eggs make the muffins coagulate
yes
yes you can
Yes, when making muffins it is necessary to add the amount of liquid stated in the recipe. However, water or skim milk may be used in place of cream or whole milk.
If you're lactose intolerant, it would affect you.
Muffins can be made by using water in place of the milk. The results might be somewhat less tender than when made with milk, but will not have any additional fat.
Adding extra milk to muffins can result in a wetter batter, leading to denser and potentially gummy muffins if too much is added. This additional moisture may also require longer baking times to ensure they cook through. However, a slight increase in milk can make the muffins more tender and improve their texture. It's essential to balance the liquid with the dry ingredients for the best results.
It ultimately depends on how many dairy products you use. Some recipes call for more or less milk, cream cheese, etc.
Conventional ovens and some toaster ovens can be used to bake muffins. You cannot use a microwave oven to bake regular muffins.
To make delicious frosting for your muffins, combine powdered sugar, butter, vanilla extract, and a small amount of milk in a bowl. Beat the ingredients together until smooth and creamy. Adjust the consistency by adding more powdered sugar or milk as needed. Spread the frosting on top of your muffins once they have cooled completely. Enjoy!
200 ml is left over.
You can use alternatives like vegetable oil, applesauce, or Greek yogurt as substitutes for butter in muffins.
no