American muffins

Addiscomber

I know that once the wet bits are added to the dry, you are supposed to work quickly and get the muffins into the oven as soon as possible, so how do you muffin afficionados transfer the mixture from bowl to paper cases/tins/moulds without it dripping everywhere? I used my measuring spoon as it has a deep bowl, but I ended up with loads of drips :eek:

Also, if the oven temperature was a bit too hot, would that cause the muffins to sort of "cap" over and prevent them rising as high as the recipe picture shows? Guess whose second ever batch of muffins hasn't risen as much as she hoped :rotfl:

thriftlady_2

Ermm....I don't know, I have drips everywhere too

An ice cream scoop is quite a good measure for muffins, but I still get drips. I've recently started baking the mixture in a tray bake tin and cutting it into squares -works a treat;)

Rikki

Me too.........drips, mixture up the side of the papercases.

I've tried using two spoons, finger and spoon and my plastic flexiable spoon. Its just the nature of the mixture I'm afraid.

I might give the tray muffins a go. What size tin did you use thriftlady?

I usually freeze some of my muffins. Have you tried freezing the tray muffins?

Gingernutmeg

Have you tried using a lipped bowl and pouring it directly into the cases? It takes a bit of getting used to (don't, whatever you do, pour the mix out too fast ) but it's what I use and it works for me. If it's a smaller batch, a jug works too - or sometimes I've 'undermixed' it a bit and then poured it into a jug carefully, pouring it into the jug gives it an extra mix too.

JoeyEmma

Ina Garten (Barefoot Contessa) uses an ice cream scoop (one with the lever). No mess and they end up the same size

Addiscomber

I did wonder about pouring, but I was using my faithful Kenwood and there are no pouring lips on the bowl, and I didn't want to waste any mixture transferring it from one container to another. A thought I have had since posting was to have used one of my meausuring cups, thus cutting down the number of opportunities for drips. I think next time I try muffins I might use my hand mixer and a bowl that has got a lip though.

kunekune

I use a metal muffin tin - like deep jam tarts. I would never line them. If you are getting that many drips, I would wonder whether your mix is too wet, normally mine will transfer in a big spoon and I just use a finger or small spoon to transfer it from there to the trays. It should be the consistency of wet porridge.

sahararose

I use a deep muffin tray, and always line with paper cases. I always mix by hand, because as you point out the object is not to overmix. I use two large spoons, and never really had any problems transferring the mix into the cases.

rockie4

I use a deep muffin tin, paper cases and an ice cream scoop - a tip I got off here and it works :T perfect muffins every time!

thriftlady_2

Rikki wrote: »

I might give the tray muffins a go. What size tin did you use thriftlady?

I usually freeze some of my muffins. Have you tried freezing the tray muffins?

I use a 9'' x 13'' tin and yes I freeze them when they've been cut up.

phizzimum

how long do you cook the tray muffin for? I usually cook regular size muffins for 12 -15 mins.