Did you know—baking with dark colored pans will brown your baked goods faster than baking with light colored pans? It’s true. I learned this the hard way on multiple occasions. Drop your oven temperature slightly or decrease the baking time to compensate.

“And you’ve totally redeemed yourself,” I said after taking one bite. Before making these banana muffins, I made zucchini/carrot bread. I couldn’t wait to share how something so healthy could taste so divine. Instead it ended up tasting like cardboard with a hint zucchini. Sadly, it even looked like cardboard. I threw away the bread after trying to salvage it by dressing it up as french toast. Nope, nothing can mask the taste of cardboard. Read more

 
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