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Old 07-09-2006, 09:56 PM   #11
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If you made less of something in a muffin tin, would you cook it for less time?

No. I would only eat half.

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Old 07-10-2006, 07:01 AM   #12
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Originally Posted by rlc912
Panera Bread is a cafe/bakery/coffee shop chain. I've found them in most southeast states and there is one a couple blocks from me here is Atlanta. Muffies are basically the top of the muffin, without the stump.

I used regular muffin mix but only filled the cups a little bit and cooked what time/temp I thought might work. I was wrong. The inside was gooey and the edges were tough.

Good news though--I found a muffie pan over the weekend and am going to try what you've suggested in it. The pan is a very shallow cupcake pan, with cups only about 1 inch deep.
Based on the new info, I would submit that your temperature was still too high and your cooking time too low. Try decreasing the temp you used last time by about 25 degrees and increase cooking time by 15 minutes. Test by inserting a toothpick into the cooked muffie. If it comes out clean, then the muffies will be done through.

On the other hand, in such a shallow pan, You just might want to use the original cooking temperature that the recipe calls for. The higher heat will create a faster heat transfer without drying out the outer surface. I'm really not sure which way I wold go. This one needs experimentation. But I think I owuld go with original temp., reduced cooking time.

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