Baking With Confidence
From chihuahua 18 years ago
- 12 minutes to make
- Serves 12
I made muffins this morning and although they were delicious, they stuck to the paper liners! This has never happened before. Most of you probably already know what went wrong. I didn't, so I decided to "trouble shoot" and learned my muffin mix didn't have enough fat! Read more I skimped just a little thinking I was saving on calories. I hope some of you find these helpful hints handy. Betty Crocker's Best Of Baking. See less
Ingredients
- Perfect Muffins Are: shopping list
- Golden brown. shopping list
- Slighty rounded with bumpy tops. shopping list
- Tender and light. shopping list
- Even textured with medium, round holes. shopping list
- Moist inside. shopping list
- Easy to remove from the pan. shopping list
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
The Rating
Reviewed by 12 people-
good info
cholena
in Food World loved it
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very useful, thanks!
magali777
in Mexico loved it
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great post... a five in my book !!
peetabear
in mid-hudson valley loved it
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