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From Square Pan to Mini Muffins...Adjusting Temp/Baking Time?

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I'm making a recipe for Chile-Corn Custard Squares from Epicurious.com. It's a cornbread/cheesy/sour cream/creamed corn appetizer that you bake and then cut into tiny squares.

http://www.epicurious.com/recipes/foo...

The recipe calls for baking in an 8x8x2 inch pan at 350 degrees for 35 minutes. One of the reviewers, however, suggested giving it a try in mini-muffin tins...which I think would be perfect for a cocktail party.

Any experienced bakers out there want to venture a guess as to how much I should adjust the oven temperature and baking time due to switching type of pan? The mini-muffin tin I have makes 24 muffins.

Thanks for the help...much appreciated!

rowjo

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  1. common question. don't adjust the temperature - it should stay at 350. the baking time, however, will be much shorter. keep a close eye on them and start checking for doneness after about 7 or 8 minutes.

    5 Replies
    1. re: goodhealthgourmet

      Ditto; and be sure to write the results down in your recipe file. Those adjustments can be easily forgotten between now and the time you prepare this recipe the next time. I try to remember to keep a notebook close at hand when I'm adjusting recipes and update the notes each time I prepare the recipe (if I make further adjutments) until it's completely refined. I did that earlier today with a braised leg of lamp for which I'm developing a rub. Next time I'll reduce the amount of olive oil.. =>)

      1. re: todao

        Thanks so very much! It just sounded so much more elegant...and less mess...to do these appetizers in the mini-muffin tin. That way I don't have to worry so much about uniform size, small pieces crumbling, etc. I think they will look quite nice on a platter also.

        Have a great weekend!

      2. re: goodhealthgourmet

        For that recipe, I think you will probably need 12-14 minutes.

        1. re: greygarious

          note that i didn't say they'd be done by then, just to begin checking at that point. at the very least it then gives you an idea of how much longer the need before they end up overdone. plus, with variations in ovens, climate/air conditions, the lightness or darkness of the pan, etc., you just never know...

          1. re: greygarious

            Funny, when I first read the question, w/out seeing the responses, my answer was 9-11 minutes, right between the two. But, for the first time, I'd go w/ the shortest time and check. I'd also consider lowering the temperature to 325, depending on the oven and how many trays are going in at once.