I found the following information.
I think it is useful for filling muffin tins.
Whether you are filling a tin for mini-muffins, standard-sized muffins
or jumbo cupcakes, pouring batter from the bowl can be a mess since
each compartment takes just a small amount of batter. At the same time,
avoiding the drips and drops around the edges of the muffin pan is
important, since drips tend to burn. To avoid a mess and facilitate
evenly baked goods by portioning similar amounts of batter into all
cups, use a spring-handled ice-cream scoop. This technique has been
used for decades by experienced home bakers, and is also endorsed by
the Betty Crocker Company website, and is commonly used for baking
demonstrations on The Martha Stewart Show.
Filling the Muffin Tin
According to the Betty Crocker Company, Ice Cream Scoops marked with a
No. 20 or 24 can get most standard-size muffin cups about 3/4 full. A
standard muffin tin is the type 2-3/4" wide with a 1/2 cup capacity (4 oz.).
Recipes typically instruct bakers to fill a standard-size muffin pan
1/2, 3/4 or 2/3 full, depending on how high the batter is expected to
rise upon baking. Place a paper liner in each muffin cup or lightly
grease or spray it as directed by the recipe. Hold the ice cream scoop
in one hand, and dip it into the batter bowl, scooping batter into it.
Scrape the bottom of the scoop off on the rim of the batter bowl as you
lift the scoop over it toward the muffin pan to avoid dripping excess
batter from the outside of the scoop. Lift the ice cream scoop directly
over the muffin cup opening, lowering it as far as possible. Turn the
ice cream scoop upside down, allowing the batter to pour out in a thin
stream. Press the lever on the ice cream scoop to release the batter if
necessary -- a thicker muffin batter may stick, whereas a thin cupcake
batter will probably pour out easily.
Mini-Muffin and Jumbo-Muffin Tins
Mini-muffin pans are popular for making mini brownies, tiny tea-party
sized cakes, and appetizer-sized tarts. Typically mini-muffin cup
openings are only 1 3/4 inches wide, and an even bigger mess to fill,
holding only 2 tbsp. (1 oz.) of batter. If you find the ice cream scoop
is too big, use a melon baller instead; a melon baller also has a
handle release mechanism like an ice cream scoop, but is a bit smaller.
Or simply substitute a 1/8 or 1/4-cup liquid measuring cup, directing
the batter toward the pouring spout dimple so the batter falls in a
thin stream. A jumbo-muffin tin, which measures 3 3/4 inches across,
should be easy to fill using the standard-sized ice cream scoop.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
