Preparation:
* Muffin cups sizes may vary depending on the manufacturer. Test muffins for doneness with the toothpick test. * If you windup with a few empty cups, fill them with water to keep the heat evenly distibuted and prevent cups from scorching. * Filling the cups is a breeze if you use a spring action ice cream scoop to transfer the batter * Check the position of the oven racks before turning it on. Muffins bake best on the middle rack. * A warm muffin tastes better than a cold one. To reheat wrap in foil and bake at 300 for about 10 min. * If reheating in a microwave, do it briefly.. to long and they get tough. * Muffins freeze beautifully. Pop them into a ziplock bag and use within a month. Thaw at room temp and reheat as above. |
