Want to substantially shorten baking times? Use a muffin tin!
One trick for using less propane and putting less heat into the boat is to bake foods in a muffin tin instead of the larger pan that the recipe might call for.
While the obvious candidate for this is to bake quick breads as muffins, there are lots of other foods that can be baked this way:
- Cakes and brownies
- Other baked desserts
- Yeast breads (make them into rolls)
- Meat loaf
- Baked appetizers
- Baked beans
- Dressing (aka “stuffing”)
For cakes, brownies and yeast breads, don’t fill the muffin cups more than 2/3 full as they will rise as they bake. Other items can be filled fairly full — but not so full that they’ll spill as you’re putting the pans in the oven or if the boat rolls a bit as they’re baking.
I use the same oven temperature as originally called for, unless the depth of the food being baked has changed substantially. If it’s considerably thinner, I raise the temperature by 25 degrees F. so that the outside will be nicely browned but the inside not too dry.
Baking times are cut in half — or more. I generally check first at about one-quarter of the original baking time, and go from there. Usually it ends up somewhere between one-third and one-half the original time.
If you’re watching your weight or trying to eat healthier, an added advantage of using muffin tins is portion control.Learn more.