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It will get all watery when thawed. Add enough more pancake flour to it to bring it back to the proper consistency and you should be fine.
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∙ 16y ago
Wiki User
∙ 15y agoYes , reheat at 200-225 for 7 mins Yes , reheat at 200-225 for 7 mins
Wiki User
∙ 12y agoYes, thaw to room temp, re-activate rise with some baking soda.
Wiki User
∙ 10y agoAs long as something hasn't been stored in the fridge for too long, you can definitely use it. A good idea is to check the pudding for mold or discoloration before you eat it.
Wiki User
∙ 11y agoYes, muffin batter is a liquid so it can be physically frozen.
Wiki User
∙ 12y agoDefinitely. Be sure to defrost it all the way before baking.
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What is a blue muffin?
It's probably a blueberry muffin. It might also be a plain muffin with blue food coloring added to the cake batter and / or the frosting.
How many tablespoons are in a muffin scoop?
Muffin scoops vary in sizes. You ideally want to add about 4 tablespoons or a quarter cup of muffin batter to a standard size muffin tin.
How do you add blueberries to box muffin mix?
You put them in the mix after you mixed the batter.
Who was the person that created the muffin?
It was invented in early 1900's by Beatrice Muffin when she put too much cake batter in her cake pan. while baking, it overflowed on one side and plopped a large lump of batter on the over floor. It baked there and Beatrice got the idea from that. Of course, she had no alternative but to name it a Muffin
How do you keep the the blueberries from sinking to the bottom in a muffin?
If the blueberries are sinking to the bottom, then the batter may be too thin. A thicker batter will hold the blueberries in place. Another thing you can do it cut the blue berries in half, so that the pieces are smaller and will not sink as much. Or, pour the plain muffin batter into the muffin tin and then sprinkle the blueberries on top. That way, some sink while baking but others will stay nearer to the top as the batter begin to cook and solidify.
How does muffin batter turn from liquid to solid?
Ive actually sort of witnessed it. when it gets hard that usually means that it is drying out. take a liquid muffin batter and let it dry feel it the next day there is an experiment for you:) and the longer you let it sit the harder it will get.
True or false beating muffin batter produces light ans fluffy muffins?
True.
What chemical reaction causes bubbles to form in a muffin?
Sodium bicarbonate reacts with an acid (normally tartaric acid, from cream of tartar) to produce carbon dioxide. The muffin batter traps the CO2 within itself so it won't escape, and you have bubbles in your muffin.
If you made a batch of muffin that came out of the oven with strange knobby shapes what would you expect to be the reason?
The result of the strange muffin shape could have been a case of overmixing. Overmixing the muffin batter also causes toughness in the baked muffin, as well as long, elongated holes inside of them. This condition of holes is called tunneling. I hope this helps.
What do you do if your muffins are not fully cooked?
If you are making muffins and you run out of batter before you fill all your muffin cups, add a couple of tablespoons of water to the empty cups. You can warp the muffin tin if you bake it with some of the cups empty. Most recipes make a dozen muffins, but on occasion I too have more muffin cups then I have batter for. By using my method of adding water to the empty cups, I have never warped a pan.
Can you make muffin batter into cookies?
When you use cake batter, the cookies spread out farther so you have to leave lots of room between them. They would have a cake-like texture.
How deep to fill muffin mold or case?
Roughly level with the top - perhaps a little lower. If you overfill the muffin pans the batter can flow over when rising and stick to the muffin next to it, or run down the side if you are using individual muffin pans. besides - if you don't overfill them you'll get more muffins. About a rounded tablespoon of mixture is enough unless you are making gigantic muffins.
