Its all here in this delicious book! Pop your muffins in the oven and bake them for around 20-25 minutes. Add the flour in 2 additions, alternating with the milk/lemon juice. Helen Goh's lemon and blueberry cream cheese pound cake, Join us for a grand night out at Sydney's The Charles Grand Brasserie, Buy the Good Food Guide 2023 magazines now, Give the gift of Good Food with a restaurant gift card. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. For freezing, I just pop half a dozen into a zip-top bag and squeeze out any excess air theyll last up to three months or so (if my son doesnt spot them first!). Home Recipes Dishes & Beverages Edible Gifts. Though handfuls, pinches, and other inexact measurements are sometimes usedin baking, todays cookbooks and recipes found online are usually more exact, based on standardized measurements of volume (and often weight as well). Homemade Lemon Curd safe word ideas for shifting Ive never had this happen to my muffins, aside from one instance where I tried to bake jam-filled ones. Failing to use the precise amounts called for in the recipe can result in muffin chaos, including under-cooked bottoms. Oh, my goodness, Marie! Its a very moist, not-very-sweet muffin recipe that is really delicious on its own but those lemon poppy seed muffins are even better filled with our homemade lemon curd (you can find that easy curd recipe here). Reduce heat to low; cook and stir for 2 minutes longer. Fold in blueberry/lemon zest at the very end and mix until just combined. Make sure to use un-waxed lemons and wash the lemon before zesting. WebFlat or Sunken Tops. Marie these lemon curd muffins ! Her specialties are baking, desserts, vegetables and pasta dishes. These look sooooo delicious! Easy Lemon Curd Recipe Remove from the heat; gently stir in butter and lemon zest until blended. beat into a batter. In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Thanks Yellow Grandma! They are amazing. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well. WebThe lemon curd butter takes them from delicious to absolutely amazing! So incredibly fragrant. Sift together the flour, baking powder and salt, mix, then set aside. Id tried using dried berries, but those never came out tasting quite as good. Pour this mixture into the dry ingredients all at once. Get Full Recipe. Be sure to use extra large eggs in our homemade lemon curd recipe so it makes a thick curd. Transfer 1 tablespoon flour mixture to larger bowl. In a large mixing bowl, with an electric beater, beat oil and sugar for one minute. CHOOSING THE RIGHT OIL. To make gluten-free lemon crumb muffins, just substitute the all-purpose flour for a gluten-free flour blend. Add fresh blueberries and toss to coat them with flour. Just a couple of tablespoons will do, making sure to coat all pieces evenly. Its all here in this delicious book! This German Mole Cake Will Have You Digging For More! Play nice. Lemon muffins I love lemon--especially lemon curd! Spoon this on top of the berry-less batter. As the very last step before pouring the batter into the tins, fold in the flour-coated berries or other add-ins. I cannot imagine Monique. 1 cups whole milk plain yogurt (not Greek yogurt). WebPreheat oven to 350F (180C). Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Add the eggs, 1 at a time, and then add the lemon juice and salt. How do you add berries to a cake mix? As Wheezybz says LSA, a bit of extra flour to coat the berries, not from the recipe. Print Recipe Pin Recipe Rate Recipe. You can also subscribe without commenting. I am always reminded of that song by Harry Belafonte, Lemon Tree. How do we fix it if the muffins are already soggy? Usually this means that either the oven temperature was too high or you left them in for too long. Melt the butter in a large liquid measuring cup, then whisk in the sour cream*, milk, eggs, lemon juice, and lemon extract. It will also absorb some of the fruit juice or oil thats released in baking. These muffins are densely moist and light at the same time. Preheat the oven to 350F. 1 1/2 cups lemon curd (make half of this homemade lemon curd recipe or your favorite jarred variety), refrigerated overnight *See Notes below. I might have missed this in the article, but do paper muffin or cupcake papers make a difference? I used my Meyer lemon curd recipe, you can use store bought if you don't feel like making that from scratch as well. Im sure you could do the same thing if you wanted to preserve batter, only do it in a tray. This is an easy lemon curd recipe, it doesn't use a double boiler, so it cooks much faster, and the results are a thick and creamy tangy curd. Using an apple corer, remove some of the muffin by twisting down to about half the muffin and remove. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Home; Categories. Step 2: Mix the batter. Divine! WebMethod. The best test to determine doneness is insert a wooden pick into the center of one of the center muffins before removing the pan from the oven. Allow to cool for 5 minutes and (Note 10 more pan sizes) Best to use cake pan without loose base, if you can. Your comments will also not be posted if they are nasty either to myself or to other readers. Now beat in the eggs one at a time until they are completely incorporated. Scrape again and mix once. Add dry ingredients (flour, sugar, baking powder) and. Lemon All good points Bella, thanks for sharing baking does require more patience than other cooking modes! Fold in the coconut. Use the pastry bag and fill the hole letting it come above the muffin top. Bake for 20 minutes on middle shelf of oven (or until muffins are golden brown and spring back to the touch). I love to hear from you so do not be shy! Ours took 22 minutes. In a large bowl, using Add the flour in 2 additions, alternating with the milk/lemon juice. Leave for at least ten mins to kill off any remaining bacteria. With recipes that dont have heavy or juicy add-ins, soggy bottoms are often caused by leaving muffins to cool in their pans for too long. The paper will absorb the excess moisture from the muffins and allow them to stay fresher for longer! Im on the Keto diet. For me, it was always a hard choice between ordering one of their delicious morning glory muffins or their Lemon Poppy Seed Muffins with a creamy surprise-inside lemon curd filling. Magazine subscription your first 5 issues for only 5. This flour-coating trick is good for any quick bread recipes, including cupcakes, scones, and biscuits. In a medium bowl, whisk together flour, baking powder and salt. The remedy for sunken add-ins is to lightly coat them with flour, using whatever type your recipe calls for. Our Lemon Poppy Seed Muffins with lemon curd filling are a delicious way to start the day. Next whisk together the eggs, egg yolk, sugar, salt and lemon juice in a heavy bottom saucepan. (We used tulip paper) Set aside. Whisk together the butter and sugar. Try this method and you will no longer have muffins with soggy bottoms. Caster sugar The sugar helps to bind the muffin as well as adding sweetness. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Please leave a review and rating letting us know how you liked this recipe! hi, one question- are they meant to be stored in a fridge or just in room temp?:). This post may contain affiliate links. Combine buttermilk, egg, and rind; stir well with a The oven temperature in the recipe may not have been hot enough. Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations! Bake at 400 for 18-22 minutes or until golden brown and toothpick inserted in the center comes out clean. Using a dry measure for flour instead can be iffy at best the density of packing can vary greatly between manufacturers, and it depends largely on the bakers technique as well. There are no short cuts in baking and also dont be tempted to peek or open the oven early if you cant see inside. 3) Now take a tablespoon of the flour mixture and sprinkle over the blueberries. Does your favorite batch of muffins look oh-so-inviting straight out of the oven? Spoon some muffin batter into each muffin case until they are about half full. Though almond flour wont work as well for coating heavier ingredients, stick with all of our other techniques. There isnt really a way to save muffins that havent cooked all the way through once youve let them cool Im afraid youll have to toss those. Sift the flour, and add it to a bowl together with the 100 grams of sugar and baking powder. Bring to a gentle boil; cook and stir for 2 minutes. I have always loved fried cabbage. Make these incredible muffins for someone who loves lemon! Bake for about 18-20 minutes. I do sometimes use lemon curd on it - I top the base with whipped cream then drizzle over the freshly made lemon curd and top with mixed berries. You will love these Marie! My mum loves to eat muffin with lemon curd. Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter. To find out more just click on the photo of the book above! I am definitely going to make them! Remove from heat and Stir in the coconut cream and whisk vigorously to combine again. I love to hear from you so do not be shy! Well, now that you have a new skill set, why dont you try it out on this recipe for morning muffins? Cool on a wire rack and dust with icing sugar. Then lower the temperature to medium-low. Lemon Curd Filled Muffins Ive always had the problem with my fresh berry muffins, and I never thought about coating them with flour first. Mix together the blueberries and flour, so each blueberry is evenly coated, set aside. I notice when we make muffins or cupcakes, we have this issue! Slowly add in the sugar and whisk thoroughly into the curd. Bake for 20 minutes or until well risen and golden-brown. Overfilled muffin cups are a common culprit that will lead to longer bake times, as will baking at a lower temperature than whats called for. Bobs Red Mill Gluten-Free All-Purpose Baking Flour. Fill paper-lined muffin cups two-thirds full. You will only need about 2 teaspoons reserved. They wont be quite as absorbent as more starchy types of flour, but this should work. ALL RIGHTS RESERVED. I cook every day and like to share it with you! MUFFINS Spray a 95 inch loaf pan with non-stick spray and line it with parchment paper, letting the parchment paper hang over the sides so that the cake can be easily lifted out. In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Blend briefly with an immersion blender for a silky smooth consistency. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Ha, ha! Since both carrots and applesauce contain a lot of moisture, but the liquid contents can vary when youre working with produce, squeezing the excess liquid out of your grated carrots in a kitchen towel or paper towels and then tossing with flour before adding to the batter can also help. Place the bowl over a saucepan of simmering water (bain-marie). Cook the curd, stirring occasionally, until its thickened considerably (about 10 minutes). Then knead it with clean hands or mix slowly in an upright mixer. Add the egg yolk mixture into the lemon mixture and cook for 3-4 more minutes. Bake as directed. If the toothpick comes out clean after poking the center of a muffin, they are ready. Sieve the icing sugar into a bowl and gradually add lemon juice until you have a thick but pourable icing you may not need all of the juice. Oh, and I think I most likely have commented on this blog before, but if I didn't, I found your blog through October Farm. Next, add 1/2 of the flour mixture and gradually incorporate it into the batter. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Add sugar and beat until creamy and fluffy, about four more minutes. Mixing Muffin Batter. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. In a large bowl, whisk together sugars, eggs, and lemon zest. Baking Tips for Muffins. Divide the mixture evenly into the cake pans. Whisk in lemon juice and salt. As soon as it boils, remove from the heat and gently whisk in the beaten eggs until incorporated. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Put back over medium low heat, bring to the boil and simmer for two minutes. Preheat your oven to 350 degrees F. In a medium bowl, first combine your dry ingredients. Read about our approach to external linking. Best eaten on first day but will keep for 2 - 3 days in an airtight container. Lemon curd muffins Easier to pop one out when you want it that way too. BLUEBERRY MUFFINS. Top each with 1 tsp of lemon curd. Hi Marlene Im not sure weve never tried cooking with canned lemon pie filling. You can use golden caster sugar or granulated sugar as an alternative. How to make Lemon Cupcakes with Lemon Curd Filling. Looks yummy! In a medium size bowl, whisk together the sugar, lemon juice, zest and egg yolks. Jokes aside, these are some truly handy tips. Stir to combine and set aside Next, in your mixing bowl, cream the butter and gradually add the sugar until it is light and fluffy. Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners. I learn something new every time I visit this site. Fill greased or paper-lined muffin cups two-thirds full. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. In a small bowl, beat egg whites, cup of the buttermilk and lemon zest. A few minor adjustments like flour-coating berries and other types of fruit and weightier add-ins, removing the baked goods from their tins to cool, and using the correct measuring tools can turn your bottoms into firm, delectable foundations so you can enjoy the entire muffin, not just the top! I have always loved fried cabbage. Set aside. WebA picnic with Lemon Curd Muffins, Blue Cheese Quiche & Mint Lemonade!- - - DON'T MISS A THING! Brush the top of each muffin with the lemon curd and dip in sugar. Six: Top with more muffin batter and bake in the oven for 18 minutes. To find out more just click on the photo of the book above! See our TOS for more details. Anyone who knows me, knows that I am a nut for anything lemon flavoured. Cool for 5 minutes before removing from pan to a wire rack. Absolutely, give it a try! Lemon and blueberry muffins I dont think Id chance it by freezing the batter. I love your blog! Strain the Lemon Curd through a fine-mesh sieve into a small bowl. In a separate bowl, combine 1 1/4 cup flour, with the baking powder, baking soda, and salt. Lemon This site uses Akismet to reduce spam. I live in Arizona, USA and grew up one mile from citrus groves that went on for miles along with the 'Japanese Flower Gardens' that went for miles as well. Spoon a heaped dessertspoon ful of the batter into each of the prepared muffin cups. Next, add in the eggs one at a time, beating the mixture well in between each addition. Many are based on hygiene. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Cook over medium heat stirring constantly until the curd thickens. Surprisingly satisfying for such a small cup! Mix until even and grainy. Place the pot over medium heat and begin to whisk continuously. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. If you do use my Meyer lemon curd recipe make it the day before you make the muffins. In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs. If you begin to see any lumps whisk vigorously to remove. Instructions. Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Level off dry ingredients with a straight edge for precision, like the spineof a chefs knife. Using a 2-cup measuring cup, add the vegetable oil and egg. Season the mince, as the salt will draw moisture out of the muscle, alongwith its protein. Once the mixture has changed texture from slippery to sticky, youhave done your job. I find that measuring can be more complex because of different measurement bases for instance in Australia a Tablespoon is 20 ml but I know many places use 15ml Tablespoons, and that can be a significant change in proportions that not everyone looks for. Using an apple corer, remove some of the muffin by twisting down to about half the muffin and remove. Heres the skinny on disabling them. Blueberries and raspberries are especially nice. If left sitting in tins, the released steam immediately hits the pan walls and condenses. Cook and stir for 15 minutes. When baked goods come out of the oven theyre naturally very hot, and internal steam needs to escape while they cool. Thanks! Line muffin tin with paper liners. I love all things lemon curd and have just bought some lemon curd yoghurt. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake). Coat with about 1-2 tbsp flour. I occasionally freeze baked muffins and how I do it is baking and cooling them and then placing them in freezer bags. With an ice-cream scoop, divide the batter between the 12 prepared muffin papers. Im not much of a baker, anyway, since I thought using the weight of ingredients over measuring cups was a silly choice. I think this will be our afternoon tea today. Check with a cake tester or a toothpick inserted in the center of a muffin in the center of the pan for doneness- a moist carrot cake-style muffin is done when the tester comes out with just a few crumbs clinging to it. Mix it all together to a smooth better. I am pretty sure that I can think of sometimes when they might be a little too soggy, though, so I can see the point here, and it is nice to know that there is a relatively easy little fix out there. In a bowl, combine the granulated sugar, lemon juice, zest and egg yolks. Add remaining flour mixture along with the lemon zest and stir until just combined. We use separate serving spoons, forksand tongs to avoid cross-contamination. Once cooked, turn it out onto a cooling rack. I am always on the look out for a good chicken breast recipe. Preheat oven to 190C/375F and grease a 12 hole muffin tin. Step 2: Make Curd Continue to cook the egg mixture over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. Add dry ingredients (flour, sugar, baking powder) and. Hope you're having a most wonderful weekend! If you use hot water, the protein can set and become harder to remove from cookware. I first had it when I was in high school. Of course, timing is also important with this step. xo. Before placing the pot over heat, whisk the sugar, egg, and lemon juice together until smooth. I first had it when I was in high school. Check periodically and keep baking until theyre cooked. Notify me of followup comments via e-mail. Use a hand mixer or stand mixer to blend cream cheese and sugar together until smooth. Any leftover lemon curd can be used in this or this recipe). Place over medium low heat, or low heat. Add 2 eggs and beat until incorporated. 2 tsp vanilla extract. To be more specific, this means you need to use proper measuring spoons and cups, not dessert or soup spoons and a coffee mug. Let us know how it goes! Leave on a cooling rack to cool completely. I might try to redo the jam recipe this way, somehow. Though, don't you hate it when you eat pavlova for breakfast by mistake? MAKE YOUR OWN (a list of make your own mixes), Cheeseburger Double Cheese Macaroni and Cheese. Mix and coat every blueberry with flour mixture. Let the chemistry work for you by employing the correct tools to measure, and youll be enjoying lovely set bottoms with the next batch! We occasionally link to goods offered by vendors to help the reader find relevant products. AP Flour. Add the lemon curd and whisk until mixed through. 1) Take dry ingredients (all purpose flour, sugar, baking powder, baking soda, nutmeg, salt, lemon zest) in a bowl. Three days in a row? Remove from heat, and whisk in the lemon zest and butter cubes, the butter will make the filling silky and smooth. Preparation: Preheat oven to 180C/350F (160C fan) for 20 minutes before starting the batter (Note 9). Since most of us dont have liquid measures for anything below 1/4 cup, you do need to make sure liquids reach the edge of the spoon, not a bit below or with excess dribbling into the bowl. Naturally, to get an exact measurement every time, you need the right tools for the job. Preheat oven to 400F. Preheat the oven to 350F/180C. Footer. Webhow to stop lemon curd sinking in muffins +1 (760) 205-9936. With mixer running on low, slowly add the dry ingredients and mix just until incorporated. Hi Millie With the lemon curd, Id suggest refrigerating them. You can also make our recipe for paleo carrot cake cupcakes! WebYes, if you stop whisking you risk overcooking the bottom of your curd which can results in lumps, graininess or an eggy flavour. Its just that easy! If you like what you see and wish to donate to help pay for butter, sugar, eggs and whatnot, every little bit is appreciated. When sliced, it makes for a dramatic presentation. I LOVE lemon curd!! With Saint Patrick's day being just a few weeks away, my mind this month is very much turned towards Irish recipes and food. Traditionally, we changed our clothes before attendingthe dinner tableso we didn't bring dirt and grime from the field or factory to the place where we eat. It is delicious but I think I'll give your recipe a try as well. Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together. WebLine a 12-hole deep muffin tin with paper cases. In the bowl of a stand mixer with the paddle attachment, beat butter until creamy and pale in color. If it's yours, I know it will be divine!Your strawberries look so tasty, and I love your sweet Manitoba summer memorieswell-written, my friend! Cream together butter and sugar until fluffy. Put a spoonful in each muffin case, then a blob of jam then a spoonful more of batter, repeat this Let the cake cool fully. 1 each: 271 calories, 12g fat (4g saturated fat), 119mg cholesterol, 190mg sodium, 38g carbohydrate (20g sugars, 1g fiber), 4g protein. Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Remove from the oven. You could alternatively purchase readymade lemon curd. Meanwhile, make the icing. If I make too many though, I want to freeze the rest for later. Add the melted butter, milk and lemon zest into the batter and mix together. Preheat the oven to 325 degrees F. Whisk the sugar, flour, cornstarch, and salt together in a large bowl. Lemon Curd Muffins Youre the outlier rz, thanks for sharing! Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. With a golden, domed top wafting sweet fragrance your way only to disappoint when a sad, soggy bottom is revealed? I have made quite a few scones here on the blog and I love them all. Look for one that that subs 1:1 for regular flour. How to stop berries sinking in muffins and cakes For the muffin batter, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a medium bowl, whisk together flour, baking powder, cardamom, teaspoon (2.25 grams) salt, and ginger. Place lemon curd in a pastry bag with a large round tip. Beat the egg, sunfower oil, milk and vanilla together in a beaker. Reduce heat to medium. Place lemon curd in a pastry bag with a large round tip. I love visiting your blog and discovering all of the yummy things you make Marie! Bake for 17-20 minutes until the top springs back lightly to the touch. 2) Whisk till everything is incorporated. Must try these AND your lemon curd recipe! At first glance, I thought of the muffin top episode of Seinfeld, ha ha. Blueberry Lemon Curd Muffins 2 Cups all purpose flour 1/2 Tablespoon baking powder 1 Teaspoon baking soda 1 Teaspoon salt 1/3 Cup butter, room temperature 1 Cup dark brown sugar 1/3 Cup vegetable oil 1/2 Cup buttermilk, room temperature 1 Cup v The lemon curd will cook in the glass bowl on top. Use the pastry bag and fill the hole letting it come above the muffin top. Just delicious! Then put a spoonful of the lemon curd over the batter in each muffin tin. Thanks. Heat the oven to 180C/160C fan/gas 4. Lining your storage container: Since the lemon muffins will release moisture during storage, it is important to line both the bottom of the container and the top of the muffins with paper towels. Glazed Lemon Curd Muffins Heat the oven to 180C/160C fan/gas 4. (I can't tell you how much it irked me in the pre COVID-19 days when restaurant waiters would try to sit me down before I went and washed my hands.) Instructions. Add a spoonful of freshly whipped cream and then top with fresh blueberries, blackberries and raspberries. Lemon Curd Muffins Growing up, I adored my moms gingerbread cake with lemon sauce, so I re-created the combination for my family. Youll bake up the muffins then use an apple corer to remove some of the baked center of the muffin, creating a cavity that we then filled with that luscious homemade lemon curd. Step 1: Combine sugar and cornstarch. Lemon Curd Muffins These Pretty Reusable Paper Towels Are an Eco-Friendly Cleaning Solution, Do not Sell or Share My Personal Information. Then add the butter and stir until combined. Read More. Lemons: Youll want to use the juice and zest. For quick, single-serving breakfast breads that are made with bulky ingredients like blueberries, chocolate chips, dried fruit, nuts, and so on, an overly moist or undercooked bottom can happen when those add-ins sink. Stop Fruit From Sinking to the Bottom how to stop lemon curd sinking in muffins Add sour cream, lemon juice and lemon peel. Learn how your comment data is processed. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.Kelly Trupkiewicz, Fort Collins, Colorado, Gingerbread Muffins Recipe photo by Taste of Home. Spray a 12-well muffin pan with baking spray with flour, or line wells with paper liners. His favourite is Lime & Passionfruit which is divine. Use the pastry bag and fill the hole letting it come above the muffin top. Whereas dry measuring cups are loaded to the rim, if you try to fill your liquids this much, some will inevitably spill out throwing off the baking formula if it winds up in the mixing bowl, or creating waste and a mess if it splashes onto the counter or floor. Stir in the butter until completely incorporated. Mix in eggs. I wanted to make some scones to enjoy the other day. Spread it out and then top with remaining batter. This recipe is a breeze to make, and since it uses frozen blueberries you can make these out of blueberry season. Preheat oven to 400 degrees and line your muffin pan with cupcake liners or grease well. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. Then fill to the 1 1/2-cup Briefly whip the meringue again for 20-30 seconds. ALL RIGHTS RESERVED. Serve warm or allow to cool on a wire rack. Flat or Sunken Tops Recipes, ideas and all things baking related. gloria. Recipe note: I have since compared batches of blueberry muffins, some with fruit dusted in flour, others not. If coating berries or choc chips in flour, is that additional flour to what is used in the recipe or do you keep a bit of the measured flour aside for the coating? When theyre cool enough to handle, remove from the pan and transfer to a cooling rack. Scrape down the sides of the mixer bowl and turn the mixer speed to low. The Soggy Muffin Bottom Blues (And