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Muffins and "Tulips" to Celebrate Spring
Tulip papers-I used parchment paper cut into 6-inch squares for these regular-size muffins. I folded each one twice, diagonally from corner to corner to show me the center. Then I centered and formed them over a small can of tomato paste (a small juice glass would work as well) sliding my hand down the side of the can to “pleat” the paper to conform to the size of the can.   For jumbo-size muffins, 7-inch squares of parchment work perfectly when formed over a regular size can, like a can of soup.  I also have a mini-muffin pan. Yes, I made tiny tulip papers for it: 3 1/2-inch squares of parchment formed over a an upside-down prescription bottle.
Ingredients
  • subheading: Muffins:
  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • subheading: Crumb Topping:
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon
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