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    « Canning Barbecue Sauce | Main | Baking and Freezing Cookies »

    Apr 30, 2007


    I just used my pan for the first time.
    I used a martha white mix (standard 1/2 recipe yield). I used a standard ice cream scoop to measure 1/4 cup per muffin, the same amount as a regular muffin cup. In a well pre-heated oven, it took the lower suggested time to bake the muffins, ~10 minutes @ 425 degreees.
    The muffins came out great but there was a very thin brown edge around the tops. This is something I like because of the added crunch, but not everyone does. When spraying the pan I used bakers secret spray with flour . . . that most likely caused the darker ring. You may want to try regular spray, without the flour, when preparing the pans to get rid of it. Or possibly turn the temp down a little and go for the suggested times like any other muffin.

    How much batter do you put into the muffin top pan?

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