Using Silicone muffin pans
"Alexis" > wrote in message
oups.com...
> Anyone had good luck with silicone muffin pans? I received some
> recently, and I've only used them a few times -- but I'm not having any
> luck getting anything in them to rise. My guess is that the silicone
> "gives" too easily to allow enough support for the batters. Any
> suggestions? I've made muffins from a basic tried-and-true blueberry
> muffin recipe, and tonight I made popovers (to go with the potato corn
> chowder). This is the first time ever I've not had my popovers "pop".
>
> Recipe I used for the popovers:
>
> 1 cup flour
> 1 cup milk
> 3 cups eggs
> dash of salt.
>
> fill cold, greased muffin tins (I've always used muffin tins instead of
> a popover pan and never had problems before) half-full. Put in a cold
> oven and turn to 450 degrees. Bake, without opening the oven door at
> all, for 30 minutes.
>
> Like I said, this is the first time they haven't worked. The only
> difference is the pan. So, if there's anyone here who uses and likes
> their silicon muffin pans, I'd love to hear what you do with them!
>
> Thanks,
> Alexis.
>
I've used the silicon muffin pans a few times; the first time the muffins
came out great, light and cooked, and slid out of the pan
the next few times, I did exactly the same thing I did the first time, and
each time they have stuck terribly to the pan, though they have risen well
and cooked thoroughly
Have spoken to a few cooking 'experts' (though not anyone in rfc I admit)
who in the main say that I shouldn't grease or flour the pans (I didn't) and
they're supposed to keep working well, but I haven't found that to be the
case...maybe I'll try the butter/flour thing and see what happens
Cheers from Oz
Maria
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