Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 It helps me if I don't fill the muffin cups as high as I used to in the " gluten " days. And I always use less liquid than the recipes calls for. I bake ours at 300 until the toothpick comes out clean. , Mom to non ASD, IBD daughter, age 8, SCD 7months, Nortryptaline & Imitrex (migraines) other daughters ages 11 and 5 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Thanks, you all, for the advice. I forgot to mention that we are using about 1/3 of the recommended honey, because of yeast issues... Would that make a difference? Coral Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Coral Do not take the muffins out of the oven as soon as they are done. Open the door very little and let it cool slowly. It took me a quite a few trials till it no longer sunk. You need to cool them very slow. The sudden drop in temp. will cause the sunken. At least it is my experience. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 My best results have come from using the cashew butter recipe on the site. If you bake them at 325 for longer than the recipe calls, they stay puffy. I take them out right before they start to get really brown. I Less honey shouldn't make a difference in other recipes, but thankfully this one doesn't have any. HTH Chrystee Sam SCD 4 months > Well, I have tried 3 recipes for muffins, and mine look great in the > oven, but when I take them out, the sunk down in the middle. My son > was saying today that the muffin " was gone " ... What can I do to get > them to keep the dome? > > Coral > SCD 12 weeks Quote Link to comment Share on other sites More sharing options...
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