|micknits||-- 12-10-2002 @ 10:37 AM|
I have a recipe for a spice cake baked in three -9" pans. I would like to use a mini-muffin (24 muffins) pan instead. Any ideas on what adjustments (wet or dry ingredient additons or subtraction, oven temp, baking time) I would have to implement---Thanks
|diana||-- 12-13-2002 @ 10:31 AM|
This is Diana from this website. I hope that I can help with your "spice cake" to muffins recipe.
Here is a recipe for Cinnamon and Spice Muffins, maybe this will give you some ideas for the amounts, the baking temperatue, and cooking times.
Cinnamon and Spice Muffins
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. allspice
Pinch of salt
1 Tbsp. ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
Preheat oven to 350º F. Combine flour with baking powder, allspice, salt and cinnamon. In a separate bowl, slightly heat butter and sugar in a microwave (about 30 seconds), then cream thoroughly. Beat in eggs, one at a time, beating hard after each addition. Stir in flour mixture and milk alternately. Pour into greased muffin pans, only 1/2 to 2/3 full. (They rise a lot.) Bake 15 to 20 minutes or until a toothpick inserted in center comes out dry/clean. Bake until brown but watch for overcooking. They are soft when baking time is up.
Remove from oven. Allow the muffins to cool before removing from pan. Muffins break apart if removed too soon.
Hope this helps you out. I would try your own recipe for Spice Cake and use the oven temperature and time as above recipes states. The muffins might be a little too soft though. So, maybe try this other recipe for Cinnamon and Spice Muffins.
Please let me know how they turn out.
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