[jenvan]

Just wondered if anyone else here has used the Cause Your Special Lemon Poppyseed Muffin mix. Anyone? Bueller? Anyway...made them and they baked up nice...then fell after cooling. Figured with a good mix this wouldn't happen. The only way I varied from ingredients was using rice milk instead of regular milk.

[mmaccartney]

jenvan, on Apr 30 2006, 09:44 AM, said:

Just wondered if anyone else here has used the Cause Your Special Lemon Poppyseed Muffin mix. Anyone? Bueller? Anyway...made them and they baked up nice...then fell after cooling. Figured with a good mix this wouldn't happen. The only way I varied from ingredients was using rice milk instead of regular milk.

I've made them many times, they come out just fine each time. I cannot recall the instructions, but I know that I always replace butter with Earth Balance, eggs with Ener-G Egg Replacer, and milk with Vanilla Silk Soymilk...

[jmengert]

I use this mix often, but I've found success making it in a loaf pan, rather than in a muffin pan. I cook it for about 25-30 minutes this way, and it comes out great. Maybe that will work better for you.

[jenvan]

Thanks you two...not sure what the deal was. Maybe next time I'll try the loaf pan or soy milk instead...

[jerseyangel]

Many times the reason something falls after baking is either the baking powder was too old, or (and in your case, I seriously doubt it) the batter was not baked long enough. I don't think the choice of milk would make a difference. I've substituted water for milk in a pinch, and it didn't affect the rising (it did affect the texture a little, though)

[jenvan]

Patti--
I wonder if they were "too full"--which wouldn't make sense b/c the measurements are standarized...and it says 12 muffins...but they were so huge in baking, maybe they were destined to fall !