I'm trying to follow this recipe: Apple Cheddar Muffins - Allrecipes
but instead of cooking in those paper muffin cases, I'm using a silicon loaf mould thing which of course means that a lot more moisture is retained (smaller surface-area and lower (zero) permeability). The resulting loaf collapses under its own mushy weight and sticks to the plate. I don't want to reduce the (butter)milk quantity so much as the water quantity (i.e. through evaporation). I already hold out on the top layer of cheese until later in the process, when the loaf has formed a crust on top. Would I be well advised to reduce the cooking temperature as well? When it's done, I'll take it out and put it upside down with the loaf mould removed to allow evaporation from all sides.