Best muffin & cupcake pans according to redditors

Preheat the oven to 180C/350F. To prepare the baking tin, spray non-stick baking spray into the pan so the sweetrolls will come out easily. Do not overspray.

In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.

Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.

Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the frosting.

For the Sweet Rolls:
180g / 1 Cup Butter (Room Temperature)
175g / ¾ Cup White Caster Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup
2 Eggs (Room Temperature)
250g / 2 Cups Self-Raising Flour [MEASURE 250g ON A SCALE]
2 Teaspoons Ground Cinnamon
125ml / ½ Cup Milk

For the Frosting:
200g / 1 Cup Cream Cheese
55g / ¼ Cup Butter
1 Teaspoon Vanilla Extract
125g / 1 Cup Icing/Confectioners Sugar

Remove the rolls from the tin and let cool completely, about 1 hour.

•Carefully slice the puffy top off . Turn the cake upside down so that the cut top is now the bottom.

Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across.

Dip roll into glaze once, remove, wait 10 minutes, then dip a second time. Let sit for a minute.

•Enjoy your sweetrolls!


Link for pan (you must use this one, no other pans work for this recipe):

Wilton Giant Cupcake Pan, 6-Cup... https://www.amazon.com/dp/B000NBQFUU?ref=ppx_pop_mob_ap_share

I do the same! But if you wanna save some time on the eggs, I cannot recommend whoopie/muffin top pans enough. They're the perfect size! Just pop an egg in each spot (sometimes I add an extra yolk too), and stick it in the oven at 350 for about 10 minutes.

I use a muffin top pan to get them like that.

I was doing them in ramekins but was frustrated by the small size. These fit one egg mixed with milk in each spot and are almost exactly the size of the muffins.

Side note: when I used nonstick spray on the pan, the eggs ended up bubbly. I used butter on the pans where the eggs came out nice and smooth on top.

Pan link for the lazy: https://www.amazon.com/dp/B003YKGRBY/

Silicone cupcake cups

Thanks to u/cheeseisthenewbread (perfect username) for the easy bun recipe.

• 1 cup of shredded mozzarella
  
• 1/2 cup of grated parmesean (the powdered kind)
  
• 1 egg
  
  Mix all ingredients together and separate into 2 or 4 parts depending on how big and thick you want them (this is two parts--makes big thick buns). Press into a muffin top pan (I used this one) or form into buns and bake on a parchment covered cookie sheet at 350° for 15-25 mins (exact time is dependent on bun size...these big ones took 25).
  
  Burgers are my favorite food. So glad to have an easy bun recipe!

I'll sell you mine for $10

http://www.amazon.com/Wilton-Recipe-Nonstick-12-Cup-Regular/dp/B003W0UMPI/ref=sr_1_1?ie=UTF8&qid=1395950712&sr=8-1&keywords=muffin+pan

I have found a muffin top pan makes the perfect size egg for sandwiches. I crack an egg in there and break the yolk, or scramble it or whatever. Then bake in a 350 oven until set.

Chicago Metallic Professional Non-Stick Muffin Top Pan, 15.75-Inch-by-11-Inch
https://www.amazon.com/dp/B003YKGRBY/ref=cm_sw_r_cp_api_i_eY1mDbMRTG1NN

can buy her this

Here you go. You can thank me later

Sautéed spinach with goat cheese and cherry tomatoes has been my recent go to side and had to bring it in easy breakfast form.

Need: Texas size muffin molds I see a 5% off coupon on Amazon for these

• 2 whole eggs
  
  
• 4 egg whites
  
  
• 85g baby spinach, roughly chopped
  
  
• 100g grape tomatoes, halved
  
  
• 1oz goat cheese
  
  
• Salt/pepper/herbs to taste
  
  Pre-heat oven to 350F
  Whisk eggs, then throw in all ingredients except tomatoes and stir to combine.
  Divide between muffin molds and top each with tomato halves facing inside up
  Place silicone molds on a sheet pan (or even double pan so bottom doesn’t brown) and bake for 25-30min. Whites will look opaque and won’t be runny.
  

You're probably looking at about half a stick of butter in that photo. I used half of this recipe (except I used honey instead of maple syrup, as it was a traditional Viking sweetener) to make two, so that should give you a good idea.

However, you don't need to use that recipe! If you're looking to make something that resembles a sweetroll, find your favorite (healthy?) muffin recipe, bake it in this thing, and top it off with a frosting or icing of your choice.

I got this yesterday to cook egg whites in for breakfast sandwiches! It's awesome!

Does anyone have suggestions or recipes for how else I could use it?

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

silicon muffin top mold like this. You can fold or cut to fit instant pot

Wandering Oakens Lutefisk.

Circle cut sammiches to build snowmen with carrots for noses

Take bread ties and hang pieces of fruit from the rack in your freezer. Place a bowl beneath. Heavily brush fruit juice over the fruit so that it drips from the fruit. Reapply fruit juice every 10-15 minutes until icicles form from the fruit. Serve frozen.

Get one of these ice trays and freeze fruit juice for a healthy frozen treat

I'm new here!

I think I'm pretty darn awesome because I'm a mom. My daughter Ellie will be one in 9 days. I mean cone on it is almost mothers day! I know there are lots of moms on the board, but hey I also have to teach 10 3rd graders daily!

Here are my links one is for me one is for Ellie:
Mine: http://www.amazon.com/gp/aw/d/B00091PNE8/ref=aw_ls_1_3?colid=TDXN21I5UL4E&coliid=I2T1AIIYZFLS3C

Ellie:
http://www.amazon.com/gp/aw/d/B0013FSWT2/ref=aw_ls__2?colid=ATMZ4MI24HSX&coliid=I2RCUO9Y6XD00I

Pro-tip on homemade egg muffin sandwiches: use a jumbo muffin pan and make 6 at a time. I usually add in some diced ham and put some cheese on top, but sometimes if I have leftover grilled vegetables I'll dice those up and put those in too. Bake at 350 for about 20-30 min depending on how full they are. Store them in a tupperware container in the fridge and they'll last for about a week. I usually nuke them for about 30 seconds while I'm toasting the english muffin.

Get her a muffin pan or some silicone muffin cups. Paper muffin cups are not strong enough to fill and set on a cookie sheet to bake.

This doesn't have to do with the box problem, but one thing to consider is that the liners may be avoidable with silicone muffin pans. Not sure whether that is a no-no or not for the quality muffin business, but mine come out perfectly tasty & well shaped with it. :)

​

Again, not sure whether there is a reason this wouldn't work on a larger scale or not.

https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8

I think my tastes in salt and pepper shakers is unique.

It compliments my muffin mold though.

And this could probably be considered unique or odd because it is for my husband and son.

How about a giant cupcake pan. The reviews put each cup at about 3x3 inches, which with the muffin top should be very close to your goal. The picture from this review shows a similar shape to your pictures (IMO).

Sure!

Egg White Bites

Yield: 48 each small bites

Ingredients:

Olive Oil--------2 - 3 oz

Mushrooms--12 each

Onion-----------1 each

Bell Pepper---1 each

Zucchini-------2 each

Spinach--------1 bunch

Egg Whites----2 cups

Salt and Pepper

===========================

Method:

Slice vegetables, rough chop spinach

Coat a pan with olive oil (I used roughly 2 - 3 oz)

Heat till shimmery

Add mushrooms, then onions, then bell peppers, then zucchini, and finally spinach.

Cook down between each addition

Fill silicon muffin moulds (I use these) with veggie mixture

Fill with egg whites (I used carton pasteurized whites, they're easier to pour)

Season with Salt and Pepper

Bake 350ºF for apx 20 minutes or until set

Let cool, pop out of moulds, and freeze

============================

To serve:

Microwave till warmed through, serve with salsa

*Note: After reheating from frozen there is some water that comes out. Nothing to worry about!

**Note: You can also add cheese or meat to this recipe! Just add it in to the cups before adding your egg whites! :)

• Muffin Top Pan. I use mine often to make almond buns or flax buns.
  
  
• a meat thermometer
  
  
• Cheesecloth. super cheap and it's great to wring out as much excess liquid as possible from things like thawed frozen spinach.
  
  
• Splatter Screen

I use this pan for a similar recipe - https://www.amazon.com/Metallic-Professional-Non-Stick-15-75-Inch-11-Inch/dp/B003YKGRBY/ref=sr_1_4?ie=UTF8&qid=1497497779&sr=8-4&keywords=muffin+top+pan

It always spreads a bit in my experience.

Thanks! After deciding on the meal plan for the week, it took about 2-3 hours. It was mostly just waiting for bacon + sweet potato + green beans + ribs + eggs to cook in the oven (I love being lazy and mass-cooking in the oven :D ) and letting the jambalaya simmer. Assembly + packing in tupperware was the quickest part. : )

The breakfast sandwiches are the best thing ever though! See here for stats ... I found a muffin top pan and discovered that they're literally the perfect size to crack a large egg into. (Works great with ground meat patties too!!!) This is the one I have and it holds 2.5oz per cavity. Spray some oil on each cavity, crack a bunch of eggs into the cavities, add spices/herbs and bake 'em for like 10 min at 350F. They come out in perfectly round little egg patties and make sammich assembly super easy. I like to baggie them up, toss them in the freezer, and move one to the fridge the night before eating. In the morning I'll toss it into the toaster oven and go : )

Hehehehe sorry I just wrote you a novel about breakfast sandwiches :(

I use a large "muffin top" pan...it helps keep them consistent... they bake better that way.
https://www.amazon.com/d/Muffin-Cupcake-Pans/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/B003YKGRBY

Who cares if it's okay, it's the most delicious part. OP should invest in one of these: http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Saves everyone time, effort, and ingredients.

SO good. I bought this pan to make my own "egg mcmuffins" and I end up eating the egg white patties in a lot of other things. Yay for making egg whites more appealing!

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY

Or search for other muffin top or whoopie pie pans.

Get some Muffin top pans, and bake them :) I always had trouble flipping pancakes :D.

http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY/ref=sr_1_2?ie=UTF8&qid=1409121453&sr=8-2&keywords=Muffin+Top+Pan

Amazon! Just silicone baking cups.

$4.83 was the closest I could get on my Wishlist

Mini pies perhaps?

Thanks for the giveaway!

I love you all; I love you more than life itself, but you're all fucking mad!

--Ozzy Osbourne



[item!] (http://smile.amazon.com/dp/B0000CFME7/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=28ZNU7O1XQNYV&coliid=I34988U9QSZMO3&psc=1)

Meals that are more liquidy like soup can be frozen in a silicone muffin tins then bagged for easy portions. I use this one and it works great
https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_apa_i_2VXsDbM5BPYTX

This muffin pan would be perfect for a rainy day because I love to bake when I'm stuck inside! (Whether it be from rain or snow, which apparently we're supposed to get a lot of snow on Monday, ugh!)

I would make the most delectable cupcakes if I had this pan! The last time I made cupcakes they were pink lemonade. I gave them to my roommate for his birthday and he was like WHOA OMG I WISH YOU HAD A BAKING PAN FOR CUPCAKES SO YOU COULD DO THIS ALL THE TIME (I had used one of those cheap foil ones to make them, boo.) Can you imagine how much tastier they could have been if I made them in a real pan? ME EITHER!

The old man is snoring

Thanks for hosting! :)

You’re doing it wrong.

Wilton Premium Nonstick Muffin Top Pan, 12-Cavity https://www.amazon.com/dp/B005NWTQ3W/ref=cm_sw_r_cp_api_i_eSi-AbSFJHB8W

There's a pan to make muffins with a much larger top-to-rest ratio, though that's not really what you asked.

I use muffin top pans for hamburger buns and they work great.

I love making these so I invested in a silicone muffin tin.

You could also use an oversized muffin tin. Either line them with parchment paper or lightly grease (or if you can find a silicone one no need for that), ladle in your food, stick the tin in the freezer, and when it's frozen pop them out into your container of choice.

A non-stick muffin pan would work. There are a couple that are designed to make muffin tops only which seem to be just the right size.

Here's a high end Chicago Metallic Non-Stick Pan but I'm sure there's cheaper ones.

However I'm usually of the opinion that it's better to spend a little extra for something you use a lot.

The recipe I use is:

• 90g (1.5 servings) Chocolate Peanut Butter Keto Chow (300 calories)
  
• 25g Body Fortress Chocolate Protein Powder (Walmart brand) (100 cal)
  
• 14g Equate Fiber Powder (60 cal)
  
• 25g Hershey's Unsweetened Cocoa Powder (50 cal)
  
• 4 eggs (300 cal)
  
• 60g Heavy Cream (200 cal)
  
• 28g (1/4 stick) melted Unsalted Butter -OR- 66.6 Cream Cheese -OR- 60g more Heavy Cream (200 calories for any of the 3). (I've been experimenting but somehow can't tell any difference in taste.)
  
• Total = 1210 calories for 12 muffins (not including walnuts yet)
  
• Add 325g water and blend in Nutribullet.
  
• Spray pan with non-stick butter spray (I use this one), pour 65g in each brownie mold, add 5g of lightly hand-crushed walnuts to each (25 cal), bake for 20 min at 350, take out, let cool, and voila! Each brownie is roughly 125 calories and absolutely delicious!

There are muffin top tins!

1. That pot is definitely not oven safe: Teflon cannot take high heat and will release toxins, and that handle will melt, plus it's the wrong shape for frittatas. Reco: for $20 you can purchase a Copper Chef 10 Inch Round Frying Pan - Skillet with Ceramic Non Stick Coating.
   
   
2. Best technique I have found is here: https://www.latimes.com/food/la-fo-calcook-20100909-story.html
   
   
3. Or for $17 just order this 2 pack of silicone muffin cups and search r/Ketorecipes for "egg cups". When using silicone cups you want to place them on a cookie sheet before filling and placing in oven as silicone is super flexible. https://www.amazon.com/Silicone-Designs-MCUP6-2X-Muffin-Pan/dp/B00KDPLKS8/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1549039686&sr=1-1-spons&keywords=silicone+texas+muffin+pan&psc=1

Chilling isn't going to work, you might try baking them in the mid size cupcake pans. The ones that are a pain to find liners for. Like these I think?

Depending on what you made your stock with there's going to be fat and there's going to be gelatin. The fat is the white stuff on top called schmaltz when it's bird fat. You can skim that off the top and either freeze it for use later or just throw it out (not in the sink!), I won't judge.

After it's been in the fridge for several hours, again depending on what chicken parts you made the stock with, the stock will quite literally turn to gelatin, as in there will be no liquid, just gelatin. If that happens that's totally fine; it will return to liquid form when heated.

Once semi-cooled, say cool enough you could comfortably leave your hand in there, you could just freeze it. I use these exact silicone muffin molds. They rock. They're almost exactly 1/2c each. Place them in your freezer, ladle in the stock, then come back a few hours later, remove them and toss them in ziploc freezer bags. Then when you need stock you simply grab 2 of those hunks per cup needed. Should last for several months.

As long as I'm typing a book here, also make sure you don't put a large quantity of hot stock immediately into the fridge or freezer. It will raise the temp of your fridge to unsafe levels for the other food in there. It's totally fine to let it stay out for a couple hours. Remember that the larger the exposed area of liquid you have the faster it cools.

Seconded, I've been making these every week. No need for specific recipes. Toss in absolutely any meats (cooked), veggies, cheeses and spices you like. Adding some heavy cream to your egg mixture makes them more fluffy. When they're done, I turn off the oven and leave them in an extra 5 min to firm up. If you pull them out immediately, they can lie a bit flat.

Also, this muffin thing on amazon is amazing for these. No oil needed and they never stick.

I'm using a muffin top pan (sometimes called a whoopee pan).

I am greasing the pan by spraying olive oil then spreading with a paper towel but it still sticks. Perhaps the wrong kind of oil?

edit: some preprep may help
I have deep silicone muffin tins that I make egg "muffins" in, basically anything that you normally throw in an omelet (or you can mix it up for each muffin) bake until cooked through. Nuked for 40 secs to 1 minute out of the fridge


This is good for about 2.5 eggs per muffin.

This pan looks like it would do the job well and is fairly cheap.

https://www.amazon.com/gp/aw/d/B00CNVBCLK/ref=mp_s_a_1_5?ie=UTF8&qid=1495118386&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=egg+muffin&dpPl=1&dpID=514WCCYh9lL&ref=plSrch

Splurge on some silicone baking liners to keep stuff separate/dry. Looks like this mix of food would do fine touching though.

Buy a silicone muffin mold. Put a piece of bacon wrapped inside each hole and then crack an egg in there. Cook it on 400 for like 28 minutes.

You have 12 eggs and 12 pieces of bacon. Eat 2 per meal. You got 6 meals. And it’s easy.

Keliwa 12 Cup Silicone Muffin - Cupcake Baking Pan / Non - Stick Silicone Mold / Dishwasher - Microwave Safe https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_api_i_WbJcBbNR2PPZ9

I like that I'm decent enough at artsy stuffs and baking. Therefore, either
this, this,, or this.. I also am a flexible person, so if those don't work... :D

Similar to ice tray idea is this. Silicon Mini Muffin Pan. Great for making and popping out fat bombs en mass.

This mold for wax melts $ 7.39 with Prime/Free Shipping

I think These are the ones I have.

I'll just leave this right here: http://www.amazon.com/gp/product/B0075O0BJ4/ref=pd_lpo_sbs_dp_ps_2?pf_rd_p=1944687502&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B007PC4E62&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=12D9D969PXJSAG6FEQQE

This muffin pan is $13, Lucky 13 thanks for the contest :)

I ended up ordering these. Thanks!
https://smile.amazon.com/gp/product/B074Z47M4N/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Muffin rings were a huge help in getting my cloud bread to not run all over the place. Here's a link to the kind I have:

https://www.amazon.com/dp/B0000CFME7/ref=cm_sw_r_cp_apa_PNVSBbKTVB7HD

Place the rings on top of some parchment paper and then put you cloud bread mix into the rings. That should do the trick.

Note: a thing about those rings is clean-up can be a bit of a pain, but make sure to not let them soak or else they'll start to rust! I learned that the hard way :(

I bought two of these.

1. Many o times
   
   
2. yup
   
   
3. Baking sheets!
   
   
4. Ok! This lorise has my name and eat gross buggys! :3

i've requested tri tip, twice baked potatoes, and sauteed zucchini/onions/mushrooms/tomatoes as my birthday dinner from my parents. plus chocolate cake with peanut butter frosting. i can barely wait! muffin pan

unicorn!

This baking pan is really awesome and I need it for our low carb treats I make.

heatwave I hope you are staying out of the heat out here in CA it is over 112 :(

Marinated Grilled Shrimp [recipe] (http://mybakingaddiction.com/marinated-grilled-shrimp-recipe)

Techniques you'll practice: Grilling, Marinating, Deveining, Shrimp

Before you cook:

• Should I buy shrimp with the shell on or off?
  
  If you are super new to cooking, you can lessen your workload by buying shrimp with the shell off. This will almost definitely mean your shrimp are deveined as well. Personally, I would suggest buying shrimp with the shell on so you can practice deveining shrimp yourself (see below for tips) and also try cooking 1/2 with the shell on and 1/2 with the shell off to see if there's a taste difference.
  
  
• Beware / Notice
  
  Shrimp cooks pretty quickly. Check to see the color change. You should notice it change from being fairly see through to opaque, like you would imagine a piece of meat. Also, notice shrimp become more firm as you cook them. Notice the color change and physically feel the shrimp right before you decide to flip them. As a rule of thumb, 2-3 minutes per side should be enough. Remember: the longer you cook shrimp, the tougher it gets.
  
  Tips from the pros on deveining
  
  > Gordon Ramsay
  
  > The Hook and Cook
  
  > FudeHouse
  
  Plating: If you grilled the shrimp on a skewer, you can make a nice presentation by leaving the shrimp on the skewer and placing them on a rectangular plate. Serve with either individual plates of salsa or one large bowl of salsa for everyone. If you don't have rectangular plates, try arranging all of the shrimp together facing the same direction around the edge of the plate. Fill the empty space in the middle of the plate with salsa which will be used for dipping.
  
  Leftovers: 2 days. Shrimp goes bad pretty quickly when not frozen. Eat these quick!
  
  Did you know?:
  
  
• Why are my shrimp heads missing?
  
  Shrimp degrades extremely quickly, with the head being the first to look inedible. So, the head is usually removed unless you can find fresh shrimp where you live.
  
  
• The difference between shrimp and prawns?
  
  There are none. Different areas of the world refer to "shrimp" as "prawns" and vice versa.
  
  
• Does cooking shrimp with the shell on make a difference in flavor?
  
  Most people believe that cooking shrimp with the shell on helps encapsulate juices and enhances the flavor of the shrimp while you cook it. I'd suggest leaving the shell on and practicing deveining the shrimp yourself!
  
  Corn Cakes & Avocado Salsa recipe
  
  Techniques: Pan Frying, Corn
  
  Before you cook:
  
  
• What kind of oil should I use to pan fry?
  
  You should use something with a high smoke point, so you don't burn the oil. You can use regular vegetable, canola, grapeseed, or even peanut oil.
  
  > List of oils w/ smoke points
  
  > Pan frying video
  
  Plating: If you want to spice up the presentation a bit, try using a mold to keep all of your corn cakes uniform with some height, too!
  
  Leftovers: I had these in my fridge for about 3 days and just threw them in with a salad with lean protein.
  
  Feel free to ask any questions or give me feedback on this little intro to salsa!

These fellow edge loving truth knowers need to know about the truth that is the all edges brownie pan.

Wilton 2105-0693 12-Cavity Nonstick Square Treat Cake Pan https://www.amazon.com/dp/B0075O0BJ4/ref=cm_sw_r_cp_api_i3MEAbH40MVD7

Ohh, ohh!

Lipstick holder - $14.03

Muffin tin (Cooking list) $8.19

$22.22

Wilton Premium Nonstick Muffin Top Pan, 12-Cavity https://www.amazon.com/dp/B005NWTQ3W/ref=cm_sw_r_cp_api_PWMbzbQT7112K

Fill just below the top

the item

the drawing

edit: ah crap, the item is just over 10$. i'll do another. give me a few... several minutes

the actual item


the actual drawing!

Since we're just posting random stuff: https://www.amazon.com/dp/B00NP8M67Y/ref=cm_sw_r_cp_apa_i_Rr.TCbR2SW9FV

Kind of surprised that mini-cupcakes haven't been mentioned yet. Have them give you two or three of their favorite cake flavors or combinations and work with that. A couple mini muffin tins can get 50-ish done at once and whatever frostings or toppings you choose can go a long way on the little suckers. You can get endlessly creative with not only the design on the cupcakes themselves, but also on how you lay them out at the wedding.

Plus, they are easy to serve, as it is just grab and go, and well dressed guests can eat them easily without having to worry about spilling anything. Plan for 3 mini cupcakes per person.

Get something like this, order a couple of them, and you can make plenty of cupcakes.

http://www.amazon.com/Bakers-Secret-116424001-Basics-Nonstick/dp/B00091PNE8/ref=sr_1_3?ie=UTF8&qid=1335409875&sr=8-3

Right, like Lippman tried, but of course it doesn't work right.

Okay here's how you fix it: Cupcake tin.

http://www.amazon.com/Wilton-6-Cup-Jumbo-Muffin-Pan/dp/B000NBSI32/ref=pd_bxgy_k_img_z

mini muffins!!!

thanks for hosting a contest!!! hope your weekends going swell.