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| Muffins to Loaf http://www.cookaholics.org/viewtopic.php?f=12&t=1251 |
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| Author: | Taveta [ Mon Mar 07, 2011 1:18 pm ] |
| Post subject: | Muffins to Loaf |
I found a savory muffin recipe I want to try but I'd like to make it in a loaf pan instead of fooling around with muffin tins. The recipe calls for using a 12 muffin tin and cooking them for 20 minutes at 400. How long should I cook it if I use a loaf pan? Thanks, Evelyn |
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| Author: | Amy [ Mon Mar 07, 2011 1:43 pm ] |
| Post subject: | Re: Muffins to Loaf |
Evelyn, Probably something close to 60-70 minutes or so. Start checking with a toothpick after about 50 minutes, and when it comes out (barely) clean, pull it. Also, 400 is probably a little high for a loaf...what are the ingredients? Amy |
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| Author: | Taveta [ Mon Mar 07, 2011 2:10 pm ] |
| Post subject: | Re: Muffins to Loaf |
Thanks Amy. I thought the temp seemed high also. The wet ingred. are eggs, mustard, plain yogurt, cooked brown rice, sunflower seeds and roasted veggies and the dry are the typical flour, baking powder, salt, pepper. I googled muffin to loaf conversion and got varied answers but thought I could get a more accurate answer here. Evelyn |
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| Author: | Amy [ Mon Mar 07, 2011 2:18 pm ] |
| Post subject: | Re: Muffins to Loaf |
I'd go with a 350 oven. And, then check at around 55-60 minutes until done. The veggies will give off a lot of liquid even though they're roasted, which is why the higher temp may have been called for. It's tricky sometimes to get the conversions just right on the first try. Amy |
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| Author: | Taveta [ Mon Mar 07, 2011 2:43 pm ] |
| Post subject: | Re: Muffins to Loaf |
Thanks again Amy, I have one more question about this recipe. It looks like the only liquid and fat is plain yogurt. It doesn't indicate what kind of yogurt to use (non-fat, low fat, full fat). Do you think regular yogurt would be a better choice because it has fat in it. As you can tell I'm not an expert baker by any means. Evelyn |
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| Author: | Amy [ Mon Mar 07, 2011 2:48 pm ] |
| Post subject: | Re: Muffins to Loaf |
Actually, the eggs provide both liquid and fat, but I think your instinct about using regular yogurt is dead-on. Low-fat yogurt is higher in water. Let us know how it turns out. Amy |
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