Fitting batter into a muffin tin can be a challenge. Not only is it a very messy task, but it also can cause your muffins to turn out looking sloppy. Try this next super quick tip to prevent future mess or stress.
First, take a plastic bag (ziplock or other) and fill it full with desired batter. Next, clip the edge of the bag with scissors and slowly pipe the batter into a muffin tin.
For even more support, use a cup to temporarily hold the batter bag. That way, if any batter drips, it will go into the cup and won’t create a mess all over your counter. (Do this by simply folding the edges of the bag over the rim of the cup to hold it in place.)
Tip Source Thirty Handmade Days
Too often while baking I realize I am short an ingredient! Check out these very helpful ingredient substitutes that could save you both time and stress.
Baking powder 1 teaspoon of baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Brown sugar 1 cup of brown sugar, packed = 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter (salted) 1 cup of butter (salted) = 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Chocolate (unsweetened) 1 ounce of chocolate (unsweetened) = 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Egg 1 egg = 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Check out a complete list here
Tip Source All Recipes