I am new to the forum and sent in my hello...but
I also wanted to ask a question -
I have a wonderful corn muffin recipe which I make mini corn muffins
to the church about once a month...I get up at 4am to make these little
honeys for the fund raising breakfast we do. Here is the question -
I have made these about 1/2 a dozen times and have used salted butter,
this time I used unsalted butter(bought the wrong stuff) and thought they needed about 1/2 t or so more salt to the recipe...they didn't come out right...
very hard to get out of the pans, as a result all broken, and seemed tougher
than usual...would adding the salt have changed the chemistry sooooo much
as to do this or not?...they were also flatter than normal compared to a nice
round crown...any feed back would be helpful...ps they still taste great just
little and broken!
I also wanted to ask a question -
I have a wonderful corn muffin recipe which I make mini corn muffins
to the church about once a month...I get up at 4am to make these little
honeys for the fund raising breakfast we do. Here is the question -
I have made these about 1/2 a dozen times and have used salted butter,
this time I used unsalted butter(bought the wrong stuff) and thought they needed about 1/2 t or so more salt to the recipe...they didn't come out right...
very hard to get out of the pans, as a result all broken, and seemed tougher
than usual...would adding the salt have changed the chemistry sooooo much
as to do this or not?...they were also flatter than normal compared to a nice
round crown...any feed back would be helpful...ps they still taste great just
little and broken!
