![]() I love how easily customizable cornbread is. Thaw at room temperature for an hour and microwave until warmed through. Frozen muffins will keep well for up to 3 months. Want to keep them around longer? Freezer them! Place them in a freezer-safe bag, squeeze out the excess air, and seal.Store at room temperature for up to two days, or in the fridge for a week. Wrap leftover muffins in plastic wrap or place them in an airtight container.Letting it cool in the tin will further its cooking, which may result in dry muffins. ![]() Remove the muffins from the tin 1 to 2 minutes after baking.You’ll know it’s done if the toothpick comes out clean or with a few dry crumbs sticking to it. Insert a toothpick into the center of a muffin. Use the toothpick test to check for doneness.Maple syrup is a great alternative to honey.You can substitute Greek yogurt or cottage cheese for the sour cream.You can use half-and-half instead of milk.They won’t affect the texture of the muffins. In fact, don’t use a mixer – stick to a wooden spoon or whisk. Do not over-mix the ingredients, otherwise, the muffins will be dense and heavy.Doing so will add moisture to the muffins and create crispy edges. Instead of using muffin liners, just grease the muffin tin with oil or butter. ![]() That’s the key to getting that crispy golden crust!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |