Lily-of-the-valley

→* always use the middle rack for an even browning.

→* If muffins are baked on the lowest rack, they may burn on the bottom before being done on top.

→* If they do not brown easily, you oven rack is too high or too low.

→Muffins do not brown.

→* There is not enough flour. Increase the ammount by about 1/4 cup (50 mL). Sometimes the eggs are so large that they increase the ratio of liquid ingredients. Use large eggs but not extra large.

→Muffins rise high, fall fklat in center.

→* Underbaking could be causing the problem as ovens vary in temperatures. Try turning up your oven 25°F (10°C) and shorten the baking time.

→* You have probably overmixed which toughens the batter.

→Muffins are tough and soggy, peaks in center.

→* There could be too much liquid in the batter. Try using 1/4 cup (50 mL) less liquid.

→* If they are spreading out all over the top of the tins, do not fill as full.

→Muffins are flat or spreading.

→* You may have stirred too long and hard. Try mixing for only 10 seconds.

→* There is too much flour and not enough liquid. Try using 1/4 cup (50 mL) less flour.

→Muffins are too hard.

→IF YOUR MUFFINS ARE LESS THAN perfect, here are some important tips:

→If you begin to find that seeing so many muffin recipes gets confusing, check for ingredients you know and like and then try that particular recipe.

→Instaed of baking muffin batter immediately you can freeze it by spooning the batter into paper baking cups. Place cups in the freezer. When frozen, place the cups into airtight containers or freezer bags and return to the freezer. To bake, unwrap and place the paper cups and frozen batter into ungreased muffin tins. Bake in a preheated over 300°F (150°C) untill well risen. Then increase oven temperature to 425°F (220°C) and finish baking for 15 to 20 minutes or untill golden brown. If you wish to thaw the muffin batter first, it usually takes about 1 hour. Bake thawed muffins in preheated oven 425°F (220°C) for 15 to 20 minutes or untill golden brown.

→To heat frozen muffins, unwrap and thaw. Place muffins in greased muffin tins and heat slowly at 300°F (150°C) or untill just warm.

→Muffins freeze well for up to 6 months or more if wrapped properly. To freeze muffins, cool completely first. Wrap in plastic and place on a foil or styrofoam tray. Place tray in a large airtight freezer bag and tie securely. This double wrap prevents the freezer taste you sometimes get when foods thaw.