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Thanks for the tip Pam! I don't cook very often but I'll try to remember these tips if I decide to cook something. I didn't know about the oven spacing thing, I'll remember that one for sure.
My frustration is finding a recipe that makes those humongus muffins you see commercially sold.
I thought overfilling would solve that-NOT! They look so puiny in comparison.
Thanks for the TIP. Gonna try this on my next corn muffin batch.
I took a baking class not too long ago (Baking for Dummies, basically). We learned this. I can't wait until it's cool enough to fire up the oven every day.
Thanks for posting links, elnina.
The middle one looks like the ones I'm talking about. Quote,
" Overfill the cups. The batter should mound higher than the rims of the cups by about 3/4 inch; this makes the batter bake up into those great big bakery-style muffin tops. If the tops meld together while baking, just cut them apart with a table knife when they've cooled. "
I have enough cupcake tins where I can fill every other cup so they don't run into each other. Next time I try, I'll let you know.
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