To prevent muffin wrappers from sticking to the muffins, you can spray them with non-stick cooking spray before adding the batter. Additionally, allowing the muffins to fully cool before attempting to remove the wrappers can also help prevent sticking.

1 cup of salt

1/2 lb of yeast

2 baskets of blueberries

6 eggs

12 cups of condensed milk

1 bottle each of yellow and pink food coloring

3 milk teeth

1 cup of prune juice

1/2 a dill pickle, and

1/2 tsp. of LSD

Muffins are high in fat and sugars. even the blueberry or fruit ones are using artificial or processed fruit and are no good. as a rule stay away from lighter colored baked goods. try a darker like a bran muffin. personally i don't like them though.

If you'd like your muffins to have a sweet, crunchy topping, try this.

For 9 muffins you'll need:

1 1/2 tsp of sugar

1/2 tsp of cinnamon

Stir the two ingredients together. Sprinkle on top of your uncooked muffins in their cups and BAM! A delicious, crunchy topping for any muffin!

When they tried to make pancakes...and it failed. Horribly.

It is low in calories and fat but is high in sugar

Not sure, but Thomas' makes about $500 Million a year from theirs.

Highland baking out of northern il delivers to all SE wisconsin businesses and they carry newlywed english muffins.

There is 2 things that can be done. Spray the paper cups with a nonstick baking spray or just not use the paper cups at all, and just spray the muffin pan with baking spray and they will fall right out.

Sugar is a softener. It helps make the quick bread, or muffin soft and fluffy. It also gives it the sweet taste that people typically associate with muffins.

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.

Because he works at the bakery I go to.

yes

you can but not recommended because it sticks to the pan

It depends. A muffin like a corn muffin or a bran muffin is considered more of a bread. A muffin like an apple cinnamon muffin or a chocolate chip muffin is considered more of a cake.

It depends on the type of bran being used and the size of the muffin. The recipe at the link below shows 177 calories and 3.7 grams of fiber in a standard bran muffin - this recipe uses a cup and a half of wheat bran.

milk is used for a sauce in coating chicken

The date on the package will have more to do with flavor, texture and the leavening than it will with food safety.

Any fats/oils may have turned rancid. The mix can actually stale. The leavening might not give the expected rise. But since it is being cooked, microbes shouldn't be a concern.

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.

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