When I bake muffins, I dread cleaning the pan afterwards. It’s bad enough that batter has cooked into the crevices of each muffin cup. What’s worse is how all the little bits of grease sticks onto the unfilled muffin tins - the two extra if you’re only make 10 of the 12 cups in the pan. The residue rarely comes off the pan, try as you might to scrub.
Now I’m no neat freak, but that stickiness really annoys me-it attracts dust, and it might worm its way into a future batch of muffins. Fortunately, Alex’s mom showed me that if you fill any unused cups with water, you’ll avoid the built-up all together. Now, I fear nothing about baking muffins except how quickly they disappear from the counter.
Make It! is a series where I share super smart tips for prepping, making, and presenting food in the easiest possible way. See tips from previous columns, like how to make flavored butter–and how to keep lettuce fresh in the fridge.
P.S. Glazed Lemon Muffins, Corn Muffins, and Morning Glory Muffin Bread.
