It all depends on the muffin mix, ingredients, recipe, and size of the muffins. Usually, they will bake (on average) between 10 and 20 minutes, or so. But follow what the recipe says for the best results.

to be in a foil wrap

yes, unless you`re a pig face OR you`re in a s*** house like i am in rite now.

Saturday = 20:30:35 = 4:6:5

Sunday = 10:18:28 = 5:9:14

Saturday is a smaller ratio.

It depends on what type of muffins you're baking. Extra virgin olive oil is the most flavorful of olive oils, being the product of the first pressing of the olives; therefore, it has a very distinct, olive-like flavor. So, if you're making sweet muffins, it would be better to use canola or vegetable oil. Those oils don't really have much flavor, and won't affect the taste. But, if you're making muffins that are heartier (using bran or granola or nuts, and very little, if any, sugar/fruit), then olive oil may be an interesting flavor to add.

There is not much you can cook With apples other than Muffins and apple pies. Because apple is rare in common foods available when people see any cooked food with apple tend to try it. That's the reason why most people eat apple muffins.

One example of a chemical reaction that occurs when baking muffins is the raising agent: the baking soda (whether that in the baking powder or added separately) reacts with any acid in the ingredients (milk, cream of tartar etc) to form a gas and a salt, and the gas bubbles formed result in the rising of the muffins.

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.

You cant if you do it will taste and look horrible,I highly reccomend to buy a muffin pan.Cupcakes and muffins look same but cooked differently.Hoped i helped you.(im a baker)

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.

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

It really depends on how well you want them done. The muffins will continue to bake until the pan the cools (granted at a much slower pace than in the oven). If you find that you have over cooked them, it is a good idea to immediately take them out of the pan so they do not cook anymore more. But if you have taken them out at exactly the right time, letting them cool in the pan on a wire rack so air can get underneath will be perfectly fine.

Normally 18

I don't think I would use oat bran cereal in place of oat bran flour. While oat bran cereal will have a high content of oat bran or even oat bran flour, the two are not interchangeable and won't give you the same results.

yes but be careful your hamster might die if the nut in the muffin is too big

The most common cause of muffins rising then collapsing is removing them from the oven before they are thoroughly baked. Another possibility is that the oven might not hold a steady heat, allowing the temperature to drop during the baking time. Finally, there might be an error in the proportion of ingredients with not enough or too much soda or baking powder.

Milk The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture.

Overstirring most any batter mix (muffins, cake, cookies, ect.) can cause it to come out wrong. This is especially true in muffins. When you mix the batter, usually it is to incorportae all the ingredients together. If you mix it after the components are already combined, you begin to alter certain ingredients. Stirring can create minor amounts of heat, which can begin to cook eggs or cause milk to gather a different taste. Mixing can also eliminate needed air pockets, or whip the batter to be too light and airy.

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.