Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Doubling a Muffin Recipe
    Lost? Site Map

    Doubling a Muffin Recipe

    The Fat Man
    Thu May 02, 2013 2:06 pm
    Regular "Line Cook" Poster
    Is there a problem with doubling a muffin recipe? I need 24 muffins, and my recipe is for 12. If I double the ingredients, and bake about the same amount of time should that work.

    The recipe has 1 t. Baking Powder and 1/2 t. Baking Soda. Should those leaveners be adjusted in any way?

    Thanks.
    The Fat Man
    duonyte
    Thu May 02, 2013 2:10 pm
    Forum Host
    if I am just doubling, I normally do a straight increase of all ingredients. It's when you are increasing more than that that things can go out of balance. Sometimes it's just better to make multiple batches, but increasing from 12 to 24 muffins should be pretty straightforward.
    The Fat Man
    Thu May 02, 2013 3:18 pm
    Regular "Line Cook" Poster
    Thank you for the reply and the information.

    The Fat Man
    duonyte
    Thu May 02, 2013 5:15 pm
    Forum Host
    The one thing I would suggest is to make sure the leaveners are really well distributed with the flour - put in a large bowl and whisk together very thoroughly, or sift together. The more flour you have, the harder it is to ensure that the leaveners and salt are evenly distributed.

    Happy baking!
    The Fat Man
    Thu May 02, 2013 5:49 pm
    Regular "Line Cook" Poster
    Thank you for this additional tip. I will be sure to do as you say.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites