Do you find your empty muffin wells burning when you make a few muffins? Here's how to keep that from happening.
This tip is from the very cool book How To Break An Egg, from the editors and readers of Fine Cooking. If you're the type of person who makes only a few muffins at a time (instead of filling all six or eight wells with the batter), you might find the empty wells getting a little burned in the oven. How do you stop that? Just fill the empty ones halfway with water! This should stop the burning.
And here's an added bonus benefit from this tip: if you don't fill all the muffin tins you'll be able to grab the tin better when you take it out of the oven.
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