My name is Mary and I make muffins. That sounds like I belong in an anonymous support group; but in a manner of speaking, my mother and my brother might mention that I make marvelous muffins. They will also tell you that I’m an English teacher with a penchant for alliteration. For more than 40 years (although I won’t divulge how much more) generations of my family have enjoyed fresh, hot muffins from my kitchen. Banana-pecan, apple-cinnamon, chocolate-chocolate chip, lemon-poppyseed, oatmeal-raisin, cranberry-orange, and pumpkin-spice have disappeared as if by magic every time I turn around to take another batch out of the oven. It’s a mystery. My brother’s favorite are the blueberry ones, which he dubbed “blue-Mary” muffins. He just has to say that with hope in his eyes and I’m off to whip up a batch. Unfortunately for him, he lives too far away from me now to get them very often. Fortunately, there are lots of other hungry tummies around to appreciate my muffins.
So today it was 91 degrees in East County of San Diego (where I reside) and I was both thirsty and hungry. Fortunately, I had a bag of lemons and a bag of Washington sweet cherries, so cherry lemonade landed on the menu as the thirst-quencher of the day. But I remained hungry and there were lots of leftover lemons and cherries. Aha! Cherry-lemonade muffins! Did I mention that most of my family members have either celiac disease or gluten sensitivity? Well, we do, so my marvelous muffins are all gluten-free. I particularly like to use Pamela’s Gluten-Free Pancake and Baking Mix, of which I receive NO kickbacks or incentives for mentioning. I add that for those who are seeking a GF lifestyle and baking mixes that taste amazing instead of like cardboard because I know they can be difficult to find. Anyway, I spent a few minutes cutting up more lemons and cherries, then added them to the mix (the recipe is on the back of the bag). I also had this new Grazia silicone mini muffin pan that needed some breaking in, so it was a busy time in my hot little kitchen.
Now I have been leery of these silicone baking mats for years, but I finally tried one that was given to me a couple of months ago. That thing worked like a charm and there was hardly anything to clean afterwards. So I was more amenable to testing the Grazia silicone muffin pan today. Worked like a charm! I made two different muffin batters and put them both in the pan to see how it would work. Presto! Beautiful muffins that popped right out of their cups and into – wait! Where’d the muffins go?!
It’s still a mystery.
But the Grazia silicone mini muffin pan is no mystery. It turned out perfectly baked muffins without any sticking to the surface. The package said it works in temperatures up to 450 degrees. I believe it because it acted like 350 degrees – muffin-baking temperature – was no big deal. Do follow the directions for use and care of the silicone pan and it should last you through many baking sessions.
Now – where are MY muffins?!
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