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Can this be made into Mini-Muffins???

18 years ago

This weekend for the Band Competition we are doing a Thanksgiving Theme. I offered to make Emeril LagasseÂs Carrot Ring (sans peas and cauliflower) This has become a family favorite that I serve as the bread dish.

My question. Do you think I could make this recipe in a mini-muffin pan? IÂm thinking it would be a better way to serve so many kids. What do you think???

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Comments (9)

lindac
18 years ago
I'm sure it would be fine in a mini muffin pan....but you will have to be very careful not to over cook.
Frankly, I would sue regular sized muffin tins...not much to eat from a mini muffin.
Linda C
jeri
Original Author
18 years ago
I would sue regular sized muffin tins...not much to eat from a mini muffin.

I agree Â but there are 120 kids. I donÂt have to make enough for all of them Â there will be other food, but I was thinking the mini-muffins would be a bite or two, easy to handle (they eat standing up), and would go farther. No???
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lowspark
18 years ago
I use my mini muffin tins to make appetizers such as this and it works out great. Less mess, you pop it in your mouth and no crumbs. And if someone doesn't like it, they don't have to throw away the rest of it.

I do agree that you have to be careful to not over cook. Aside from that, I'd go for it.
jeri
Original Author
18 years ago
Thanks lowspark Â itÂs great to hear someone has done this. Thanks to Linda C too. I realize my question is pretty basic Â but IÂm fairly new to cooking and want to help with these cooking tasks.

How long should I cook the mini-muffins? The original bunt-pan recipe is for 1 hour or until the center is set and the cake springs back from the pan Should I just wait for them to rise and turn golden like I know the cake does? Then test with a tooth pick???
annie1992
18 years ago
Jeri, I agree, you could bake these as mini muffins. They bake pretty quickly, I'd be checking them at 15 minutes or less the first time, because I think they'd overcook in not much time at all. I'd test them with a toothpick, if that's how you test the big cake. If not, bake until they "look" done and then sample one, you'll know for sure then about doneness and baking times.

Annie
lindac
18 years ago
I thought you wanted a regular serving....
Mini muffin tins are the way to go....
They will cook in a jiffy....maybe as little time as 8 minutes....so keep watch!
jeri
Original Author
18 years ago
Yea! Thanks everyone! Mini-muffins it is! :-)

Can I make these tonight to serve on Saturday evening? Should I store them in zip-lock bags? Freeze them until Saturday morning and let them thaw to room temp? Or just refrigerate them? Or just leave them out until Saturday?

I genuinely appreciate all your help. :-)
annie1992
18 years ago
Jeri, I'd make them tonight, store them in zip-lock or air tight containers of some sort, and I'd probably put them in the refrigerator although it might not be necessary.

My only concern would be whether they would get "gummy" on the top, as some muffin-type baked goods do.

Annie
stacy3
18 years ago
jeri the recipe sounds good - I've saved it.

Let us know how it works in mimi muffin pans

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