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Old 01-04-2016, 05:46 PM   #1
Assistant Cook
Join Date: Jan 2016
Location: St Pete
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OOps! Almost forgot

Does anyone have any tips for reheating cornbread muffins? Thank you all for all you do..I'm finding my way around, and this is a very helpful place!


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Old 01-04-2016, 05:53 PM   #2
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Location: Twin Cities Mn
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I can do muffins, don't know about mushrooms.

Preference is to split muffin(s), put a thin pat of butter in the middle and put the top back on. Set on a sheet of reynold's wrap. Bake for 10 minutes at 325. If you think the sides get will get too crispy before heated, draw the sides of the tin foil up, but don't fully enclose them.

Alternately, do the butter thing, nuke for about 15 seconds. Butter should continue to melt after they come out and they should be hot. If not, zap another few seconds.

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Old 01-04-2016, 06:06 PM   #3
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I typically reheat breads in the toaster oven on toast till they're done to my liking.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 01-04-2016, 08:29 PM   #4
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I freeze extra corn muffins individually wrapped in plastic wrap. When I want one, I pop it in the microwave, still wrapped, for 45 seconds then cup it in half, add pats of butter and microwave for another 10-15 seconds. Perfection.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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