Ummmm, sounds yummy Ken! I will give it a whirl soon! Nanahanna

I've answered this before. Someone gave me the muffin pan--I've tried it and here are my results: Doesn't brown, doesn't crisp--who wants a muffin with no crust? Too floppy--and the manufacturer says NOT to put them on a cookie tray when baking. So they're very dangerous to pick up--especially when hot. They stick--worse than any metal pan I've ever had. BUT the manufacturer recommends NOT ever using any grease or spray on them, and warns that you should never use a knife on them. I lost fully 1/2 of each muffin because they stuck to the pan. Off Flavor--some people are sensitive to this, some aren't--but some folks find their baked goods have a silicone taste (my muffins had that rubbery taste you get when you lick the rubber scraper after making a cake). Here's the good news. I found that if I line my silicone muffin cups with muffin papers, I can use them to bake mini-cheesecakes in the microwave (4-5 minutes for 6 mini cheesecakes). So they're not a total loss, I guess.

anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Well, I wondered because the bottom is removable, and I have visions of the batter leaking through. The recipe I wanted to use is on the thin side, so I didn't know how well this would work. I'd prefer to not have a mess, especially the first time out, as unfortunately, I can see this too well in my mind's eye. It is advertised as a cheesecake pan, which typically has a crust. You know, I bought some very thin drinking glasses, and saw my dh breaking them the first time he picked one up. I told him not to touch them, and he ended up breaking a glass out of the cabinet anyway. That stuff about ''visualizing'' is powerful stuff! Which makes me wonder if I need to use a batter that is thicker, like brownies or a coffeecake?