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

In article >, jmk > wrote:
>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.

>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)

> 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.
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."

>(Doug Miller) bluffed:
>
> wrote:
>>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."

On 3/2/2004 9:42 AM, 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

>(Jarkat2002) writes:
>
FakerBaker wrote:
>>
>>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.

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."

> 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.


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

On 3/2/2004 10:19 AM, PENMART01 wrote:
>>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.
--
jmk in NC

"PENMART01" > wrote in message
...
> > 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.
> 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."
>

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

In article >, owza (Jarkat2002) wrote:
>>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.

In article >, (PENMART01) wrote:
>>(Doug Miller) bluffed:
>>
> wrote:
>>>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" > wrote in message
...
> 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

jmk > wrote:

>On 3/2/2004 10:19 AM, PENMART01 wrote:
>>>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.

On 3/2/2004 3:27 PM, The Cook wrote:
> jmk > wrote:
>
>
>>On 3/2/2004 10:19 AM, PENMART01 wrote:
>>
>>>>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

> "kilikini" writes:
>
>"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.
>> 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.
>
>Okay, now I'm curious, what do the cupcake liners do to a muffin?

Eliminates the crust, and without a nice high brown crust a muffin sucks... not
to mention how that paper imparts a chemical taste.



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

> In article >, owza (Jarkat2002) wrote:
>
>>>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