I used to make mine in loaf cake pans. When they were cooked I would
empty off the fat then put back in the oven to brown them. The pans
never came up looking good but I didn't use those ones for cakes anyway.
Ideal for portion control in the muffin pans though.

"Storrmmee" > wrote in message
...
> meat loaf in muffin pans is a joy, either make/bake/freeze or make
> freeze, decant and store bringing out to cook, i also do turkey
> dressing this way helps with portion control, Lee
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "basilisk" > wrote in message
>> ...
>>> Salmon Cakes
>>>
>>> 14.75oz canned salmon, remove bones if they bother you.
>>> 2 stalks celery, chopped fine
>>> 1 small green onion and bulb, chopped fine
>>> 3 small portabello mushrooms, chopped fine
>>> 2 large eggs plus 1 yolk
>>> 1/4 tsp garlic powder
>>> 1/4 tsp black pepper
>>> 1/2 tsp salt or to taste
>>> 2 tbs olive oil, divided
>>>
>>> Preheat oven to 380 degrees.
>>>
>>> Drain salmon and mix all ingredients, reserving half of
>>> olive oil to grease pan.
>>>
>>> Spoon mixture evenly into 5 muffin tins, bake for 40 minutes
>>> or until glossy and browned.
>>>
>>> Let cool for 15 minutes before removing from tins.
>>>
>>> Each cake has 220 calories, 2 grams of carbs and 50 grams
>>> of protein.
>>>
>>> Not for the faint of heart where fat is a concern.
>>
>> What fat, lol? 2 tablespoons for a whole recipe isn't a lot.
>>
>> They would make a nice lunch with salad, yum. I know someone who used
>> to make what Americans call "sausage" in muffin pans. He would make a
>> heap on weekends and freeze them and reheat to have with eggs (any
>> which way) for a quick breakfast. He added lots of low carb veggies
>> to the sausage mix (mushroom, celery, peppers, zuchini etc) plus
>> onion and garlic plus the egg binding and seasonings. My aunt makes
>> frittata in muffin pans too.
>
>