ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Muffin pan

Misc.

Does anyone know where I can buy the muffin pan to make the bigger size muffins?

MsgID: 113002
Shared by: Debbie
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Muffin pan
  Debbie
2 RE: Muffin pan
  Stella
3 Oops!
  Stella
4 Debbie: try the King Arthur site for
  kt/mn
5 At Walmart
  Sandy R.
6 Any discount dept. store should have -
  juneMA
ADVERTISEMENT
Random Recipes
  • Tomato Curd
  • This is a real delicacy for spreading on toast, hot muccins, cornsticks or as a sauce for fish or meat. TOMATO CURD 2 Tbsp. butter 2/3 cup sugar 2 eggs and 1 egg yolk 1/2 cup tomato puree Grated rind of 1 lemon Grat...
  • Warm Olivada (Warm Crushed Olives)
  • WARM OLIVADA (WARM CRUSHED OLIVES) Make the paste in a mortar or on the work surface rather than in a food processor, to produce a coarser texture that leaves the flavors of the mixed black and green olives distinct. ...
  • Backyard-Baked Spicy New Potatoes
  • BACKYARD-BAKED SPICY NEW POTATOES 2 1/2 pounds new potatoes,* washed and cut into bite-size chunks 2 tablespoons olive oil, divided use 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon...
  • Bacon, Lettuce and Tomato Wraps
  • BACON, LETTUCE AND TOMATO WRAPS 1 1/2 lb. thick-sliced peppered bacon 6 (10-inch) flour tortillas 6 tablespoons mayonnaise or salad dressing 1 (10 oz.) bag shredded (iceberg) lettuce 3 large tomatoes, seeded and chopp...
  • Egg and Bean Burritos
  • EGG AND BEAN BURRITOS 3/4 cup salsa, divided use 1 1/2 cups refried beans 1 (4 oz.) can green chiles 4 large eggs 4 large egg whites 1 teaspoon cornstarch 1/3 cup chopped fresh cilantro FOR...
  • Corn Fondue (casserole using bread) (blender)
  • CORN FONDUE 4 slices white bread 1 cup milk Small piece green bell pepper 1/4 small onion 2 eggs 3/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 1 1/2 cups cooked or canned whole kernel corn,...
ADVERTISEMENT
  • Easy Manhattan-Style Clam Chowder
  • EASY MANHATTAN-STYLE CLAM CHOWDER Source: Skinny Soups by Ruth Glick and Nancy Baggett Servings: 5 or 6 2 teaspoons non-diet, tub-style margarine, or butter 1 large onion, finely chopped 1 small clove garlic, minced...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Muffin pan
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!