Muffin question

In article said:

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!). There are just two of us and I'd rather not freeze
half the muffins. Thanks!

There will probably be a slight reduction in baking time. If the recipe says to bake for, say,
15 to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not
getting overdone.

Quoted message said:

There will probably be a slight reduction in baking time. If the recipe says to bake for, say, 15
to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not getting
overdone.

I'm not challenging your answer, I just have a question. If the muffin is the same size that was
made from the 1/2 recipe as the one made from the full recipe why would the cooking time be shorter?
Because there is less in the oven to bake? I have wondered about this before. ~Kat

What did my hands do before they held you? Sylvia Plath (1932 - 1963)

Quoted message said:

jmk jmk446NOT

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!).

None.

Quoted message said:

There are just two of us and I'd rather not freeze half the muffins.

How many muffins is your recipe and what size? Typical muffin recipes produce 12 regular size
muffins or 6 jumbos... not very many... muffins require a fairly hot oven (400F) but only 15-20
minutes baking time so it's kind of silly to crank up an oven for half a muffin recipe... like
baking six cookies. Muffins freeze well, and you still have to clean the mixing bowl and muffin tins
anyway, so go for it... you can even add fruit/nuts to half the muffins for variety. I like to add
raisins and sunflower seeds to bran muffins, I also prefer using honey for part of the sugar.
Whatever you do don't use those stupid paper cupcake liners, they ruin a good muffin.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Quoted message said:

(Doug Miller) bluffed:

Quoted message said:

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!). There are just two of us and I'd rather not freeze
half the muffins.

There will probably be a slight reduction in baking time. If the recipe says to bake for, say, 15
to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not getting
overdone.

What for... nothing was mentioned about altering the muffin size... you obviously never baked, not
even a baked potato.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

jmk jmk446NOT

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!).

None.

Quoted message said:

There are just two of us and I'd rather not freeze half the muffins.

How many muffins is your recipe and what size? Typical muffin recipes produce 12 regular size
muffins or 6 jumbos... not very many... muffins require a fairly hot oven (400F) but only 15-20
minutes baking time so it's kind of silly to crank up an oven for half a muffin recipe... like
baking six cookies.

Why? Portion control. Variety.

--
jmk in NC

Quoted message said:

(Jarkat2002) writes:

FakerBaker said:

Quoted message said:

If the recipe says to bake for, say, 15 to 18 minutes, I >>think I'd be checking them at 10 or

12

Quoted message said:

Quoted message said:

minutes to make sure they're not >>getting overdone.

I'm not challenging your answer, I just have a question. If the muffin is the same size that was
made from the 1/2 recipe as the one made from the full recipe why would the cooking time be
shorter? Because there is less in the oven to bake? I have wondered about this before.

So long as an oven is not overloaded/overcrowded there'll be no perceivable difference in baking
time... typical residential ovens can easily handle two dozen muffins with no more baking time
necessary than is required for one muffin.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

jmk jmk446 drawled:

PENMART01 said:

>jmk jmk446NOT
>
>I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
>(besides cutting all the ingredients in half!).

None.

>There are just two of us and I'd rather not freeze half the muffins.

How many muffins is your recipe and what size? Typical muffin recipes

produce

Quoted message said:

12 regular size muffins or 6 jumbos... not very many... muffins require a fairly hot oven (400F)
but only 15-20 minutes baking time so it's kind of

silly

Quoted message said:

to crank up an oven for half a muffin recipe... like baking six cookies.

Why? Portion control. Variety. jmk in NC

Huh... I don't speak hillybilly... don't they teach yoose southerners how to write comprehensibly.

I was asked WHY would I want to crank up the oven to make six muffins. I replied "Why? Portion
control. Variety." I am sorry if these four words were unclear. I do not need to eat a 400 calorie
jumbo muffin nore do I need to eat six 200 calorie regular sized muffins. Also, in my original post,
I mentioned that this was for two people and I did not want to freeze the remainder. Why don't I
want to freeze the remainder? Well, that brings me to the second part of the answer that you did not
like -- variety. Rather that eat the same kind/flavor of muffin over and over, I would prefer
variety. I hope that this is answer is more clear to you PENMART01.
--
jmk in NC

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

jmk jmk446NOT

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!).

None.

Quoted message said:

There are just two of us and I'd rather not freeze half the muffins.

How many muffins is your recipe and what size? Typical muffin recipes

produce

Quoted message said:

12 regular size muffins or 6 jumbos... not very many... muffins require a fairly hot oven (400F)
but only 15-20 minutes baking time so it's kind of

silly

Quoted message said:

to crank up an oven for half a muffin recipe... like baking six cookies. Muffins freeze well, and
you still have to clean the mixing bowl and

muffin

Quoted message said:

tins anyway, so go for it... you can even add fruit/nuts to half the

muffins

Quoted message said:

for variety. I like to add raisins and sunflower seeds to bran muffins, I

also

Quoted message said:

prefer using honey for part of the sugar. Whatever you do don't use those stupid paper cupcake
liners, they ruin a good muffin.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Okay, now I'm curious, what do the cupcake liners do to a muffin? kilikini

In article said:

Quoted message said:

There will probably be a slight reduction in baking time. If the recipe says to bake for, say, 15
to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not getting
overdone.

I'm not challenging your answer, I just have a question. If the muffin is the same size that was
made from the 1/2 recipe as the one made from the full recipe why would the cooking time be
shorter? Because there is less in the oven to bake? I have wondered about this before.

Right.

"jmk" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!). There are just two of us and I'd rather not freeze
half the muffins. Thanks!
--
jmk in NC

JMK,

Perhaps instead of reducing recipe size, find a base recipe for the muffins, and then play mix and
match with the ingredients. If your base recipe is for a dozen muffins, whip it up, divide into
quarters, and then add the ingredients you're interested in.

A quick review of recipesource shws most muffin recipes operating off a fairly consistent base of
dry ingredients, liquids coming from various sources depending on the desired taste, etc. There's
even a "Triple Muffin Mix" with instructions for the dry base and three "add ons" to make the
desired muffin.

You'll create a bit more mess in a single go using muliple bowls, but no more than you would making
the reduced recipe multiple times.

Jason

In article said:

Quoted message said:

(Doug Miller) bluffed:

Quoted message said:

I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
(besides cutting all the ingredients in half!). There are just two of us and I'd rather not
freeze half the muffins.

There will probably be a slight reduction in baking time. If the recipe says to bake for, say, 15
to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not getting
overdone.

What for... nothing was mentioned about altering the muffin size... you obviously never baked, not
even a baked potato.

On the contrary, I think it's quite obvious that I have quite a bit more experience in baking
than you do.

And I'm well acquainted with your history in this group. Go away and bother someone else,
little boy.

jmk said:

PENMART01 said:

Quoted message said:

jmk jmk446 drawled:

PENMART01 wrote:

>>jmk jmk446NOT
>>
>>I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
>>(besides cutting all the ingredients in half!).
>
>
>None.
>
>
>
>>There are just two of us and I'd rather not freeze half the muffins.
>
>
>How many muffins is your recipe and what size? Typical muffin recipes

produce

>12 regular size muffins or 6 jumbos... not very many... muffins require a fairly hot oven (400F)
>but only 15-20 minutes baking time so it's kind of

silly

>to crank up an oven for half a muffin recipe... like baking six cookies.

Why? Portion control. Variety. jmk in NC

Huh... I don't speak hillybilly... don't they teach yoose southerners how to write
comprehensibly.

I was asked WHY would I want to crank up the oven to make six muffins. I replied "Why? Portion
control. Variety." I am sorry if these four words were unclear. I do not need to eat a 400 calorie
jumbo muffin nore do I need to eat six 200 calorie regular sized muffins. Also, in my original
post, I mentioned that this was for two people and I did not want to freeze the remainder. Why
don't I want to freeze the remainder? Well, that brings me to the second part of the answer that
you did not like -- variety. Rather that eat the same kind/flavor of muffin over and over, I would
prefer variety. I hope that this is answer is more clear to you PENMART01.

Why don't you each time you want muffins, make a full recipe of a different kind. Eat 2, put the
rest in the freezer. After a few weeks you will have a variety of muffins to choose from. When one
kind runs out, make more.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

The Cook said:

jmk said:

PENMART01 said:

>jmk jmk446 drawled:
>
>PENMART01 wrote:
>
>
>>>jmk jmk446NOT
>>>
>>>I was wondering what, if any, alterations would need to be made to cut a muffin recipe in half
>>>(besides cutting all the ingredients in half!).
>>
>>
>>None.
>>
>>
>>
>>
>>>There are just two of us and I'd rather not freeze half the muffins.
>>
>>
>>How many muffins is your recipe and what size? Typical muffin recipes
>
>produce
>
>
>>12 regular size muffins or 6 jumbos... not very many... muffins require a fairly hot oven
>>(400F) but only 15-20 minutes baking time so it's kind of
>
>silly
>
>
>>to crank up an oven for half a muffin recipe... like baking six cookies.
>
>Why? Portion control. Variety. jmk in NC

Huh... I don't speak hillybilly... don't they teach yoose southerners how to write
comprehensibly.

I was asked WHY would I want to crank up the oven to make six muffins. I replied "Why? Portion
control. Variety." I am sorry if these four words were unclear. I do not need to eat a 400 calorie
jumbo muffin nore do I need to eat six 200 calorie regular sized muffins. Also, in my original
post, I mentioned that this was for two people and I did not want to freeze the remainder. Why
don't I want to freeze the remainder? Well, that brings me to the second part of the answer that
you did not like -- variety. Rather that eat the same kind/flavor of muffin over and over, I would
prefer variety. I hope that this is answer is more clear to you PENMART01.

Why don't you each time you want muffins, make a full recipe of a different kind. Eat 2, put the
rest in the freezer. After a few weeks you will have a variety of muffins to choose from. When one
kind runs out, make more.

hehe! After a few weeks I'd have no freezer space left either!

--
jmk in NC

Quoted message said:

In article said:

Quoted message said:

There will probably be a slight reduction in baking time. If the recipe says to bake for, say, 15
to 18 minutes, I think I'd be checking them at 10 or 12 minutes to make sure they're not getting
overdone.

I'm not challenging your answer, I just have a question. If the muffin is the same size that was
made from the 1/2 recipe as the one made from the full recipe why would the cooking time be
shorter? Because there is less in the oven to bake? I have wondered about this before.

The muffin baking time is predicated on how long it takes any given muffin in a batch to bake. The
tine will remain constant.

It's like baking potatoes. Put in 2 or put in 12, they'll take the same amount of time. In a
conventional oven. Not in a microwave.

Pastorio