ADVERTISEMENT
Tips for Big Muffins
recipelink.com Chat Room Recipe Swap - 2001-09-08
Posted to rec.food.baking by Brian
We make muffins everyday at my bakery, The Bread Shop in Virginia Beach VA.
Start at a high temp and drop to a lower temp. Set your oven to 375, bake your muffins for 10 minutes at this temp and then drop the oven temp down to 330 to 335 until just done. The high temp gets the pop and the low temp keeps the color light at the end of the bake.
Baking powder is the next thing - keep it around 2 tsp. for every 3 cups of flour. Thats is a high amount, try it down at 1 1/2 tsp for every 3 cups after that. It depends on how heavy your muffins are.
recipelink.com Chat Room Recipe Swap - 2001-09-08
Posted to rec.food.baking by Brian
We make muffins everyday at my bakery, The Bread Shop in Virginia Beach VA.
Start at a high temp and drop to a lower temp. Set your oven to 375, bake your muffins for 10 minutes at this temp and then drop the oven temp down to 330 to 335 until just done. The high temp gets the pop and the low temp keeps the color light at the end of the bake.
Baking powder is the next thing - keep it around 2 tsp. for every 3 cups of flour. Thats is a high amount, try it down at 1 1/2 tsp for every 3 cups after that. It depends on how heavy your muffins are.
MsgID: 316126
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-08
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-08
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (23)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Rice Muffins from 1901
- Low Fat Apple Muffins (using whole wheat flour and oats, food processor)
- Kona Island Banana Bread - Not the recipe but very moist and dark (Tried/True)
- Sour Cream Coffeecake Muffins
- Cherry Bread (using maraschino cherries) (1956)
- Brown Soda Bread (using whole wheat flour, wheat germ and bran, no yeast)
- Peanutty Chocolate Chip Banana Bread (food processor)
- McFarlain's Honey Corn Bread
- Starbuck's Lowfat Blueberry Muffins
- Coconut and Macadamia Nut Banana Bread - Not the one
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!