Add a whimsical twist to a store-bought muffin mix by making your muffins in mini flower pots. Take a cue from Martha Stewart and top each flower pot with chocolate icing, rock shaped candies and sprigs of mint to mimic fledgling plants for a fun but sophisticated dessert. If you are serving children who aren't particularly concerned with sophistication, opt for a topping of icing, crushed sandwich cookies and colourful gummy worms.
- Skill level:
Things you need
- Muffin mix
- Large mixing bowl
- Mini flower pots
- Soapy water
- Baking tray
- Parchment paper
- Non-stick cooking spray
Prepare the muffin mix batter in a large mixing bowl according to the package directions.
Wash the mini flower pots thoroughly in soapy water and rinse away all of the soap. Place the mini flower pots upside down on a towel to dry.
Place the mini flower pots on a flat baking tray.
Cut a square of parchment paper or aluminium foil and press it into the bottom of each mini flower pot. This will cover the hole in the bottom of the flower pot and prevent the muffin batter from leaking.
Spray the inside of each mini flower pot generously with non-stick cooking spray. Another option is to brush vegetable oil onto the inside of each flower pot with a clean pastry brush.
Fill each mini flower pot approximately 2/3 full with your prepared muffin batter.
Bake the filled mini flower pots using the baking temperature indicated on the box of muffin mix. The mini flower pots will take slightly longer to bake than regular muffins due to their size.
Tips and warnings
- Use only unglazed and untreated mini flower pots. Some flower pots may be covered with a glaze that is not food safe and these items should not be used for baking.
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