Muffins

No. If you use them properly, you should be fine. I have made cupcakes in them many times. They just make it so you don't have to clean the cupcake pans.

Gluten is found in products made from wheat, barley and or rye. If you look on the label, it must tell you all of the ingredients. There is no gluten in corn itself.

It makes them easier for you to split them in half.

1 egg white = 2 tbsp Liquid egg whites

(source: http://www.eggbeaters.com/recipes/faq.jsp#howToSubstitute)

first sift all the dry ingredients

then all the wet ingredients separetly (sugar included)

then mix wet and dry ingredients barely until it is moist

remember do NOT over mix, the batter should be slightly lumpy

have fun :)

America

A patty tin is seperated into 6,9 or more circles. They are used to bake things suchas cakes muffins etc.

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.

No. It is made of exactly the same thing as the rest of the muffin.

NO, they put their food and stuff in a giant pot. and then they put it over an open fire in their homes

Yess

only if you want banana nut bread muffins

Supermarkets are just beginning to place them in the breakfast freezer section in various regions of the U.S. What city and state do you reside?

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.

If you consider a week 5 days and the shop sells 250 muffins EVERY day, then the answer is 1,250.

No adaptation necessary, the only difference is the pan, and the cooking time.

Don't forget to grease your pan!

Start with a 325 degree oven and check for doneness at 50 min.

Depending on the recipe you are using it may not be done until 1 hr 10 min.

Good Luck!

Most like not. It would depend on the lead content in any of the ingredients.

Well it kinda depends on the kind of muffin. If you baked them then most likely about 2-3 weeks. If they're the store bought preservative injected kind then they should last for months. The muffins should last in the fridge (assuming that they are in tupperware or a ziploc, otherwise they'll dry out in a day) for as long as you'll want to eat them, any longer and they should be bagged and put in the freezer. As long as your freezer doesn't constantly change temps (causes freezer burn), the muffins, or any baked good that is, should last for almost a year.

Cupcakes have icing and muffins are without icing.

Learn to draw cute cupcakes step by step with Parikshet and Kids Fun Learn Club. You can find their videos on Youtube and also they have their own website with all these video.

Bake for 18-20 min or until a skewer inserted into the centre comes out clean.

Chocolate muffins were a huge treat for the VE day celebrants since chocolate had been rationed or restricted during the war. Some people saved up chocolate for months to use on VE and VJ days.

There are numerous sites where one can find recipes for fat free blueberry muffins. Some of these sites include fatfreevegan, ifood, justbestrecipes, and bigoven.

cupcakes v/s muffins!

2/3 or two-thirds

Use yeast. If you are a seasoned baker you should hopefully have some. Alternatively you can also mix a teaspoon of baking powder with each 1/2 pound of flour.