Hello everyone !
Recently i had my food and nutrition exam.
I baked 24 muffins, the shape is nicely domed except that the muffins had discolored yellow/brown spottings all over them. My teacher said it was because of unevenly distributed sugar.. but i thought sugar would dissolve in the process of baking?
Then, i tried the muffins at home and got the same results.
does anyone know what are those spots and how to prevent them?
Thought your pic was of mushrooms! If using butter, mix it with the sugar longer (til fluffy), if using oil let all of your liquids mix til not gritty before folding in the dry.