Kate & louise Craft & Crumb on Instagram: "⭐️No cases needed!!! ⭐️Love this one for cupcake or muffins as all you need is a pair of scissors and some parchment..
1. Cut the Parchment Paper – Cut parchment paper into 5x5-inch squares.
2. Make Four Cuts – Using scissors, cut a 1 to 1.5-inch slit from each corner toward the center of the square. This helps the paper fold more easily.
3. Press into the Muffin Tin – Center a square over a muffin cup and use the bottom of a small glass, jar, or measuring cup (about the size of the muffin cup) to press the parchment into the cup. The cuts allow the edges to overlap neatly.
RECIPE FOR MUFFINS (BY POPULAR DEMAND)
Ingredients:
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (120ml) vegetable oil (or melted butter)
• 2 large eggs
• ¾ cup (180ml) milk (or buttermilk for extra fluffiness)
• 2 tsp vanilla extract
• 1 ½ cups (270g) chocolate chips (save some for topping)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, whisk together oil, eggs, milk, and vanilla until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined (don’t overmix — a few lumps are okay!).
5. Add chocolate chips: Fold in the chocolate chips.
6. Fill the muffin tin: Divide the batter evenly between the muffin cups (fill about ¾ full). Sprinkle extra chocolate chips on top for that bakery look.
7. Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
8. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
#bakinghacks #easybaking #baking #craft_crumb"
$3.00
