I should have followed my instincts from years of baking and reduced the temperature to 350 degrees because these were overbaked (Thankfully I pulled them out before the end of the 25 minutes or else they would be inedible). Plus, the direction to "mix well after each addition" of milk and flour goes against everything I've ever learned about baking muffins. That's why they turn out cakey instead of light and fluffy as other have said. Perhaps the unusually high amount of baking powder has something to do with it as well.
I would not use this recipe next time.
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I should have followed my instincts from years of baking and reduced the temperature to 350...