Post by Baking_Bud on Feb 20, 2003 19:54:14 GMT -6
If you find that you have empty cups in your pan and you've already greased them, fill them half full with water. It keeps the grease from burning and all the cups will bake more evenly.
When your muffins are done, take them out of the muffin pan immediately so that they don't get soggy. If you need to, loosen them with a table knife, then lift them out.
If a recipe has you leave the muffins in the pan for a few minutes after baking, those muffins are more fragile and need to set up a bit so you can remove them easily.
Use shiny muffin pans for golden and tender muffin crusts.
For nicely shaped muffins with rounded tops and no edges with those funny ledges, most recipes have you grease only the bottoms of the muffin cups.
The batter should be lumpy after you stir the dry ingredients into the wet ingredients. If you mix the batter too much, muffins can be tough with "peaked" tops and holes or tunnels inside.
When your muffins are done, take them out of the muffin pan immediately so that they don't get soggy. If you need to, loosen them with a table knife, then lift them out.
If a recipe has you leave the muffins in the pan for a few minutes after baking, those muffins are more fragile and need to set up a bit so you can remove them easily.
Use shiny muffin pans for golden and tender muffin crusts.
For nicely shaped muffins with rounded tops and no edges with those funny ledges, most recipes have you grease only the bottoms of the muffin cups.
The batter should be lumpy after you stir the dry ingredients into the wet ingredients. If you mix the batter too much, muffins can be tough with "peaked" tops and holes or tunnels inside.