Usually it just serves as the molder and the means of which you can hold the muffin when you eat it. It also prevents the batter to stick to the muffin molder. It also affects the look of the muffin.
If you're lactose intolerant it would affect you.
Yes, if they have something like cake or brownie mix in them.
Whether you use silicone or paper baking cups is a matter of preference. Silicone baking cups are easy to clean and have the added advantage of preventing your muffins from burning. Paper cups are easy to clean up and disposable but you may still have to clean the muffin tin after you use them.
There is 2 things that can be done. Spray the paper cups with a nonstick baking spray or just not use the paper cups at all, and just spray the muffin pan with baking spray and they will fall right out.
It is preferred that you use baking cups so they will not stick to the pan or crumble when you try to eat them. If you are making them for a party or event, stick with baking cups. Otherwise, when you just feel like making some, it is recommended that you use Vegetable Cooking Spray :)
The amount of baking powder required depends entirely on what you intend to bake. Different types of cookies, muffins and other baked goods require different proportions of baking powder to flour.
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Go to recipes.com and search "muffins". Or............ Go to marthastewart.com, and in the "advanced recipe search" box, type in "muffins". The recipe for muffins is: 1 and 1/2 cups of flour 1 tablespoon and 1 teaspoon of baking powder 3/4 cup of milk 2 eggs, beaten 1/4 cup of melted butter or melted shortening and also if you want to make muffins with some sort of fruit like blueberry muffins, just add blueberries to the recipe.
You can buy paper baking cups in bulk quantities from many online resources. Please see the following links to online shops which sell the paper baking cups in bulk- http://www.mypapershop.com/paper-bake-souffle-cups.html; http://www.bgpaper.com/Details.asp?Product=8AAX; http://www.fantes.com/muffin-cups.html; http://www.nanaluluslinensandhandkerchiefs.com/index.cfm/fa/items.main/parentcat/26855/subcatid/0/id/467022;
If you are making muffins and you run out of batter before you fill all your muffin cups, add a couple of tablespoons of water to the empty cups. You can warp the muffin tin if you bake it with some of the cups empty. Most recipes make a dozen muffins, but on occasion I too have more muffin cups then I have batter for. By using my method of adding water to the empty cups, I have never warped a pan.
Ingredients1 1/2 cups all-purpose flour1/4 cup sugar1 tablespoon baking powder1/4 teaspoon salt2 eggs slightly beaten1/2 cup butter or margarine melted1/2 cup milk3/4 cup unsalted dry roasted peanutsIn a large bowl, combine flour, sugar, baking powder and salt. Combine eggs, butter and milk; add to the dry ingredients and stir just until moistened. Fold in peanuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 15 minutes or until muffins test done.
Spray a muffin pan and use it without cupcake paper cups. You can cut squares of baking paper and shape them into the pan holes. This can look quite effective. The cupcake shop called Sweet Revenge sometimes does this.
Ingredients1 1/2 c Peanut butter; smooth orcrunchy 5 oz Semisweet chocolate; 5 sqchopped 2 tb Butter1 pk Marshamallows; miniatureLine 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate and butter over low heat or in microwave at Medium for 2 minutes. Stir until smooth. Fold in marshmallows. Spoon into baking cups; chill. MAKES ABOUT 24 CUPS
For most things no its not worth it, just use a bit of trial and error. Most things don't need specific greasing, but occasionally you get something that has the adhesive properties of superglue, then grease the tin next time. (all the crispy bits will slide off after a good soak)