Non-stick Muffin Tins Recipe
American · Condiment · 5 min total
A simple homemade pan release that ensures your muffins never stick to the pan again. This recipe uses common pantry ingredients to create a perfect non-stick coating.
5
min prep
min prep
12
servings
servings
110
kcal/serving
kcal/serving
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup vegetable shortening (such as Crisco)
- 1/2 cup vegetable oil
Instructions
- In a medium bowl, combine the flour, shortening, and vegetable oil.
- Mix with a fork or whisk until the mixture is smooth and well combined, resembling a thick paste.
- Transfer the mixture to an airtight container. Store at room temperature for up to 6 months.
- To use, brush a thin layer onto the muffin tin cups, making sure to coat the bottom and sides evenly.
- Fill with muffin batter and bake as directed. After baking, let the muffins cool in the pan for 5 minutes before removing.
Tips
- This recipe can be doubled or tripled to keep on hand.
- Use a silicone brush for easy application.
- If the mixture separates, stir well before each use.
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