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Old 11-24-2004, 08:16 AM   #31
Senior Cook
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
And yet another error. Sorry!

I used to use my Mom's old heavy steel muffin tins. The original cooking time in those heavy and weathered tins was perfect. I recently bought some thin, nonstick muffin pans. I found out the hard way that the cooking time should have been scaled down. I burned them at 40 minutes. Garbage. I had to remake them and I found out that 20 to 25 minutes is PERFECT. However, they aren't golden. They are blonde.

Sorry if I cost you any bad batches.


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