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yes you can. They will turn out just fine. you can even add some cinnomon on them half baked to make them taste even better

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I do! I've never had any problems with it. I wouldn't freeze and defrost things multiple times, but I will often defrost something, cook with it and freeze the leftovers. Cooking should destroy any bacteria, and so long as it is cooled and frozen quickly there shouldn't be any issues.

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I wouldn't decorate it with anything. It tastes bad with icing, but that's my opinion. You can still try it out.

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Both work equally well for muffins. The only difference is that caster sugar is ground a little finer than granulated sugar. Granulated sugar might take a little longer to dissolve, but it will work equally well.

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they originated from the country Kamasuti

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Because the batter is wet and the muffin cups are paper and porous. That's pretty much why anything sticks to anything. The smoother the surface, the less sticking.

I find that the heat also causes the muffins to stick both to the pan and to the muffin papers. If you let the muffins cool for 5-10 minutes before removing them from the pan and cool completely before removing them from the paper liners, they don't stick.

If I reheat a muffin in the microwave, I remove the paper liner first and then heat it. If I heat it and then remove the liner, a lot of the yummy muffin sticks to the paper liner.

I have heard some people say they spray nonstick cooking spray on their paper liners to keep the muffins from sticking to it, but I haven't tried that yet. I'm sure it would work.

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It's bran I think?

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muffins crumble from the lack of moisture, or they have been overcooked.

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self-raising flour

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Applesauce is a good substitute. Other pureed fruits may also work. Some use yogurt, butter, margarine, egg whites, sugar, or honey as substitutes. Many low-fat products make up for the fat with sugars, making the product higher-calorie than the original.

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You can't really taste clouds. If you did, they probably taste like water, But no they don't taste like banana chocolate chip muffins.

I'm pretty darned sure they do... have you ever tasted one??

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It is a difficult question to answer. It depends on the temperature of your ingredients. If you have added frozen blueberries, it will take longer to bake the muffins then if you added bananas that were at room temperature.

If you are making 6 large muffins instead of 12 standard ones, it makes sense to bake the larger muffins for twice as long as the original recipe, but I wouldn't count on that to be accurate. Not to make this to complicated, what I would do is double the baking time and then set the timer for 75% of that number. I would then check it ever couple of minutes after that until a toothpick inserted to the center of the muffin comes out clean.

For example: If the original recipe said 16 minutes, double that which is 32 minutes and then take 75% of that which is 24 minutes (32 x .75).

Make a note on the recipe so you don't have to guess next time.

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Read the label. Most corn muffin mixes have both corn and wheat flour.

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To make blueberry muffins with Bisquick mix, follow the directions on the Bisquick package for making muffins, adding 1/2 to 1 cup drained or defrosted blueberries to the batter before pouring into the muffin tin.

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Sure, just make sure you follow the package directions for making substitutions. If for example, the recipe calls for a cup of sugar and the package directions says you can substitute 1/4 cup of canderel for a cup of sugar, only add a 1/4 cup of canderel to your recipe.

Note: You will have a little less batter so slightly reduce the amount of batter you add to your muffin cups.

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The sweet Muffins are sure a little cake. There are different types besides rge sweet variation: salty, with cheese, with bacon, with hamburger meat and so on.

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yes you can all you have to do is use that same amount but use maple syrup or molassis instead but if you use the syrup use a little bit extra for that same amount of sweetness... i do it all the time and it tasts the same. !! 2 tbsp. butter 1 cup hot milk 3/4 cup oatmeal uncooked 4 tbsp. honey 1/2 tsp. cinnamon 1 egg beaten 1 1/2 cups flour 1/2 tsp. salt 3 tsp. baking powder Combine hot milk and butter in bowl. Pour mixture over oatmeal and wait a few minutes. Stir in honey, cinnamon and egg. Sift together dry ingredients and add to butter mixture. Do not over mix dough. Bake at 400 degree oven in a greased muffin pan for 15-20 minutes. Makes 12-15 muffins.

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They are in the space behind the dresser in the master bedroom. To reach them, you need to remove the bobby pin from the "head" sitting on the dresser (the bobby pin will unlock the padlock that is on the refrigerator in the kitchen). Go back down to the kitchen, click on the padlock on the refrigerator and this will move the dresser in the master bedroom away from the wall. Go back up to the master bedroom and walk into the opening that was behind the dresser.

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In England a muffin is a yeast raised type of bread bun. It is baked in a mould and is usually flat on top and bottom with slightly bulging sides. It is not seeded but sometimes has a dusting of corn meal. It is eaten by tearing it into two halves (never cutting it) from side to side. This gives a half muffin with one side composed of the white inside and the other the baked crust. Both sides are then toasted, the baked side first, preferably in front of an open fire. Then the last side to be toasted is buttered and you eat. Butter is usually deemed to be sufficient. Honey or fruit jam if you wish.