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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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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. Ingredients:
perfect muffins are |
golden brown. |
slighty rounded with bumpy tops. |
tender and light. |
even textured with medium, round holes. |
moist inside. |
easy to remove from the pan. |
Directions:
1. Problem: Possible Cause:
2. Pale Muffins- Oven too cool
3. Peaked and smooth tops- Too much mixing
4. Tough and heavy- Too much flour & too much mixing
5. Uneven texture with long
6. holes and tunnels- Too much mixing
7. Dry- Too much flour, oven too hot and baked too long
8. Sticks to pan or
9. paper liners- Not enough fat
10. Dark crust but
11. center not done- Muffin pan was dull or dark and
12. oven too hot
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