Advice from expert bakers please!

top_drawer_2

hi,

I baked Banana and White choc chip muffins this afternoon and although they were OK they werent great and I am wondering how I could improve them.

The problems were that the bases were a little blackened, and I couldnt taste much banana/choc chips unless you actually came upon one IYSWIM.

Thanks

Jen

angeltreats

Can you post the recipe you used so we can have a look and suggest improvements?

Also what sort of tin did you use to bake the muffins, and did you use paper cases?

top_drawer_2

hi again,

Sorry for the delay.

The recipe I used is this ....
Banana white choc chip muffins

I used a silicone muffin tin and I used paper cases.

Jenny

rosie383

The only thing I can suggest is to forget the white choc!!!! IMHO you don't get any benefit from it at all in baking. Much better with a cheap bar of dark choc chopped up and added. If you really want white choc, just put on top of your muffins before baking.

BTW, if you use a silicon muffin mould, you don't need to use paper cases. It's a waste of money. I don't even grease mine. Just wait until the muffins are cold before removing and they pop out easy peasy.
HTH