As a hypoglycemic, I spend a lot of time preparing foods in the kitchen. This series will go through some useful tools that I use in ways you may or may not of thought of.
Useful tool: Ice cream scoop
Obviously (and sadly), I’m not using the ice cream scoop for ice cream. Instead, I’ve found this to be a really helpful tool when I’m portioning thick batters. It also is convenient way to try to keep all of my muffins, cookies, etc. about the same size.
For example, these High-Fiber Blueberry Bran Muffins are great, but the dough is incredibly thick and sticky. You can’t just pour it into the muffin pan. It’s got to be done some other manual way. So, I use non-stick spray to spray the ice cream scoop and then use that to scoop the batter into the muffin pan. It is much easier and a lot less messy.