Why muffin tops taste so much better then muffin stems? They both come from the same batter. Why does the bonnet stymie the flavor?
2 comments:
Anonymous
said...
The Muffin tops taste better because the sugar in the batter is getting direct heat therefore carmelizing the batter to make it a little sweeter and crunchier on top....hi John.
2 comments:
The Muffin tops taste better because the sugar in the batter is getting direct heat therefore carmelizing the batter to make it a little sweeter and crunchier on top....hi John.
Bonnie Hoots! Emerging from the shadows with answers I didn't think existed! How are you?
Let me ask you this...Why not then make muffin pans with much smaller stems to create a bigger overflow/top?
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