Honey and molasses can stubbornly stick to a measuring cup making exact measurement for recipes almost impossible, with a mess to clean up. I have discovered some tricks that make measuring and removal of these ingredients a cinch.

First of all, due to the viscous nature of these ingredients, I measure them in small individual cups (1/4 cup, 1/3 cup, 1/2 cup, etc.) usually meant for solid ingredients only. To easily remove honey or molasses from one of these cups, I pour a small amount of oil into the cup first, then I pour all the oil out of the cup back into its original bottle. Now I completely fill the measuring cup with honey or molasses. When I invert the cup over my mixing bowl, all the honey or molasses falls right out! None is left behind. If I tiny bit of honey or molasses is lazy, I just gently coax it out of the cup with my finger. Any bit of extra oil that may be left on the honey or molasses will not affect the recipe unless it is critical (as when beating up egg whites) that there be no fat whatsoever in the mixing bowl.