I am the proud owner of my mother's measuring cups that she received as a wedding gift. They are bright orange Tupperware (Tupperware USA) and the most durable things that I have used int he kitchen. I have since traveled overseas and left my cups and other inherited items from the international company that has been specializing in the preparation, storage and containment of food for decades now. Though I have a lot of mixed and matched items in the states, there are more items that have been needed over the years and I have scored a few. The brand has made it way down under and I now happen to have a Tupperware go to gal who I shop through via emails and online info/recommendations. However, I have been know to attend a party or two as well as play hostess on an occasion in the past. There is so much to be seen and the demonstrations are lessons learned each and every time. It's good mingling and the perfect opportunity to get fresh cooking tips and tricks from a trusted brand.
Over the holiday, I posted the photo above as we sipped bubbly from our circa 2011/12 Tupperware champagne glasses that are meant for picnics and outside occasions. We take them everywhere and happened to let Tupperware know it online. They in return sent us this mini muffin form below made from silicon. They are flexible, bendable and will not deform. Heat resistant up to 225 degrees celcius and dishwasher safe on the top rack. The small size is ideal for all of the little eaters in our house.
We were so grateful and got busy baking...
The children loved the small sizes of the muffin form and the jelly like feel so much that they were keen to get in the kitchen and help. Squeezing fresh lemons and mixing batter are easy jobs for kids. Be sure to teach healthy habits like hand washing and cleaning as you go.
See below for Our Favorite Muffin Recipe that takes less than 10 minutes of prep time!
Our Favorite Muffin Recipe (Lemon Variation):
Ingredients:
2 cups of whole wheat (wholemeal) flour
1 cup milk
1 egg ( lightly beaten)
1 cup brown sugar
1 teaspoon grated lemon zest
1/2 cups lemon juice
1/2 cup butter (fresh and good quality melted)
3 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350 degrees (180 celcius).
Beat egg in small bowl and add milk and lemon zest. Set aside. Mix dry ingredients together in large bowl.
Pour wet ingredients into the large bowl and mix together very well. Mixture should be just wet.
Oil muffin tins or forms. Use liners for less mess in tin pans.
Fill muffin tins halfway or if you want them to pop the top, fill 3/4 of the way for that top o' the muffin preparation.
Bake for 25 min or until brown and toothpick inserted comes out dry.
Remove from tin and allow to cool on rack.
If using the forms, allow to cool for 10 min and then remove carefully but gently pushing the muffin out.
Enjoy with plenty of butter any time of the day or night.
Makes 12 large or 24 small muffins
Options:
- We also make blueberry and banana walnut using this recipe and substituting as such.
- Add poppy, chia or pumpkin seeds to the mix for that extra texture and nutritional punch.
See a problem? Let us know!
Tip: Despite reading mixed opinions online, we oil our silicon forms first to prevent sticking. Having had disastrous attempts with other brands in the past, we played it safe and lightly oiled each muffin form.
Thank you to the Tupperware Team for this awesome gift. We've loved it and have already used it many times over with variations of Our Favorite Muffin Recipe above!
You may also like:
The Coolest Buildings In America
Want to lower your carbon footprint?
E-Readers:Do you still own a Kindle?
Come #shopsmart with the best of them!
Wrap up snack time with Farrah Wraps!
 |
| We created this paper for our Tupperware party a few years back. Doesn't it capture that ideal of the 1950's housewife? |
