muffins, just like the ones at cafes, nice big decent sized ones that don't sink - is there a trick?
petal1955,
Nov 27, 8:25pm
x1
Use Texan Muffin tins and line tem with a square of baking paper the secret is not to OVERMIX them they become tough.
babytears,
Nov 27, 8:31pm
x1
Thanks, I was thinking about lining the tin
dilligaf_dah,
Nov 27, 9:55pm
x1
pre heat the oven slightly hotter than the recipe says most receipes say 180 degree but pre heat to 200 then when you put the muffins in turn down to 180 stops them sagging in the middle (when you open the oven the heat comes out so it slightly lowers the heat hence hotter to heat. then right temp when stating the baking.Some people leave iot hot for the first 5 minutes.
babytears,
Nov 27, 11:04pm
x1
Thanks ... great tip!!!
kob,
Sep 12, 7:13pm
x1
dont over mix the batter you want it so it is not all combined properly, if it looks starnge and you feel the nned to get your beater out dont thats howamuffin batter is meant to be lumpy and rustic makes the best muffin
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