Ingredients

How to make it

  • Problem: Possible Cause:
  • Pale Muffins---- Oven too cool
  • Peaked and smooth tops----- Too much mixing
  • Tough and heavy----- Too much flour & too much mixing
  • Uneven texture with long
  • holes and tunnels----- Too much mixing
  • Dry----- Too much flour, oven too hot and baked too long
  • Sticks to pan or
  • paper liners----- Not enough fat
  • Dark crust but
  • center not done----- Muffin pan was dull or dark and
  • oven too hot

Reviews & Comments 19

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    " It was excellent "
    fizzle3nat ate it and said...
    Great post! I also have the Betty Crocker Best of Baking cookbook and I love it. There's a lot of great tips and suggestions in it, not to mention a lot of great recipes (I posted the recipe for Cinnamon Biscuit Fans on my page). My solution has always been to make muffins with the fat it says in the recipe, but then I just don't make them very often to compensate - tee hee! Thanks for sharing!
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    " It was excellent "
    grandmacooks ate it and said...
    Thanks for the information! As long as I've been cooking, I've just learned so much from recipe sites in the last few years! Sometimes I don't try a lot of recipes because of my picky eaters, even ones I'd like, but I learn so much, and that's great that we can share tips and information.
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  • danadooley 18 years ago
    Very good to know. Thanks for sharing chichi!
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  • poohbearlovesheavymetal 18 years ago
    Great info. I love finding out the whys and how-tos almost as much as the actual cooking. Which is why Alton Brown is my favorite on the food network!
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    " It was excellent "
    cholena ate it and said...
    good info
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    " It was excellent "
    peetabear ate it and said...
    great post... a five in my book !!
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  • wynnebaer 18 years ago
    Thanks for thinking of us....:)
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  • midgelet 18 years ago
    Thanks for sharing info- nice for folks to know
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    " It was excellent "
    magali777 ate it and said...
    very useful, thanks!
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  • justjakesmom 18 years ago
    Thanks for the pointers.
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  • inmaculada 18 years ago
    Thanks for the interesting information on muffins. I use to make some batches a week and sometimes, when trying new recipes, they don“t come out the correct way. This will be very handy. Thanks again.
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  • marielaf 18 years ago
    I use the foil cupcake liners instead of paper--the additional cost is minimal and muffins just slide right out of them. Good for making individual meatloaf servings too. Great idea for a post!
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    " It was excellent "
    jett2whit ate it and said...
    excellent info to have! Jett
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    " It was excellent "
    bluewaterandsand ate it and said...
    This has happened to m so Thank you for this info.
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    " It was excellent "
    minitindel ate it and said...
    You know i was just looking at these hints last night they had one for for cakes ;muffins ;cookies quick breads and breads;etc...great post
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    " It was excellent "
    ambus ate it and said...
    Great poat.I'm sure they will be helpful.Thanks for sharing.
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    " It was excellent "
    kathye ate it and said...
    Thanks for the info. I have printed this out to keep in my pantry. Great ideas!
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  • turlak 18 years ago
    I skimp on the fat in a lot of muffins that I make, leaving out the oil and replacing it w/ n-sugar-added applesauce - then I just use some flour spray (like Pam for baking) and I don't use paper liners. Hope that helps!
    ~Dawn
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    " It was excellent "
    ruskingirl ate it and said...
    Hey GF, thanks for doing the research and passing it along. It is always interesting to find out what could happen when we change a recipe. I have had blunders as well as great successes. Great post!
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