Miracle Pan Release is a bakers best friend! It really works! Your baked goodies slide right out of the pan! However, every single recipe that I’ve found online has both vegetable shortening AND vegetable oil in it and we cut those fats out of our family’s diet a couple of years ago. Anyway, I decided that I’d try to see if it still works when you swap the ingredients for healthier ones, and guess what???
*Hey there, thanks for stopping by my website. This article is super old, so it has been archived as I no longer update it…so proceed if you wish…but it is definitely not my best work. Please stop by my home page, here, and see some of my better content. Thanks! ~Sarah*
½ C Salted Butter (melted)
½ C Whole Wheat Flour (finely ground)
½ C Extra Virgin Olive Oil
Mix these 3 ingredients together and store in an air-tight container. I refrigerate it and then just let it sit on the counter so it is room temperature before I use it. Obviously, since this recipe calls for equal amounts of ingredients, you can alter it to make as much or as little as you’d like.
I’m going to show you how I do it, just as an example:
Then, I add the Whole Wheat Flour.
Add a BPA-Free Plastic Jar Lid
and put it in the fridge.
When ready to use it, I let it sit out until it reaches room temp (mix well) and then I just use my (clean) fingers to spread it into the pan…I really need to get a nice basting brush… but fingers work in the meantime. Make sure to apply generously (slather that pan).
See how well it works!!! It’s so awesome!