in and have copies made and then give them away to new brides as gifts and they love them. :O)


Nofia 23 months ago

Nancy, this was done long time ago, not doing in this school hoidaly lar..I saw you went to Kuantan, will hop over to have a look what you did there.Bakeling, yes, I will keep trying, but you dont like cinnamon right?Colin, Thanks for your brilliant suggestion, I will consider it, hehehe..Little Corner of mine, agreed with you, very hard to differentiate it.


Anar 23 months ago

I left a message this moninrg, dont know where has it gone~ hey! I just wanna say your muffins look really tempting... You should pass down the recipe cause I am a big fan of apple and cinnamon!

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