by Texas Homesteader ~
I was baking homemade blueberry muffins for a Sibling Vacation recently. I typically make jumbo-sized muffins for RancherMan. But this time I used my smaller muffin-sized tin because there would be several of us in attendance. It’s easier to eat two small muffins than to waste part of a larger one, ya know?
So I whipped up my Blueberry Muffin batter, placed my silicone muffin pan on a cookie sheet & filled the muffin cups. But there was still about 4 muffins worth of batter remaining.
Do I overfill the muffin cups? Do I bake this dozen and then refill 4 of the muffin cups and bake them separately? What a waste! Ugh, what’s a girl to do?
Canning Jar Rings to The Rescue!
I’d read this before but this is the first time I’d actually attempted it.
I pulled out 4 wide-mouth canning jar rings and placed them along the edge of my baking sheet next to my muffin pan, screw-side-down. Then I slid a paper muffin liner into each one and added my batter.
Those extra muffins baked up right alongside the others – no extra kitchen time needed for the leftover batter!
Regular or Wide Mouth Canning Ring?
I experimented with the regular mouth vs the wide mouth sized rings. The regular mouth size squeezed the muffin papers a little too much so I didn’t use that size, but I suppose you could if that’s what you had. The wide mouth rings seemed to be about right for me.
Keep in mind that unlike a muffin tin, using these rings means the top of the muffin papers are not supported.
So these 4 muffins did spread a little more than the muffins baked in the muffin tin. But the difference was negligible.
And I left a small space between the muffins so they didn’t bake into each other. For me, it worked perfectly.
And I’d think if you didn’t have a muffin pan at all, you could substitute with just using the canning rings instead.
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