I think this one looks better — almost seem perfect, don’t you think?
Two weeks ago I blogged about making the Sally Lunn muffins from an idea I gotten from Rosa’s blog. That didn’t turn out OK and so I tried again this weekend with a few new tips from Rosa. This time they turned out pretty good — no more burnt sides.
Here are the adjustments which I made.
- I have all my ingredients in room temperature.
- I lower the oven temperature to 300 F and extend the baking time to 35 minutes.
- The original recipe makes 24 muffins but I only made 18 muffins. I filled up the muffin tins almost to the top.
This even tastes better — Ben likes it and ate two in a go.