Baking question: Can I double this recipe? Only makes twelve muffins and

I thought doubling the rising agent was only a problem if you were going to a bigger size

pan, as in doubling a cake batter to use in a large cake pan. Then you can run into issues with too much rising going on in the middle of the pan without having enough wall structure for support.

But if you're still just making muffins, I don't see how that would be an impact.

Just an opinion, no real experience on this particular recipe to back it up.

 
I double recipes all the time.....

I think the only time that really matters is if you are making a cake recipe, where you change the size of the finished product, like trying to quadruple an 8" cake recipe to fit a 12" pan or something like that. The baking time would change, of course,which would affect the time the leavener has to work. Plus, trying to get the middle of a big cake to cook without overcooking the edges of a big cake is different than for a small cake.

But if you're going to make cookies or muffins, where you're just changing not the size, but the quantity of the finished product, like from 12 muffins to 24, I don't think the leavener is an issue.

 
Eeek, I see Marilyn and I were on the same page at the same time!

Let us know how fhose muffins turn out. That recipe sure looks good! I'm also curious what fruits you use, there's a lot of fruitcake haters in my household.....

 
I've made them many times, Sandi. They're really good. I think the kicker is the

fiori di sicilia. I use whatever dried fruit I have in the house. This time I have some dates, cranberries, dried pineapple and apricots. I ALWAYS add more fruit than called for.

Try them, I think you'll enjoy them.

Thanks for the info on baking powder.

 
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