Let’s talk measuring spoons.
First. they need to be durable. I want a product that can last. I mean, I practically bake every single day. Or cook. So you can rest assured I have used them a lot.
Second. They need to be easy to use. Having them bundled together with a ring, I’m always messing with the rest to get the the ones I’m NOT using out of my way. You know what I mean. These measuring spoons nestle into each other and are easy to separate.
Third. Dishwasher safe. I don’t need any more kitchen tools that need to be washed by hand! Can I get an amen!!! I wash them on the top rack of my dishwasher for easy clean up.
And a bonus. The have a magnet to keep them together! So they won’t get lost in your drawer.
I think I found what we can all get behind. THEY ARE ON SALE NOW!!! Regular $25.
SO for under $25, they are budge friendly. Here’s a LINK to get your very own set! Or go to my Instagram @reasonstobake to enter to win a set for yourself! All the details are on Instagram. 2 LUCKY Winners will be announced on Wednesday, March 6, 2019.
Let ‘s just say that I am so happy to have tested and tested these measuring spoons. In fact, I can say with my whole heart that they are great! And every baker, and cook alike could benefit from having them as part of their kitchen tools collection.
I made this great new Chocolate Zucchini Muffin recipe….. after getting these amazing measuring spoons. Here’s the recipe below. It’s so easy, using my favorite chocolate gluten free cake mix too. BONUS! Ingredients and preparation are easy. #bakingmadeeasy #ilovetobake
Chocolate Zucchini Muffins
1 box Krusteauz Chocolate Gluten Free Cake Mix, powder only
2 tbsp. chia seeds
2 tbsp. flax seeds
2 tbsp. dark cocoa
2 medium zucchini, grated
2 cups almond vanilla milk or regular milk
1 tsp. kosher salt
1/2 cup coconut or olive oil
1 tbsp. ground cinnamon
1 cup dark chocolate chips
Preheat your oven to 350 degrees.
Place your muffin liners into your tin. This recipe makes 24 -30 muffins. Gently combine all the ingredients above, folding the batter together until it’s just incorporated. I don’t necessarily like to use my mixer, as I don’t want to over mix this batter.
Using a 1/4 cup cookie scoop, scoop the batter into the paper muffin cups, and repeat until all the muffin tins are used. This recipe will make 24-30 muffins. Bake for 15- 17 minutes until the cake springs back when lightly touched.
Remove the cooked muffins from the oven, and cool slightly on a wire rack, and enjoy. Be sure to hide some for later. As I had little fingers grabbing at them today while I was taking some pictures. (see below)
Be sure to enter my giveaway! Thanks for playing along. I’m so happy I could share another great kitchen find with you. It’s gonna be so great!