Non Stick Copper Muffin Pan - 12 Cup Muffin Pan

This Copper Muffin Pan is oven safe up to 425 degrees, it's easy to clean, dishwasher safe, non stick, and measures 13.8'' x 10.4'' x 1.2''. Because this muffin pan has a non-stick coating, no oil or butter is needed, which means you can make healthier and tastier treats! Check out this summer-time fun berry muffin recipe in your new Copper Muffin Pan. Ingredients: 1 Cup Cassava Flour 1 Cup Bleached Almond Flour1/2 Cup Potato Starch 1/2 Tsp. Himalayan Pink Salt1 Tsp. Baking Soda1/2 Cup Tin Star Cultured Ghee1/2 Cup Coconut Sugar1/4 Cup Pure Maple Syrup 3 Whole Eggs2 Tsp. Vanilla Extract1/2 Cup Almond Milk1 Cup Blueberries1 Cup Organic Raspberries Directions:1. Preheat your oven to 350 degrees F2. In a large mixing bowl, whisk together the cassava flour, almond flour, potato starch, salt, baking soda, and coconut sugar. 3. Melt the ghee over low heat. 4. In a small mixing bowl, combine the maple syrup, eggs, vanilla extract, and almond milk. Whisk until smooth. 5. Add the wet ingredients to the dry ingredients, and stir to combine. 6. Add the melted ghee, and stir until smooth. 7. Fold in the berries. 8. Scoop batter into paper-lined muffin tins using an ice cream scoop. 9. Bake for 35 minutes, or until they pass the toothpick test.