The Oct/Nov '05, cranberry cover issue included recipes for quick breads. The recipes have recommendations on oven temp and cooking time for standard muffins, bundts, and mini loaves.

I have been making the Banana-Nut-Chocolate Chip variety for guests and to take to pot luck gatherings. People seem to prefer the muffin shape/presentation to sliced loaf, but aren't willing to tackle an entire, standard size muffin. Therefore, I have been playing with mini muffins, which are a hit. However, I haven't found an oven temperature & cooking time that will give me a little brown on top, but not over brown the bottom & sides, or dry out the insides.

Any thoughts??

The last time I made mini-muffins, I believe that I baked them at 375F for about 12-14 minutes.

And thank you for the idea! I've been making a whole-wheat chocolate-chip banana bread in a loaf and it would be so much easier to serve if I made them as mini-muffins. And I would use my rarely-used mini-muffin pans as well.

This is from our Test Kitchen Manager:

I would try baking the mini muffins in a 350 degree oven for 20 to 25 minutes. It's probably
important that the tins aren't not filled completely with batter, 3/4 full will help ensure that the muffins are baked through and browned, but not overly dry. The more full they are, the longer they will take to bake and
the more likely that they will be too dry before they are done.

i've been adding chia seeds to just about everything i bake, including muffins, and it has been working out very well. they hardly have any flavor, so it doesn't take away from the dish, but 2 tbsp adds a ton of nutrition, like omega-3, fiber, protein, calcium, antioxidants, etc. it's pretty amazing actually.

I am in the process of baking and freezing mini muffins for a meeting in July and hostess gifts. I LOVE to present a basket of a variety of mini muffins and guests love them too. I have been baking them at different temps according to ingredients - corn muffins @ 375 and pumpkin bread @ 325 for 30 min. Important thing is to stay available and check. I did have a disaster. I used my Danish apple walnut cake recipe and filled cups and they just oozes all over and made a mess. I will use the residue in a trifle.
I first served these at a luncheon with a couple of widows who just loved them so much it became my Thanksgiving or Xmas basket to friends and neighbors.