Wonder product

I have been in a battle with regular muffin tins since I first learned how to make the batter in junior high home economics. How to get the darn things out of the pan and get the paper liners off easily?

You can resort to heavily treated tins with who knows what kind of surface coating, that allows a normal muffin recipe to not bind itself to the pan. Or you can use a good measure of fat that will leave you with a completely unhealthy product. Neither of these options works for me. So I have been on the quest for the perfect recipe.

Another great idea for the bigger size muffin tins, besides making small cakes, is to make mini breakfast meals. These are perfect for children, everything they need in one warm, delicious package. But since I was struggling with getting muffins out of the tins, getting eggs out, without excessive fat content is nearly impossible. I have had to throw away tins that could not be cleaned.

Finally, I decided to change my focus. Step back and think of something new. While browsing the aisles at my local, Choices store I came across products made by PaperChef, the same brand of parchment I use to line my cookies sheets. I bought the size for my normal muffins and the extra-large size for eggs. What a miracle product! Now I can really push the boundaries on all these muffin recipes and not worry about adding excessive amounts of fat!

It probably seems a bit trivial to some of you non bakers, but to me, this was like finding gold.

Here is the recipe I used today for muffins. Notice only 1/4 cup of vegetable oil.

Buttermilk berry muffins
Serves: 12
Preparation Time: 40 minutes


  • 2 cups Flour, whole wheat
  • 1/2 cup Oats
  • 2 tablespoons Flax seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon Salt
  • 2/3 cup Honey
  • 1/4 cup Vegetable oil
  • 1 large Egg
  • 1 cup Buttermilk
  • 2 teaspoons Vanilla extract
  • 2 cups Berries, frozen, Mixed berries

Mix all dry ingredients together with a fork.
In another bowl, lightly whisk the egg. Add all other wet ingredients.
Add wet to dry and stir until just combined. Add berries.
Fill 12 muffin cups, bake at 350 degrees F for 20 to 25 minutes.

Nutrition Info (per serving)
Calories 229
Total Fat 6.8g
Saturated 1.0g
Polyunsaturated 2.9g
Monounsaturated 2.4g
Cholesterol 18mg
Sodium 182mg
Total Carbs 39g
Dietary Fiber 4.5g
Sugar 18g
Protein 5.6g
Vitamin A 9.3mcg
Vitamin C 13mg
Calcium 83mg
Iron 1.7mg

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