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Old 11-09-2011, 07:39 PM   #1
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Need help adapting cornbread recipe for muffins

I just bought a package of Bob Red Mill's Gluten Free Cornbread Mix. The recipe calls for a 9 x 9 cake pan, but I want to pour the batter into muffin tins instead. The instructions say to bake the mix for 25 minutes at 375. Do I need to change the baking time or temperature if I want to make muffins?

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Old 11-09-2011, 07:41 PM   #2
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I would only bake the muffins about 20 minutes. :)
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Old 11-09-2011, 07:42 PM   #3
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Thanks! Should I keep the temperature at 375?
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Old 11-09-2011, 07:47 PM   #4
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That should be fine. Just be sure to shorten the time.
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Old 11-09-2011, 07:48 PM   #5
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Ok great. I'll give it a try tonight!
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Old 11-09-2011, 07:55 PM   #6
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When should I stop by?
;)
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Old 11-09-2011, 08:01 PM   #7
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As soon as I've tested the recipe and feel confident that the muffins are suitable for guests!
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Old 11-09-2011, 09:57 PM   #8
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good advice!
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Old 11-09-2011, 09:58 PM   #9
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I have always found with corn bread that it's done when the top is golden brown.
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Old 11-09-2011, 10:06 PM   #10
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I wasn't thrilled with the way the muffins turned out. They came out a very pale yellow color and didn't brown on top. Maybe this is the best I'll do with a gluten free mix unless someone has a good GF recipe!
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