Contributed by: NAPSA
Taking Guesswork Out Of Baking (NAPSA) - Baking is an exact science. Precise ingredients, batter amounts, dough placement, oven temperatures and baking times all factor into the equation-along with the bakeware itself, with gauge, color and finish each contributing to good, better or best results.
With muffin pans, the guides show precisely how much batter to spoon into each cup. Cookie sheets have cookie targets, resembling bull's-eyes, measuring how much dough to use and where to place it so cookies come out evenly sized and spaced just right so they never stick together.
The round, square and oblong cake and loaf pans have fill lines for batter amounts, ensuring that cake layers are even. Stamped around the edges of Precisionware pans are portion guides to help measure serving sizes and calculate the number of pieces in a cake, so no one is shortchanged.
Precisionware is crafted of professional-weight steel with gray nonstick for easy release and effortless cleanups.
Here is a recipe that work wonderfully with Baker's Secret Precisionware.
Preheat oven to 400 F.
In a large bowl, combine flour, oats, brown sugar, baking powder, cinnamon, salt and mix well. In a small bowl, combine milk, oil, egg whites and blend well and add to dry ingredients and stir until moistened.
Stir in carrot and zucchini until blended. Spoon batter into greased Baker's Secret Precisionware muffin cups to the fill line. Bake 16-21 minutes, or until golden brown or until a toothpick inserted comes out clean. Let cool, remove from pan and serve warm or cool.
Serving Size: Makes 12 Servings
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