Muffins

Most people who like banana nut muffins like them because of their taste and moistness. Some banana fans like them because of the bananas, of course, and nut lovers like the nuts! There could be MILLIONS of reasons why one would like a banana nut muffin. Kind of a random question, though.

not too sure what you mean... you make the mixture using a recipie book or the internet etc. then pour the mixture into greased (buttered or sprayed) or bakiing paper lines muffin trays or tins. then put it in a pre-heated oven normally 180 degrees celcius and leave them in for the amount of time the recipie says. the recipie usually states all of this information and it is hard for an un-experienced baker to bake anything without a recipie so find a recipie and follow it.

I haven't tried it but I read if you increase the baking soda. Example if recipe calls for 1 tsp of baking soda, add 2 tsps and they will rise nice and high. It was on a review of a muffin recipe.

[Edit; JunioMuffinMan]

Careful! If you do that it could affect the taste! try baking powder if the recipe calls for baking soda. I think that instead of putting some baking soda you could put baking powder but also do more of the baking powder than you would do of the baking soda. this should help, but you should experiment around a bit and also try putting double the baking soda and whatever works best you should do

Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.

absolutely, you just might end up with a slightly tougher muffin. Bread flour contains more protein than all purpose which yields a tougher product. Just be very careful not to overmix your batter, lumps are good :-)

Mini muffin pans need mini muffin cups; you can't use the large ones. you have to buy these separately

You can get mini muffin cups at Michael's (in the Wilton aisle) or you can risk it- spray the pan with nonstick cooking spray, pour the batter in, bake away! - and then prepare yourself for some pan-cleaning.

Good luck!

Depends on what kind of Cake. Normal sponge cakes are best baked at Gas Mark 5.

Yes, muffins usually are made with high sugar, white flour, and lots of butter that makes it a bad way to start the day. Even bran muffins that you get in bakeries are worse for you than a ham, egg, and cheese breakfast sandwich surprisingly.

no

355 degrees or 400 depends on the muffin but one of these should be fine.

Try using a large steel steamer to steam it, or you could just place the dry muffin in your mouth and chew.

If you have cotton mouth you could try drinking some lemonade before you attempt a banana nut muffin eating.

If you have a glass bowl that has a lid you can apply a small amount of water to the outside of the muffin and place it in the bowl and put a lid over it, microwave for approximately 30 seconds for every 8oz.

First you must admire the cupcake, noting its beauty from all angles. Feel free to take the cupcake carefully outside to examine its radiance in pure daylight. Make sure the cupcake is not subjected to drafts or left in the sun. Using any clean pastry ruler, you may now measure the cupcake, taking care not to dislodge any sprinkles or decor in the top. Next, you may wish to weigh the cupcake. Its also a good idea to sensitively smell the cupcake and record the layers of odor--One may notice cake, frosting, the paper baking cup, and the smell of the oven it was baked in. Also note any feelings or emotions the cupcake may evoke.

Using calipers, you can take further measurements. Check carefully to be certain the cupcake is safe from marauders during this delicate stage of testing. Tips: proper frosting or icing coverage is a hallmark of superior cupcake production. The addition of airbrushed color is a marketing ploy used at large cupcake emporiums to stimulate consumer interest. The final measurement of a true cupcake is the delight factor. If a cupcake inspires keen longing and satisfaction, then its life cycle is complete, it is an outstanding cupcake. Bravo Cupcake! Viva Cupcake!

Self-raising flour already has baking powder and salt added to it in the packaging process. It's really just included for your convenience, and you can find plenty of muffin recipes that let you add your own baking powder so you don't have to buy self-raising flour specifically to make muffins.

you can make it moist by adding 1/4 cup of majonaise and a little sweeter by also adding 3 tablespoons of sugar. I use this all the time when I make Jiffy Mix corn muffins. They do not crumble as much.

To replace one egg use 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water.

Muffins were invented in the 10th or 11th century. I Like Chocolate Chip

Muffins !:D

You could try national food wholesalers like Foodlink (if you're in Australia). Subway sells baked bars by the same company, and their suppliers are (you guessed it!) Foodlink so I'm willing to bet there's a chance they'd stock other Otis Spunkmeyer products there too. Good luck!

eggs make the muffins coagulate

The etymology seems to be from the Low German term muffen, from muffe, a small cake.

-oil

-applesauce

- mashed bananas

- margarine, although it is not recommended

Not all options mentioned above will create a good tasting muffin, so you have to try until you get the right muffin for you.

yes if you get a gluten free muffin mix

The Maya Native Americans of central America are thought to be the first to make chocolate, around the year 300 AD.

Popularized by the show Seinfeld, muffin bottoms are often called "stumps." Other terms for the bottom of a muffin include "stalks," "stems," and "leftovers."

It will get all watery when thawed. Add enough more pancake flour to it to bring it back to the proper consistency and you should be fine.

it may not just be baking soda if it has baking soda baking powder salt and all-purpose flour in it that is just like using self rising flour sometimes it does not have to have baking powder in it for you to improvise self rising flour instead.