Portioning Batter for Blueberry Muffins

Portioning Batter for Blueberry Muffins
Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to take a few minutes to show you how to make blueberry muffins that taste better than the ones that you get out of the box at the grocery store. We're just going to take our little muffin things, and drop them right into our pan. These are weird, these are Halloween ones I had left over. Don't worry..oh, these are Valentine's Day, look at that. I got a pink one. This must also be a Valentine's Day one. This is seven; that should be just fine for now. I think I have some Sponge Bob ones I can fill those up with, but I'm not going to bother. I'm just going to grab a spoon. Actually, I'm going to grab two spoons; one for the topping, and one for the batter. Let me get a hold of my batter here. Because this stuff doesn't pour out very well at all, I'm going to scoop out. One spoonful goes into each cup, one heaping spoonful, I might add. This is your moment of zen, me putting the cupcake batter in the little cupcake cups. We're having a problem. Houston we have a situation; there we go, that kind of works. That one got a little stretched out in the process; we'll add a little more to it. If you don't like your batter to be this hard to work with, you could always throw a little more milk into it, loosen it up some. I did it again, I need to watch myself. We're just going to finish getting our batter into these little tiny cups, and try not to make too much of a mess. Now we're going to move on, and put our crumble topping on top of these, and get int the oven.