it usually takes 5-7 minutes less, so if you had a box cake and it only had directions for a full size cupcake, this is what you would subtract.
No sooner or more than regular milk.
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
No they aren't really nonstick. Grease your muffin cups!
One muffin said, "Flippin eck, its hot in here."The other muffin looked across to baking tray and said "WOW! a talking muffin!"
yes
egg, flour,oil,chocolate
you can use squashed banana as a flavoring muffin.
the baking powder! when it reacts with the liquids, it expands and in almost every muffin recipie, there is baking powder
Usually it just serves as the molder and the means of which you can hold the muffin when you eat it. It also prevents the batter to stick to the muffin molder. It also affects the look of the muffin.
in the muffin method you include the fat with the liquids , in the biscuit method you cut the fat (cold) into the dry ingredients. Also, in the biscuit method, you have to knead the dough, roll it and cut it
in the muffin method you include the fat with the liquids , in the biscuit method you cut the fat (cold) into the dry ingredients. Also, in the biscuit method, you have to knead the dough, roll it and cut it
No, they are not interchangeable. I am not sure about the rising each would produce, but the taste would definitely be different.