Muffins

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.

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.

12 muffins in one tray, unless you have a really big muffin tray then it's different. :D

An affectation for a man, especially a virile man. It comes from the nickname for a hard, stale muffin - analagous to the mans hard muscles. Not everyone accepts this explanation - opinions vary.

yes

In France, many people drink coffee or hot chocolate with breakfast. They may also drink grapefruit juice or orange juice.

The collective nouns are a batch of muffins, a tray of muffins, a tin of muffins.

Unless specifically made from a gluten-free flour, yes.

The volume of a muffin can vary depending on its size and shape. On average, a standard-sized muffin may have a volume of about 1/2 to 3/4 cup. However, it is best to measure the specific muffin in question to determine its exact volume.

It's bran I think?

For a short period you can store muffins in a paper bag at room temperature.

For longer periods, put the bag in the fridge.

For even longer periods, put them in an airtight container with a paper towel on the bottom and refrigerate.

To serve, wrap each muffin in a paper towel and briefly microwave, on High for five seconds or so depending on the size of the muffin. If you like a little luxury, and who doesn't, split them while still warm and add a generous bit of butter.