I cut the recipe in half and filled up 12 muffin tins instead of baking it in a loaf. I baked it at 325 for about 50 minutes. I wanted to make sure they weren't doughy in the middle, but 50 minutes might have been a bit long when they're so small. They were a little crispy on the outside but perfect inside! I added my own mixture sprinkled on top before I baked the muffins (cinnamon, sugar, ground nutmeg & ground ginger.) That was a nice addition. I wouldn't recommend using paper muffin tray liners though. Because the recipe doesn't have any butter in it, the batter stuck to parts of the liners. Just greasing the muffin pan would have been better than using liners. But overall, I was happy with the recipe and the small changes I made to it. Went great with my corn beef and cabbage Irish dinner.
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I cut the recipe in half and filled up 12 muffin tins instead of baking it in a loaf. I baked...