On Sun, 07 Aug 2005 09:36:24 GMT, Ophelia wrote:
>
> "Pandora" > wrote in message
> ...
> > Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
> > that I've put in the fridge.
> > I will use the stamp for muffins. But I want to know how much batter I
> > must put inside. Considering that batter grow, shall I fill up the
> > stamps only for an a half?
> > Thank you very much for clarifications
> > Pandora
>
> I usually fill up to 3/4 full. Remember also that they will cook much
> faster than the big ones
>
They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.