I’m always looking for new fun ways to make healthy breakfast snacks for the go – and now we can make tiny mini-muffins with easy thanks to Love Cooking Company! We were sent their Love Cooking company Pushpan, Mrs. Fields Cutie Cakes Baking Pan, and Mrs. Fields Fill and Flip to review. In the past we’d done a recipe with the Fill and Flip Pan and had great results so we were excited to try out the other pans. I’ve got a cheesecake planned for the Pushpan for the holidays, but I wanted to make something small and on hand so the first test was for the Cutie Cakes Baking Pan!
The Cutie Cakes Baking Pan is the same size as a half sheet pan and has 48 small muffin wells. The same amount of batter you’d normally make for a dozen muffins or one cake will fill the pan with just a little left over. It has a non-stick coating, but I still touched ours with a little cooking spray before making our muffins. The small size of the cake wells means a shorter cooking time for your treats. And once they’re cool the muffins just popped right out without any liner or having to fight with them. We ended up with 4 dozen small muffins that can be packed in lunches, breakfasts or bagged for snacks on the go. But one of my favorite things about the Cutie Cakes Baking Pan is it is dishwasher safe! I was able to pop out the muffins and put the pan in the dishwasher for a quick an easy clean. The pans always give you unique treats without a lot of hassle.
Find out more about the Love Cooking company Pushpan, Mrs. Fields Cutie Cakes Baking Pan, and Mrs. Fields Fill and Flip and how they can help with your holiday baking.
Ingredients:
- 2 cups Rolled Oats
- 1/2 cup Rolled Oats separated
- 2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Raw Cane Sugar
- 1 cup Milk
- 1 whole Banana
- 1/4 cup Golden Raisins
Directions:
- Preheat your oven to 375 degrees.
- In a blender put 2 cups of rolled outs in and blend for about 15 seconds until it turns into oat flour. Pour into a bowl and add in your sugar, baking powder, cinnamon and nutmeg. Whisk together.
- In the same blender combine your milk and banana, and blend until smooth.
- Fold together your dry mixture with your milk mixture until just combined. Add in your remaining oats and raisins and mix until just combined.
- Fill your mini cake tins 2/3 of the way and bake for 8 minutes or until a tester comes out clean. If you’re making these full muffin size, they’ll take 10-15 minutes to bake.
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