Hi everyone, I have two questions. I have a pumpkin bread recipe but I want to make it into muffins. Is there a general rule about converting a bread recipe to muffins. The recipe says to bake at 350, but many muffins give 400 as the baking temperature. My next question has to do with raisins. Is there a way to keep them soft once you've opened them. Mine always seem to get hard. probably because I don't use them fast enough. Now for my tip. If you're using oil in a recipe, keep the oil in the fridge, and when you go to measure it it will be much easier to know where it is in the cup. Just be sure to shake the oil first since it can separate when refrigerated. Allison Fallin
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