Line the pan(s) with paper or foil liners; coat the liners with cooking spray. (For savory muffins, dust with flour after spraying.)
Fill each liner 2/3 to 3/4 full with batter and bake at 350 degrees F until a toothpick comes out clean.
A Tasty Cocktail of Roasted Shrimp
For the shrimp:
2 pounds (12 to 15-count) shrimp *2 Tbs of mayonnaise
½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
*NOTE: The 20-25 count shrimp will take about 6 minutes: 16-20 count will roast for 8 minutes, (since it continues to cook on the pan when you pull it out of the oven)and JUMBO shrimp will also cook for 8 minutes.
For the sauce:
½ cup chili sauce*
½ cup ketchup*
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice and the zest of that lemon.
½ teaspoon Worcestershire sauce
* vary the proportions of these depending on how hot Your Master likes!
1 (14½ ounce) can diced tomatoes, drained
½ cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
½ teaspoon kosher salt
1 tablespoon canola oil
Preheat the oven to 400 degrees F.
Peel and de-vein the shrimp. Use a pair of heavy kitchen scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Then the black vein will come out easily with a little bit of practice.