Although I have been baking many years, I find that I can still learn something new that might help make my finished product even better. Often it is technique that makes the difference. In that regard, I have always found hands-on, or the "visual" to be the best teacher. Keeping "snapping" away, please. Please tell me - is there any difference between tilting a muffin right in the tin or to placing them as quickly as possible (5 minutes usually) on a cooling rack? I never have a problem with muffins/cupcakes rising properly. The baking powder I use is "Rumsford" and it is always so vigorous (found in my health food store and Trader Joes). I will however try the resting procedure out of curiosity. I did not have a Mom or Grandma to turn to for wonderful recipes. If it were not for the great food photographers out there, I would not have spent the last twenty or so years recreating their work. When a neighbor tells me that my latest food gift looks just like the photo I showed her - I feel like an artist. The visual/taste connection cannot be denied. The proof is in the pictures on the blog. You can see the rested muffin is taller than the one put right into the pan and right into the oven. Tilting helps reduce condensation and keeping the hot muffins in the pan to do this helps them keep their shape. Irene @ KAF Cathy, putting the muffins right on a rack is fine - tilting them simply lets me handle them sooner and prevent the steaming more quickly. I'm too lazy to pick each one up with a hot pad and place on a rack; instead, you'll find me doing the little "oo-oo-oo" dance as I nearly burn my fingers tilting them in the pan! PJH

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