Hello,
I have a favorite muffin recipe that calls for orange juice and finely chopped or grated zucchini. I like to save time and resources by flavoring them with orange zest (in place of cinnamon) and using the juice from that orange, but I just stick it in a food processor and dump in the pulp along with the juice. I also use the food processor to break up the zucchini, which may yield more of a puree than just chopped zucchini. I think it's because of one of my tweaks that the muffins turn out a little burnt on top but overly moist on the bottom (so moist that I can't store them in a sealed Tupperware container for one day!) Which alterations are fine, and which are probably contributing to the problem?
Also, I use a nonstick muffin pan, and though I followed one rule of thumb [decrease the temperature by 25degF and check on them 15 minutes early], they still turned out burnt and moist, albeit less so than the time I forgot to account for the nonstick pan. Could that be a factor?
Thank you!
I have a favorite muffin recipe that calls for orange juice and finely chopped or grated zucchini. I like to save time and resources by flavoring them with orange zest (in place of cinnamon) and using the juice from that orange, but I just stick it in a food processor and dump in the pulp along with the juice. I also use the food processor to break up the zucchini, which may yield more of a puree than just chopped zucchini. I think it's because of one of my tweaks that the muffins turn out a little burnt on top but overly moist on the bottom (so moist that I can't store them in a sealed Tupperware container for one day!) Which alterations are fine, and which are probably contributing to the problem?
Also, I use a nonstick muffin pan, and though I followed one rule of thumb [decrease the temperature by 25degF and check on them 15 minutes early], they still turned out burnt and moist, albeit less so than the time I forgot to account for the nonstick pan. Could that be a factor?
Thank you!