I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins.
I was wondering what would be the most appropriate material for a muffin mold to avoid this situation. I'd be ready to pay the price for a pan that would last significantly longer... Bug which one should I choose?
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times). I have at my disposal: 10 cm tartalette forms, nonstick, made from some very thin sheet metal, probably steel 6 cm silicone muffin cups 6 cm muffin pan paper liners. I have made muffins in them, stacked in twos on a rack. The muffins flow much wider than when contained in a pan, but are still not too flat. plain porcelain tea cups Which alternative will work best, and why?
/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry Cheesecakes). But the recipe I plan on making (a modification of White-Chocolate Raspberry Cheesecake) has a cook time of 55 minutes (in a normal spring-form). So, what I was thinking is to only bake for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What
I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work in a larger 6 large muffin tin? I tried this once before with corn bread muffins and they never seemed to be able to bake all the way though. Ideally I would like to try this with some other cupcake / muffin recipes I have too. So what's the secret? Less liquid? More Egg? My underused large muffin tin needs to know.
In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a pinch of salt add to the bowl of chocolate?
it is a #16. As far as I can tell that is how many scoops per quart and it is a professional tool. Is that what I should be looking for? I don't want to disappoint my giftee, and I also don't want...I've been asked to get someone a muffin scoop as a gift. It was described to me as a 1/4 cup to 1/3 cup sized cookie scoop. I'm extremely confused by this request, as cookies and muffins... I'm not sure I can easily visualize the same thing happening. I also had trouble finding a muffin scoop when I searched for it. There are about 5 logical links on the front page of google, including
Today I tried to cook my favourite Raspberry and White Chocolate muffins using a recipe I found on BBC Good Food. However after cooking them for the set amount of time and removing them from the muffin tray I found that when I tried to peel away the paper cases (from the muffin) the muffin stuck to the case. The mixture itself was cooked but for some reason it stuck to the paper cases, this is also odd because I've done this recipe before and it worked fine. I've tried to think of any factors that may have changed when cooking for a second time and all I can think
have a large stone (so good to go on thin crust), so I am looking to round out my options. Is there an alternate material or pan combination that works as well as cast-iron but might be lighter...So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called for. For deep-dish should I bother with spending forty dollars on a black steel 2-inch high 12" pan (that would only be used for pizza basically), or would I be better served to pay half as much for a two
So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be. The problem: They don't rise like I want them to do. This how I want them to look: And this how they look like (not my picture, but identically): I already found this: Why don't my muffins rise and develop tops properly? The accepted answer has many great hints, but I truly don't believe any of these points target my problem. I thought that I maybe didn't fill the forms enough, but the recipe is for 12 muffins and I made
I use this silicone muffin pan to cook things in the oven. It's supposed to be non-stick, but actually food sticks to it quite a lot. Often I can just scrape dried food off with my fingers, but it's gradually building up brown stains and crusts that I can't remove even by scrubbing hard with a scourer. Is there some kind of trick to make it spotlessly clean again?