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Since these are meant to me more of a bite-sized cake, we did not test these in a larger muffin pan so we aren't sure what modifications would need to be made to adjust the recipe. Also, one of the hallmarks of friands (or financiers) is the balance of textures between the soft, cake-y interior and the crisp exterior. With a larger size, we fear that balance would be lost.
If you decide to go ahead and try it, we assume the baking time will be longer in order to get the centers baked through. There's a chance that the exterior may over brown in that time so you might want to keep a piece of foil at the ready in case they are browning too much and need to be covered.
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Comments
Hi Lori -
Since these are meant to me more of a bite-sized cake, we did not test these in a larger muffin pan so we aren't sure what modifications would need to be made to adjust the recipe. Also, one of the hallmarks of friands (or financiers) is the balance of textures between the soft, cake-y interior and the crisp exterior. With a larger size, we fear that balance would be lost.
If you decide to go ahead and try it, we assume the baking time will be longer in order to get the centers baked through. There's a chance that the exterior may over brown in that time so you might want to keep a piece of foil at the ready in case they are browning too much and need to be covered.
Good luck!
The Milk Street Cooking Team