I'm famous for my corn bread muffins, unfortunately they always seem to be black bottomed. They don't taste burnt but are very black. I chalked it up to the yoghurt and cheese in the mix that burns when in contact with the pan - non-stick Pam sprayed muffin tin. But then last week, I made bananna bread and it happened again - ceramic greased loaf tin. Last night I made cornish pasties which I baked on parchement paper on a tray in the oven and the bottom of those burnt too - no spray but plenty of butter and a tad cream in the pastry mix.
What am i doing wrong?
Should i NOT spray non-stick?
What about when baking on parchment paper?
Is it the dairy ingredients that's causing this?
Please help, originally i could stave off the jokes w/ the corn bread muffins but now....it's not so funny.