Baking at Too High a Temperature
August 2, 2010 in Cooking Tips by Joyce Bunderson
One of the things that I like about Dr. Grandma’s Muffins Your Way Mix is that it gives me the ability to make something that is not only nutritious, but looks and tastes like I spent lots of time – telling my love, ‘I care so much for you, that I made this special breakfast’ (or dessert). I truly do care; but usually my time is really crunched Using the muffin mix, I can make a treat in minutes without getting all the measuring things and ingredients out.
Yesterday I made the Fruity Whole Grain Good Morning for Dr. Grandpa. Just so you know -- mistakes happen to all of us. Yes, even if it’s easy. I am so used to using the Dr. Grandma's Whole Wheat Muffins Your Way packets, that I think that I don’t need the directions. Which is, of course, where the trouble came in. It was still delicious, but some of the topping got a little blackened – I called it Cajun Breakfast Cake; see picture below. Be sure to bake it at 325°F, I baked at the proper temperature for the muffins – 400° F. Oooops! The first thing I noticed was a smoky kitchen. Again, Oooops!
I’m glad that I didn’t waste it by making the entire cake Cajun. ☺ I caught it just in time. It needs the lower temperature to get done on the inside and not blackened on the top.
If this ever happens to you, and I hope not, there are a couple of things that you can do.
- If your cake batter is done, just pluck off the few blackened rolled oats. I did not do that, as you can see.
- If your cake batter (the bottom part) is not completely done (the batter still is gooey and stuck to your knife), you can put a little foil on the top (to prevent further browning (blackening) lower the oven temperature to 325° F, if you have not already done that, and bake until the knife comes out clean.
- Another way of managing it is to cut the piece and put it into the microwave until the batter is set, about a minute or two depending on the size of the piece of breakfast cake.