• Because canola oil has a very mild taste, it is ideal for baking muffins. Also noteworthy: of all oils, it has the least amount of saturated fat. When vegetable oil is called for in muffin recipes, you can substitute canola oil.

• If brown sugar is lumpy when combining with dry ingredients, pass through a sieve or crumble with fingertips.

• Grease muffin cups with butter or oil using a pastry brush or spray with vegetable oil or line with paper liners, available in the baking section of the supermarket.

• When the batter does not fill all the muffin cups in a pan, pour about 1 inch (2.5 cm) water into empty cups to prevent them from burning.

• Let baked muffins cool in pan for about five minutes. This allows the still-hot and delicate structure to firm up before being transferred to racks.

• Run a blunt knife around edge of muffins to loosen before lifting out of pan. Serve immediately or remove to racks and let cool.

• Muffins can be stored in freezer for up to two weeks. To freeze, let cool completely before wrapping individually in plastic wrap and enclosing in airtight freezer bag or freezer container.

• To warm a muffin straight from the freezer, microwave at high for about 20 seconds.

Read more:
• How to bake bread: Essential tips
• Easy pie crust: Tips for baking perfect pies

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