Tuesday, February 1, 2011

Great Grains Muffins

This week's Tuesdays with Dorie recipe is the wonderful Great Grains Muffins.  I really wanted to make these because the last muffins I made with my old muffin tin were very unevenly baked on the bottom.

I bought a new, fancy-dance muffin tin (for $25!) with high expectations.  It is a "professional" muffin tin, with a dark non-stick surface.  The helpful salesperson at Cook's World recommended that I adjust the oven down 25 degrees.  So I did that, and here are the results:

The tops of the muffins

The bottoms of the muffins

My brunch buddies thought the muffins were some of the best I ever made, however I am perplexed by the uneven baking.  I rotated the pan halfway through baking.  The muffin tin was on a baking sheet. 

My next experiment will be to use the convection feature on the oven to see if a fan makes a difference.  Any other suggestions?


  1. They look great! Though I'm really curious about the uneven baking too (I love that you gave an update!). Maybe it's baking on the baking sheet? Like with bundts they say not to put on a sheet so the heat can circulate? That might make sense with the center ones being lighter?

  2. No suggestions regarding the uneven baking. But your friends must have loved you that day, huh? These were some tasty muffins.

  3. I don't bake on baking sheets anytime it calls for one..it has to be that or the oven..it Can't be the pan. I hope you figure it out! Im glad the brunch bunch loved the muffins!

  4. huh, no suggestions on the uneven baking. I think they look delicious though!