Makeup and Panning of Muffin Products

Muffin tins and loaf pans should be greased with shortening or pan spray and dusted with flour or greased with a commercial pan grease preparation. Sheet pans for corn breads and other sheet products may be lined with silicone paper.

Paper liners may be used for muffin tins. However, because muffins do not stick to greased tins, they rise more freely and take a better shape and crust without paper liners.

When portioning batter into muffin tins, be careful not to stir the mix and toughen it. Scoop the batter from the outside edge of the bowl, using a portion scoop, for best results.