Everything that I bake turns out dry, whether it be cakes, cookies, or muffins. Is there an ingredient or ingredients that I can add to baked goods to make them more moist? Or are there methods of baking or types of bakeware that would help me achieve this result? I know that you can’t know what I am doing wrong without looking at a specific recipe, but here are the things I usually use: My bakeware is glass or enamel, and my cookie sheets are the dark-coloured non-stick type. My oven is regular, not fan-forced. I tend to use whole cream milk and real butter, and non-stick spray for greasing. Is it a matter of adding two eggs when a recipe asks for one? More oil/butter? Cooking longer at lower temp or shorter time at higher temp? Help !!
Posted by mom103054, 25th November 2014